Chicken Katsu Curry – Comforting and Delicious! (VIDEO)

Ingredient Tips

Refer to the recipe card for the full list of ingredients and measurements!

• curry cubes – I grew up watching my family use Japanese curry (roux) cubes, and I also prefer using the cubes when cooking. My favorite brand is Golden Curry and I like the “hot” or “extra hot” flavor. In this recipe, I use half of the box. You don’t need to use the entire package – the cubes are very concentrated. Note – the curry cubes are high in sodium, so if you are concerned about that, I would use less cubes. This will result in a less flavorful curry but it will still taste good.
• vegetables – You can use any combination of vegetables you prefer – I personally like to use carrots, onion, and potatoes – these are vegetables you would traditionally see in Japanese curry. Make sure to cut the vegetables to similar sizes so they cook evenly in the curry. Don’t cut them too large (I try to keep them to 1″ pieces) otherwise they won’t cook thoroughly or it will take too long and your curry will be too reduced.
• chicken breast fillets – these should be pounded to 1/2″ thick so they fry quickly and evenly. If your chicken breasts come with skin, save it and make Chicken Skin Chips!
  • Other recipes that use chicken breast include Sweetfire Chicken Breast, Chinese Chicken and Broccoli, Chicken Fried Rice, and Chicken Lo Mein!
• panko breadcrumbs – Panko breadcrumbs are made from a special type of white bread that is baked without a crust. They’re larger and lighter than traditional breadcrumbs. They absorb less oil and create a lighter and crispier crunch.
  • I love using panko breadcrumbs in recipes like Panko Shrimp, Coconut Shrimp, and Air Fryer Chicken Tenders!
• neutral oil, for frying – My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil. I don’t recommend using olive oil when cooking Asian food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.

I have an entire post on how to make the best Chicken Katsu! If you want to avoid frying, try Air Fryer Chicken Katsu instead. Traditionally katsu was made with pork – try my Pork Katsu recipe. Whichever version you make, don’t forget to make Homemade Tonkatsu Sauce!

Recipe Instructions

1. Pound Chicken Breast

Pound chicken breast to 1/2″ thick. Try to pound it as evenly as possible – this will help ensure the chicken cooks evenly. I like to use a mallet or a small sauce pan but you can also use a rolling pin, a can (covered with plastic wrap), or even a wine bottle!

Season both sides with salt and pepper.

2. Dredge Chicken

Mix together egg, flour, salt, pepper, and garlic powder to form a wet batter. The consistency should be slightly looser than pancake batter (add water if needed).

Dredge chicken completely and let any excess drip off. Transfer chicken into Panko breadcrumbs and coat well, making sure there are no bald spots.

3. Fry the Chicken Katsu

In a heavy bottomed pot or dutch oven, heat neutral oil. Fry Chicken Katsu at 350°F for 5-6 minutes or until the chicken reaches 165°F. Set aside on a wire rack to cool.

4. Chop the Vegetables and Make the Curry

For the curry, chop garlic and cut carrot, onion, and potatoes into similar sized chunks.

In a heavy bottomed pot or dutch oven, heat 2 tbsp of oil over medium high heat. Sauté garlic for 30 seconds. Add carrots, onions, and potatoes and cook for 5 minutes. Fill the pot or dutch oven with enough water to cover the vegetables and bring to a boil. Cover and simmer on low for 10 minutes or until the vegetables are soft.

Turn off the heat and add in your Japanese curry cubes and mix through. Continue stirring and cooking over low heat until desired consistency is achieved.

Serve the curry over or next to the Chicken Katsu with freshly steamed rice and enjoy your Chicken Katsu Curry!

Storage and Reheating Tips

Chicken Katsu

• Store leftover Chicken Katsu cutlets in an airtight container in the refrigerator for up to 3-4 days.
• Refrigerated Chicken Katsu will not have the same crispy texture – however, you can restore some of the crispiness by reheating Chicken Katsu in the airfryer for 6-8 minutes at 375°F.
• You can also reheat leftover Chicken Katsu in the microwave but the Chicken Katsu will not get crispy again.

Curry

• Store leftover curry in an airtight container in the refrigerator for up to 3-4 days.
• Refrigerated curry will taste even better the next day, as the flavors have continued to meld together; you may find that the vegetables have gotten a little bit softer.
• Reheat curry in the microwave or on the stovetop – if you find that the curry is thicker than you’d like, add a splash of water to loosen it up.

If you tried this Chicken Katsu Curry or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!y other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!

5 from 13 votes

Chicken Katsu Curry (Video)

By: Chris Joe

Servings: 2

Prep: 10 minutes mins

Cook: 12 minutes mins

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Chicken Katsu Curry is the ultimate comfort dish – the crispy, juicy fried Chicken Katsu with the savory Japanese curry and a side of steamed rice is so delicious and satisfying!

Ingredients 

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Chicken

• ▢ 2 chicken breast fillets, pounded to 1/2" thick
• ▢ 2 eggs, large
• ▢ 3 tbsp all-purpose flour
• ▢ 1/2 tsp salt
• ▢ 1/2 tsp pepper
• ▢ 1 tsp garlic powder
• ▢ 2 cups panko breadcrumbs
• ▢ neutral oil, for frying; I used avocado oil

Curry

• ▢ 2 carrots, medium, cut into 1" chunks
• ▢ 1 yellow onion, medium, cut into 1" chunks
• ▢ 2 potatoes, small, cut into 1" chunks
• ▢ 2 cloves garlic, chopped
• ▢ 2 cups water
• ▢ Japanese curry cubes, 1/2 package

US Customary – Metric

Instructions 

• Pound chicken breast to 1/2" thick and season both sides with salt and pepper.
• Mix together egg, flour, salt, pepper, and garlic powder to form a wet batter. The consistency should be slightly looser than pancake batter (add water if needed).
• Dredge chicken completely and let any excess drip off. Transfer chicken into panko breadcrumbs and coat well, making sure there are no bald spots.
• Fry at 350°F for 5-6 minutes or until the chicken reaches 165°F. Set aside on a wire rack to cool.
• For the curry, chop garlic and cut carrot, onion, and potatoes into similar sized chunks.
• In a heavy bottomed pot or dutch oven, heat 2 tbsp of oil over medium high heat. Sauté garlic for 30 seconds and add carrots, onions, and potatoes for 5 minutes. Cover with water and bring to a boil, then cover and simmer on low for 10 minutes or until the vegetables are soft.
• Turn off the heat and add in your curry cube mix and mix through. Continue stirring and cooking over low heat until desired consistency is achieved. Serve with chicken over some freshly steamed rice and enjoy!

Notes

Curry Cubes – I grew up watching my family use Japanese curry (roux) cubes, and I also prefer using the cubes when cooking. My favorite brand is Golden Curry and I like the “hot” or “extra hot” flavor. In this recipe, I use half of the box. You don’t need to use the entire package – the cubes are very concentrated. Note – the curry cubes are high in sodium, so if you are concerned about that, I would use less cubes. This will result in a less flavorful curry but it will still taste good.

Vegetables for the Curry – I personally like to use carrots, onion, and potatoes – these are vegetables you would traditionally see in Japanese curry. You can use any combination of vegetables you prefer – customize to your taste!

Make sure to cut the vegetables to similar sizes so they cook evenly in the curry. Don’t cut them too large (I try to keep them to 1″ pieces) otherwise they won’t cook thoroughly or it will take too long and your curry will be too reduced.

Other vegetables you can use are: squash (kobucha or butternut), mushrooms, bell peppers, sweet potatoes, green beans, zucchini. Some people like to add diced apples – the sweetness actually goes with the curry beautifully!

Watch the Oil Temperature for Chicken Katsu – Do not let your frying oil drop below 325-350F when frying! I highly recommend you use a thermometer to keep an eye on the temperature. If you see it dropping below 325F, wait for the oil temperature to come back up and fry in batches. Frying at a low temperature will result in too much moisture, results in soggy and oily Chicken Katsu.

Use a Thermometer for Chicken Katsu – If you are not a seasoned pro at cooking (and honestly, even if you are!) I would highly recommend you use a meat thermometer to check your chicken – the internal temperature should be at 165F to be safe to eat. Undercooked chicken can lead to food poisoning, so always err on the side of caution!

Nutrition

Calories: 676kcalCarbohydrates: 205gProtein: 89gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 472mgSodium: 1238mgPotassium: 3635mgFiber: 21gSugar: 22gVitamin A: 20941IUVitamin C: 104mgCalcium: 433mgIron: 14mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: Japanese

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