Chicken Katsu Curry

Ingredient Tips for Chicken Katsu Curry

• CHICKEN – I recommend you use chicken breast filets, which will need to be pounded to 1/2″ thickness.
• PANKO BREADCRUMBS – Panko breadcrumbs are drier and flakier than regular breadcrumbs, so they absorb less oil and creates a light & crunchier crust. I do not recommend subbing these, as this is a key ingredient in this dish 🙁
• NEUTRAL OIL – My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese 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.
• CURRY CUBES – I have always preferred using curry cubes – my favorite brand is Golden World and I like the HOT flavor! I have seen these are all of my local grocery stores (Ralphs, 99 Ranch, H Mart, Mitsuwa), as well as Amazon.
  • In this recipe, I used half of the box. One note is that these curry cubes are oftentimes high in sodium, so I recommend using less if you are concerned about that. (This will result in a less flavorful curry.)

Recipe Tips for Chicken Katsu Curry

WET BATTER

• This is the KEY tip for this recipe – using a wet batter (egg, flour, salt, pepper, and garlic power) before coating the chicken in panko breadcrumbs will result in the crispiest, juiciest chicken.
• The consistency of the wet batter should be comparable to pancake batter. If you find it is too thick, add a little bit of water to loosen it up.

CUT YOUR VEGETABLES!

• I always recommend cutting your vegetables into similar sized pieces so they cook evenly – this little step makes a huge difference! I cut the carrots, onions, and potatoes into 1″ chunks for this recipe.

OIL TEMPERATURE

• 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 (AKA SOGGY!)

INTERNAL TEMPERATURE

• 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 – you want the internal temp to be at 165F. Undercooked chicken can lead to food poisoning, so always err on the side of caution!

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!