Crispy panko-crusted chicken cutlets served over fluffy rice with a rich, mildly spiced Japanese curry sauce - this beloved comfort food combines the best of both textures and flavors in one satisfying dish.
Recipe Details
Ingredients
- 4 pieces boneless chicken breasts (150g/5oz each)
- 100g plain flour (all-purpose)
- 2 large large eggs, beaten
- 200g panko breadcrumbs
- 500ml vegetable oil for deep frying
- to taste sea salt
- to taste white pepper
- 30g butter
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and cubed
- 3 cloves garlic cloves, minced
- 15g fresh ginger, grated
- 30g Japanese curry powder (or mild curry powder)
- 15g tomato paste
- 30g plain flour for roux
- 600ml chicken stock
- 200ml coconut milk
- 15ml soy sauce
- 10ml Worcestershire sauce
- 15ml honey
- 1/2 medium apple, grated (for sweetness)
- 300g Japanese short-grain rice
- for serving Japanese pickled vegetables (optional)
Instructions
-
Cook 300g Japanese short-grain rice according to package instructions. Keep warm and set aside.
-
Place 4 pieces boneless chicken breasts (150g/5oz each) between plastic wrap and pound to 2cm (3/4 inch) thickness. Season both sides with to taste sea salt and to taste white pepper.
-
Set up breading station with three shallow dishes: 100g plain flour (all-purpose) in the first, beaten 2 large large eggs in the second, and 200g panko breadcrumbs in the third.
-
Dredge each chicken breast in flour, then egg, then panko, pressing gently to ensure breadcrumbs adhere well. Set aside on a plate.
-
For the curry sauce, heat 30g butter in a large saucepan over medium heat. Add 1 large yellow onion, 2 medium carrots, and 2 medium potatoes. Cook for 8-10 minutes until vegetables begin to soften.
-
Add 3 cloves garlic cloves and 15g fresh ginger, cooking for another minute until fragrant.
-
Stir in 30g Japanese curry powder (or mild curry powder) and 15g tomato paste, cooking for 2 minutes to bloom the spices and develop deep flavor.
-
Sprinkle 30g plain flour for roux over vegetables and stir constantly for 2-3 minutes to create a roux and eliminate raw flour taste.
-
Gradually whisk in 600ml chicken stock, then add 200ml coconut milk, 15ml soy sauce, 10ml Worcestershire sauce, 15ml honey, and grated 1/2 medium apple. Bring to a simmer.
-
Reduce heat to low and simmer for 20-25 minutes until vegetables are tender and sauce has thickened. Stir occasionally to prevent sticking.
-
While curry simmers, heat 500ml vegetable oil for deep frying in a deep pot or fryer to 170°C (340°F). Carefully fry chicken pieces for 4-5 minutes until golden brown and cooked through (internal temperature 74°C/165°F).
-
Remove chicken to a wire rack and let drain for 2 minutes, then slice each piece into strips.
-
Taste curry sauce and adjust seasoning with salt, pepper, or honey as needed. The sauce should be mildly sweet with gentle spice.
-
Serve sliced katsu over bowls of steamed rice, generously ladle curry sauce over the top. Garnish with for serving Japanese pickled vegetables (optional) if desired.
Tips
Perfect Katsu Crust: The key to crispy katsu is using panko breadcrumbs and maintaining proper oil temperature. Too hot and the outside burns before the inside cooks; too cool and it becomes greasy.
Chicken Preparation: Pounding the chicken ensures even cooking and tender results. Don't skip this step - uniform thickness means every piece cooks perfectly.
Oil Temperature: Use a thermometer to maintain 170°C (340°F). Test with a small piece of bread - it should sizzle immediately and brown in 30 seconds.
Curry Depth: Japanese curry is milder and sweeter than Indian curry. The grated apple adds natural sweetness that balances the spices beautifully.
Make-Ahead Curry: The curry sauce actually improves overnight as flavors meld. Make it a day ahead and gently reheat before serving.
Vegetable Variations: Feel free to add other vegetables like bell peppers, mushrooms, or green beans. Just adjust cooking times accordingly.
Serving Style: Traditionally served with the curry partially covering the katsu and rice, allowing diners to mix as they eat.
Storage: Leftover curry keeps for 3 days refrigerated. The katsu is best fresh but can be reheated in a 180°C (350°F) oven for 5 minutes to recrisp.