Go Back
- 2 boneless, skinless chicken breasts - Salt and pepper, to taste - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup panko breadcrumbs - Vegetable oil, for frying To make great chicken katsu, you need fresh chicken breasts. Salt and pepper add flavor. All-purpose flour makes a dry coating. The eggs help the breadcrumbs stick. Panko breadcrumbs give a crispy texture when fried. Make sure you have enough vegetable oil to fry evenly. - 1 tablespoon sesame oil - 1 onion, finely chopped - 2 carrots, diced - 2 cloves garlic, minced - 1 tablespoon ginger, minced - 1 tablespoon curry powder - 4 cups chicken broth - 1 tablespoon soy sauce - 1 tablespoon honey For the curry sauce, sesame oil adds a rich flavor. Use a finely chopped onion for sweetness. Diced carrots bring color and crunch. Garlic and ginger add depth. Curry powder gives it that unique taste. Chicken broth makes the sauce rich and hearty. Soy sauce adds umami, while honey balances the flavors. - Cooked jasmine rice, for serving - Chopped green onions, for garnish - Sesame seeds, for garnish Serve your katsu curry with cooked jasmine rice. It soaks up the curry sauce. Chopped green onions add freshness. A sprinkle of sesame seeds gives a nice crunch. These garnishes make your dish look and taste amazing. First, take the chicken breasts and season them with salt and pepper. This step adds flavor. Then, place the chicken in a plastic bag and pound it gently. Make sure each piece is an even thickness. This helps the chicken cook evenly and stay juicy. Next, set up a breading station. You will need three shallow dishes. Fill the first dish with flour. In the second dish, beat two large eggs. In the third dish, pour in panko breadcrumbs. Take one chicken breast, dredge it in the flour, and shake off the excess. Then, dip it in the beaten eggs. Finally, coat it well with panko. Repeat this for each chicken breast. Now, heat vegetable oil in a large skillet over medium heat. You want enough oil to cover the bottom of the skillet. Once it is hot, carefully add the breaded chicken breasts. Cook them for about 3-4 minutes on each side. Look for a golden brown color. When done, remove the chicken and place it on a paper towel-lined plate. This drains excess oil and keeps it crispy. In the same skillet, lower the heat and add a tablespoon of sesame oil. Then, add a finely chopped onion and diced carrots. Sauté these for about 5 minutes until they soften. Next, stir in minced garlic and ginger, cooking for one more minute. Sprinkle in the curry powder and stir for about 30 seconds. This step releases the spice's fragrance. Now, pour in four cups of chicken broth, soy sauce, and honey. Stir well and bring it to a simmer. Let it cook for about 10 minutes. This allows all the flavors to meld together. To serve, take a deep plate and add a portion of cooked jasmine rice. Lay slices of the crispy chicken katsu on top. Then, ladle the curry sauce generously over the chicken. For a fun garnish, sprinkle chopped green onions and sesame seeds on top. This dish looks great and tastes even better! To make the best crispy chicken katsu, start with the right chicken. Use boneless, skinless chicken breasts. Pound them to an even thickness for even cooking. Season them well with salt and pepper for great flavor. Set up a breading station with flour, beaten eggs, and panko breadcrumbs. Dredge the chicken in flour first. Then dip it in eggs and coat with panko. The panko gives a lovely crunch. Fry the chicken in hot vegetable oil until golden brown. Drain it on a paper towel to keep it crispy. For a rich curry flavor, sauté onions and carrots first. This brings out their natural sweetness. Add minced garlic and ginger next. These ingredients add depth. Don’t skip the curry powder; it’s key. Toast it briefly in the pan to boost its flavor. Then, pour in chicken broth, soy sauce, and honey. The honey adds a hint of sweetness that balances the spices. Simmer the sauce for about 10 minutes. This allows all the flavors to meld beautifully. Use medium heat when frying chicken. High heat can burn the coating before the chicken cooks through. Monitor the oil temperature closely. If the oil is too hot, the coating will brown too fast. If it's too cool, the chicken will soak up oil and become greasy. For the curry, let it simmer gently. This helps the flavors develop and keeps the sauce nice and smooth. Serve the katsu over jasmine rice, letting the curry pool around it. This adds to the dish's visual appeal and flavor. {{image_2}} You can switch up the chicken for other proteins. Try using pork or fish. Both options offer great flavors and textures. For a vegetarian choice, use firm tofu. Slice it into thick pieces and follow the same breading steps. Tofu absorbs flavors well, making it a tasty option. Just remember to press it first to remove excess water. While traditional curry sauce is delicious, you can explore other flavors. Try adding coconut milk for a creamier texture. This adds a sweet note that balances the spices. You can also use different curry pastes like red or green curry paste. Each adds a unique twist to the dish. Don't hesitate to mix in vegetables like bell peppers or peas for added nutrition and color. Serve your crispy chicken katsu curry over warm jasmine rice. This rice soaks up the sauce nicely. You can also try serving it with udon noodles for a fun twist. On the side, consider a simple salad with cucumber and radish. This adds crunch and freshness. For a drink, serve with green tea or a light beer. These options complement the flavors perfectly. To keep your leftover chicken katsu fresh, place it in an airtight container. Make sure it cools to room temperature before sealing it. This helps avoid sogginess. Store it in the fridge for up to three days. If you want to keep it longer, you can freeze it. Just wrap each piece in plastic wrap and place it in a freezer bag. Chicken katsu can last up to three months in the freezer. For the curry sauce, let it cool down before storing. Pour it into a separate airtight container. It can stay in the fridge for about four days. If you have extra sauce, consider freezing it. Use ice cube trays to freeze small portions. Once frozen, transfer the cubes to a freezer bag. This makes it easy to use later. When reheating chicken katsu, the oven is best. Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet. Bake for about 10-15 minutes. This keeps it crispy. For the curry sauce, heat it in a saucepan over low heat. Stir it often to avoid burning. If it’s too thick, add a splash of water or broth. Enjoy your reheated meal just like it was fresh! Yes, you can use an air fryer. Preheat the air fryer to 375°F (190°C). Lightly spray the breaded chicken with oil. Place them in the air fryer basket. Cook for about 10-12 minutes, flipping halfway through. This method gives you a crispy texture with less oil. If you can’t find panko, use regular breadcrumbs. You can also crush crackers or cornflakes for a crunchy coating. Just make sure the texture is coarse to keep that crispy finish. To make the curry sauce vegetarian, simply swap chicken broth for vegetable broth. You can also add extra vegetables like potatoes or peas for more flavor. This keeps the dish hearty and satisfying without meat. Yes, this recipe is great for meal prep. You can cook the chicken katsu and curry sauce ahead of time. Store them separately in airtight containers. When ready to eat, just reheat and serve over jasmine rice. Serve your Chicken Katsu Curry with cooked jasmine rice. You can also add a side salad or pickled vegetables. These add freshness and balance the flavors of the rich curry. In this blog post, I covered how to make Chicken Katsu Curry. We explored the main ingredients, the step-by-step instructions, and helpful tips for perfect results. I also included fun variations and storage info to keep your meal fresh. Remember, practice makes perfect. You can adjust flavors and sides to boost your dish. I hope you feel ready to try this delicious recipe at home. Enjoy every bite of your Chicken Katsu Curry!

Crispy Chicken Katsu Curry Better Than Takeout

Indulge in the deliciousness of crispy chicken katsu curry! This easy recipe combines perfectly breaded chicken with a rich and flavorful curry sauce, served over fluffy jasmine rice. Discover step-by-step instructions to make this comforting dish at home. Perfect for a cozy dinner, this recipe will wow your family and friends. Click through to explore the details and start cooking your new favorite meal today!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts

Salt and pepper, to taste

1 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

Vegetable oil, for frying

1 tablespoon sesame oil

1 onion, finely chopped

2 carrots, diced

2 cloves garlic, minced

1 tablespoon ginger, minced

1 tablespoon curry powder

4 cups chicken broth

1 tablespoon soy sauce

1 tablespoon honey

Cooked jasmine rice, for serving

Chopped green onions and sesame seeds, for garnish

Instructions
 

Prepare the Chicken: Season the chicken breasts with salt and pepper. Tenderize them slightly by pounding to even thickness.

    Breading Setup: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.

      Bread the Chicken: Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, then coat thoroughly with panko breadcrumbs.

        Fry the Chicken: Heat vegetable oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts and fry for 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and set on a paper towel-lined plate to drain excess oil.

          Make the Curry Sauce: In the same skillet, reduce the heat and add sesame oil. Sauté the chopped onion and diced carrots for about 5 minutes, or until softened. Stir in the minced garlic and ginger, cooking for another minute.

            Add Flavor: Sprinkle in the curry powder, stirring for about 30 seconds until fragrant. Pour in the chicken broth, soy sauce, and honey, stirring to combine. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.

              Serve: On a plate, serve a portion of cooked jasmine rice, top with slices of crispy chicken katsu, and generous ladles of the curry sauce. Garnish with chopped green onions and sesame seeds as desired.

                Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: Serve in a deep bowl so the curry can pool around the katsu. Use a sprinkle of chopped cilantro for a pop of color!