Description
An authentic, homemade Japanese chicken katsu curry featuring double-dredged crispy chicken and a rich, complex curry sauce made with roux blocks, grated apple, and soy sauce. It is a weeknight-friendly dish that delivers restaurant-quality flavor.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 2 cups panko breadcrumbs (160g)
- 1 cup all-purpose flour (125g)
- 2 large eggs, beaten with a pinch of salt
- 1 cup vegetable oil (240ml)
- 2 packages curry roux blocks (about 14 oz / 400g)
- 2 medium onions, thinly sliced
- 2 medium carrots, chopped
- 2 medium potatoes, cubed
- 4 cups water or chicken broth (960ml)
- 1 small apple, grated
- 1 tablespoon soy sauce
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 4 cups cooked steamed rice
- Pickled vegetables (optional, for serving)
- Salt and pepper to taste
Instructions
- Pound chicken breasts to an even ½-inch thickness and season both sides with salt and pepper.
- Set up a breading station with three shallow bowls containing flour, beaten eggs, and panko breadcrumbs.
- Dredge each chicken breast in flour, shaking off excess. Dip into the egg, then press firmly into the panko to ensure a thick coating.
- Heat vegetable oil in a large skillet over medium-high heat. Fry chicken for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Drain on a wire rack.
- In a large pot, sauté sliced onions until soft and caramelized (10-15 minutes). Add minced garlic and ginger, cooking for 1 minute.
- Add carrots and potatoes to the pot, stirring for 2 minutes. Pour in water or broth, bring to a boil, then reduce heat and simmer for 10 minutes until vegetables are tender.
- Turn off the heat. Break curry roux blocks into pieces and add them to the pot, stirring until completely dissolved.
- Turn heat back to low. Stir in grated apple and soy sauce. Simmer for 5 more minutes until thickened.
- Slice the fried chicken katsu into strips. Serve over steamed rice, topped with the curry sauce and pickled vegetables if desired.
Notes
Use the double-dredge method (flour, egg, panko) for extra crunch. Caramelize onions slowly for deep flavor. Always remove the pot from heat before adding roux blocks to prevent clumping. Rest fried chicken on a wire rack to keep the bottom crispy. The sauce thickens as it cools; add water when reheating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate with rice, c
- Calories: 650
- Sodium: 800
- Fat: 22
- Carbohydrates: 75
- Fiber: 4
- Protein: 35
Keywords: Japanese chicken katsu curry, homemade curry, crispy chicken, weeknight dinner, Asian recipe, comfort food