Description
Katsu Curry brings Japanese comfort to your plate with crispy breaded pork nestled in rich, velvety curry sauce. Hearty flavors and textures create a satisfying meal that transports you straight to Tokyo’s bustling streets.
Ingredients
Scale
Main Ingredients:
- 4 boneless chicken breasts
- 2 onions, finely chopped
- 2 carrots, peeled and chopped
- 3 cups chicken broth
Breading and Coating Ingredients:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- Salt and pepper, to taste
Seasoning and Sauce Ingredients:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 3 tablespoons all-purpose flour
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 cup vegetable oil for frying
- Steamed rice
- Sliced green onions for garnish
Instructions
- Prepare the chicken by generously seasoning both sides with salt and freshly ground black pepper, ensuring an even coating.
- Create a three-stage breading station: dust the seasoned chicken in all-purpose flour (about ), then immerse in whisked eggs, and finally coat thoroughly with crispy panko breadcrumbs, pressing gently to help crumbs adhere.
- Heat vegetable oil in a large heavy-bottomed skillet over medium-high heat until shimmering and hot.
- Carefully place breaded chicken into the hot oil, cooking for 4-6 minutes on each side until the exterior turns a deep golden brown and the internal temperature reaches 165°F (74°C).
- Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil and maintain crispiness.
- In a separate saucepan, warm of oil over medium heat and sauté finely chopped onions and diced carrots until they become soft and translucent, approximately 8-10 minutes.
- Add minced garlic and freshly grated ginger, stirring continuously for 1-2 minutes to release their aromatic flavors.
- Sprinkle curry powder and flour into the vegetable mixture, stirring to create a fragrant roux that will thicken the sauce.
- Gradually pour in chicken broth, whisking constantly to prevent lumps and ensure a smooth consistency.
- Simmer the curry sauce for 12-15 minutes, stirring occasionally, until it reaches a rich, velvety texture.
- Enhance the sauce with soy sauce and honey, tasting and adjusting seasonings as needed.
- Slice the crispy chicken diagonally into elegant strips and arrange over steamed white rice.
- Ladle the warm curry sauce generously over the chicken and garnish with thinly sliced green onions for a fresh, vibrant finish.
Notes
- Prep your station by gathering all ingredients before starting to cook.
- Breadcrumb coating works best when you use dry hands and press panko firmly onto chicken.
- Temperature control matters when frying to prevent burning and ensure even golden-brown color.
- Grating fresh ginger and garlic boosts the sauce’s aromatic depth compared to pre-minced versions.
- Resting the chicken after frying helps maintain its crispy exterior and juicy interior.
- Adjust curry sauce thickness by adding more broth or simmering longer based on your preferred consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 204 kcal
- Sugar: 0g
- Sodium: 1mg
- Fat: 0.4g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 44.5g
- Fiber: <1g
- Protein: 4.2g
- Cholesterol: 0mg