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Crispy Chicken Katsu Curry

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Golden, crispy breaded chicken served with a rich and savory Japanese-style curry sauce over warm rice for a comforting and satisfying meal.

Ingredients

  • For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying
  • For the curry sauce:
  • 1 tablespoon vegetable oil
  • 1 small onion, diced
  • 1 carrot, diced
  • 1 tablespoon curry powder
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • 1/2 teaspoon garam masala
  • Salt to taste
  • For serving:
  • 4 cups steamed white rice

Instructions

  1. Pound chicken breasts to an even thickness and season with salt and black pepper.
  2. Dredge each piece in flour, dip into beaten eggs, and coat thoroughly with panko breadcrumbs.
  3. Heat vegetable oil in a large skillet over medium heat. Fry chicken for 4–5 minutes per side until golden brown and cooked through. Drain on paper towels.
  4. For the curry sauce, heat oil in a saucepan over medium heat. Sauté onion and carrot until softened.
  5. Stir in curry powder and flour, cooking for about 1 minute.
  6. Gradually whisk in chicken broth until smooth.
  7. Add soy sauce, honey, garam masala, and salt. Simmer for 10–15 minutes until thickened.
  8. Slice the crispy chicken into strips.
  9. Serve over steamed rice with curry sauce spooned generously on top or alongside.

Notes

  • Use chicken thighs for extra juiciness.
  • Neutral oils like vegetable or canola work best for frying.
  • Bake at 400°F (200°C) for 20–25 minutes for a lighter version.
  • Store chicken and sauce separately to maintain crispiness.
  • Curry sauce can be frozen for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/crispy-chicken-katsu-curry/