Can I make Japanese Chicken Katsu Curry ahead of time?

Yes, you can prepare the curry sauce up to 3 days in advance and store it in the refrigerator. However, for the best texture, the chicken katsu should be fried just before serving to maintain its signature crunch.

What is the difference between Japanese curry and Indian curry?

Japanese curry is generally thicker, sweeter, and less spicy than most Indian curries. It often uses a roux to thicken the sauce and includes ingredients like grated apple or honey for subtle sweetness.

How do I keep the panko breading from falling off?

The key is to press the panko firmly into the chicken after dipping it in the egg wash and flour. Letting the breaded chicken rest for 5-10 minutes before frying also helps the coating adhere better.

Can I air fry the chicken katsu?

While traditional katsu is deep-fried, you can air fry it at 400u00b0F (200u00b0C) for about 15-20 minutes, flipping halfway through. Be sure to spray the panko liberally with oil for a golden finish.

Japanese Chicken Katsu Curry: 7 Secrets to Perfect Results

Name: Japanese Chicken Katsu Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), pounded to even thickness; Salt and pepper, to taste; 1 cup (120 g) all-purpose flour; 2 large eggs, beaten (room temperature); 1 ½ cups (150 g) panko breadcrumbs; Vegetable oil (canola or peanut), for frying; 2 tbsp unsalted butter; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 tbsp grated fresh ginger; 2 tbsp all-purpose flour; 3 cups (720 ml) chicken broth (low sodium preferred); 2 tbsp soy sauce; 1 tbsp ketchup; 1 tbsp Worcestershire sauce; 1 tsp curry powder; 1 tsp garam masala (optional); Steamed Japanese short-grain rice, cooked (about 2 cups / 360 g cooked)

Description

A comforting and crispy Japanese favorite featuring panko-breaded chicken and a rich, savory curry sauce over steamed rice.

Ingredients

Scale

2 large boneless, skinless chicken breasts (about 1 lb / 450 g), pounded to even thickness
Salt and pepper, to taste
1 cup (120 g) all-purpose flour
2 large eggs, beaten (room temperature)
1 ½ cups (150 g) panko breadcrumbs
Vegetable oil (canola or peanut), for frying
2 tbsp unsalted butter
1 large onion, finely chopped
2 cloves garlic, minced
1 tbsp grated fresh ginger
2 tbsp all-purpose flour
3 cups (720 ml) chicken broth (low sodium preferred)
2 tbsp soy sauce
1 tbsp ketchup
1 tbsp Worcestershire sauce
1 tsp curry powder
1 tsp garam masala (optional)
Steamed Japanese short-grain rice, cooked (about 2 cups / 360 g cooked)

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Instructions

Step 1: Season the pounded chicken breasts with salt and pepper on both sides.
Step 2: Bread the chicken by dredging in flour, dipping in beaten eggs, and coating thoroughly with panko breadcrumbs.
Step 3: Sauté onions in butter until soft, then add garlic and ginger for the curry base.
Step 4: Add flour to the onion mixture to make a roux, then stir in broth and seasonings, simmering until thickened.
Step 5: Fry the chicken in 350°F oil until golden brown and cooked through (about 4 minutes per side).
Step 6: Slice the chicken into strips and serve over rice with plenty of curry sauce.

Notes

Ensure the oil is consistently hot for the best crunch. Use Japanese curry powder specifically for the most authentic flavor profile.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Frying and Simmering
Cuisine: Japanese

Nutrition

Serving Size: 1 plate
Calories: 720 kcal
Sugar: 6g
Sodium: 1100mg
Fat: 26g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 85g
Fiber: 4g
Protein: 38g
Cholesterol: 110mg

Description

Ingredients

Instructions

Notes

Nutrition

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