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Crispy Chicken Katsu Curry Recipe Easy Homemade Japanese Curry From Scratch

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A comforting and crispy chicken katsu curry made entirely from scratch with a homemade Japanese curry sauce and crunchy chicken coating. Perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450g), pounded to even thickness
  • Salt and freshly ground black pepper
  • 1 cup (120g) all-purpose flour (or substitute with gluten-free flour blend)
  • 2 large eggs, beaten, room temperature
  • 1 ½ cups (150g) panko breadcrumbs (Japanese brand preferred)
  • Vegetable oil for frying (canola or sunflower oil works great)
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons all-purpose flour
  • 2 cups (480ml) chicken broth (homemade or low-sodium store-bought)
  • 1 tablespoon curry powder (mild or medium heat)
  • 1 teaspoon garam masala
  • 1 teaspoon soy sauce
  • 1 teaspoon honey or maple syrup
  • 1 small apple, grated
  • Salt and pepper to taste
  • Steamed Japanese short-grain rice or jasmine rice
  • Optional: pickled ginger or Japanese pickles for garnish

Instructions

  1. Lightly season the chicken breasts with salt and pepper. Place them between two sheets of plastic wrap and pound with a meat mallet or rolling pin until about ½ inch (1.25 cm) thick. (10 minutes)
  2. Set up breading station: place flour in one bowl, beaten eggs in second, and panko breadcrumbs in third. Coat each chicken breast first in flour (shake off excess), then dip into egg wash, and press firmly into panko to create an even coating. (10 minutes)
  3. Heat about ½ inch (1.25 cm) of vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C) or a breadcrumb sizzles immediately on contact. Fry breaded chicken for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Drain on paper towels. (10 minutes)
  4. In a medium saucepan, melt butter over medium heat. Add chopped onions and sauté until translucent and lightly caramelized, about 8 minutes. Stir in garlic and ginger; cook another minute until fragrant.
  5. Sprinkle flour over onion mixture and stir constantly for 2 minutes to cook off raw taste and create roux base.
  6. Gradually whisk in chicken broth, ensuring no lumps form. Add curry powder, garam masala, soy sauce, honey, and grated apple. Simmer gently for 15 minutes, stirring occasionally until thickened and flavorful. Season with salt and pepper to taste. (25 minutes)
  7. While curry simmers, prepare steamed rice according to package instructions or preferred method.
  8. Slice crispy chicken katsu into strips. Plate steamed rice, top with sliced chicken, and ladle curry sauce over the top. Garnish with pickled ginger if desired.

Notes

Maintain oil temperature around 350°F (175°C) for perfect frying to avoid greasy or undercooked coating. If sauce thickens too much, add a splash of broth or water to loosen. For gluten-free, use gluten-free flour and panko. For dairy-free, substitute butter with coconut or olive oil. Reheat chicken in oven or air fryer to restore crispiness; avoid microwaving.

Nutrition

Keywords: chicken katsu, Japanese curry, crispy chicken, homemade curry sauce, easy dinner, comfort food, panko chicken, katsu curry recipe

Find it online: https://blairrecipes.com/crispy-chicken-katsu-curry-recipe-easy-homemade-japanese-curry-from-scratch/