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Crispy Chicken Katsu Curry Recipe Easy Homemade Japanese Sauce

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A quick and comforting Japanese dish featuring crispy breaded chicken breasts served with a rich, homemade curry sauce. Perfect for weeknight dinners with simple ingredients and satisfying flavors.

Ingredients

Scale
  • 1 pound (450g) boneless, skinless chicken breasts, pounded thin
  • ½ cup (60g) all-purpose flour (or rice flour for gluten-free)
  • 2 large eggs, beaten, room temperature
  • 1 cup (110g) panko breadcrumbs (gluten-free if needed)
  • Salt and freshly ground black pepper, to taste
  • 1½ cups (350ml) vegetable or canola oil, for frying
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 medium carrot, peeled and diced
  • 1 medium potato, peeled and diced
  • 2 tablespoons (30g) unsalted butter (or neutral oil for dairy-free)
  • 2 tablespoons (16g) all-purpose flour
  • 2 cups (475ml) low sodium chicken broth (or vegetable broth for vegan)
  • 1 tablespoon (15ml) soy sauce (gluten-free tamari if needed)
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (5ml) honey or brown sugar
  • 2 tablespoons (16g) Japanese curry powder or mild curry powder blend
  • ½ teaspoon (1g) ground ginger
  • Salt and pepper, to taste
  • About 2 cups cooked steamed white or Japanese short-grain rice (360g)
  • Optional: Pickled ginger or sliced scallions for garnish

Instructions

  1. Trim excess fat from chicken breasts. Place each between plastic wrap or parchment paper and pound to about ½ inch (1.3 cm) thickness. Season both sides with salt and pepper.
  2. Set up dredging station with flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third.
  3. Dredge each chicken piece in flour, shaking off excess. Dip into beaten eggs, letting extra drip off. Press firmly into panko breadcrumbs to coat evenly. Set aside.
  4. Pour vegetable oil into a large skillet to about ½ inch (1.25 cm) depth. Heat over medium heat until oil reaches about 350°F (175°C).
  5. Fry chicken pieces carefully in batches to avoid overcrowding. Cook 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on wire rack or paper towels.
  6. In a medium saucepan, melt butter over medium heat. Add chopped onions and sauté 5-7 minutes until translucent and slightly caramelized. Stir in garlic, carrot, and potato; cook 2 more minutes.
  7. Sprinkle flour over vegetables, stirring constantly to form a roux. Cook 2-3 minutes to remove raw flour taste. Add curry powder, ground ginger, salt, and pepper; stir to coat.
  8. Gradually whisk in chicken broth to avoid lumps. Add soy sauce, Worcestershire sauce, and honey. Bring to gentle boil, then reduce heat and simmer uncovered 15-20 minutes until sauce thickens and vegetables are tender.
  9. Optional: Use an immersion blender to partially or fully puree the sauce for a smooth texture.
  10. Slice chicken katsu into strips. Serve over steamed rice and ladle warm curry sauce over the chicken. Garnish with pickled ginger or scallions if desired.

Notes

Maintain oil temperature around 350°F (175°C) to avoid greasy or burnt chicken. Drain fried chicken on a wire rack to keep it crispy longer. For gluten-free, use rice flour and gluten-free panko. For dairy-free, substitute butter with neutral oil. Optional immersion blending of sauce creates a silky texture. Air fryer option: cook breaded chicken at 400°F (200°C) for 12-15 minutes, flipping halfway.

Nutrition

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

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