Description
Make this comforting Homemade Chicken Katsu Curry with us! It brings satisfying crunch and rich, savory Japanese curry sauce right to your dinner table. Get ready to cook with joy and create a memorable meal.
Ingredients
Scale
- 2 Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 2 large Eggs, beaten
- 2 cups Panko breadcrumbs
- Vegetable oil, for frying
- 4 cups Japanese curry sauce (store-bought or homemade)
- 2 cups Cooked white rice
- Salt and black pepper, to taste
Instructions
- Pound the chicken breasts to about 1/2 inch thickness. Season both sides with salt and pepper.
- Set up your dredging station: one shallow dish with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chicken cutlet first in flour, shaking off excess.
- Dip the floured chicken into the egg mixture, letting excess drip off.
- Coat thoroughly in panko breadcrumbs, pressing gently so the crumbs adhere well.
- Heat about 1 inch of vegetable oil in a large, heavy-bottomed skillet to 350°F (175°C).
- Carefully place the katsu into the hot oil, ensuring you do not overcrowd the pan. Fry for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F or 74°C).
- Remove the cooked katsu and place it on a wire rack or paper towel-lined plate to drain excess oil. Slice into strips.
- Serve the sliced chicken katsu over a bed of hot white rice.
- Pour a generous amount of warm Japanese curry sauce over the chicken and rice. Serve immediately.
Notes
- You can adjust the thickness of your curry sauce by simmering it longer or adding a splash of water or broth.
- For extra crispiness, chill the breaded chicken for 15 minutes before frying.
- Taste your curry sauce before serving; some store-bought versions benefit from a pinch of sugar or a dash of soy sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying and Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: Estimate depends on curry sauce
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: Minimal (if using fresh oil)
- Carbohydrates: Varies
- Fiber: Low
- Protein: High
- Cholesterol: Moderate