Japanese chicken katsu curry pairs a crunchy panko-coated chicken cutlet with a mild, savory curry sauce and warm rice. The components cook separately, so the breading stays crisp while the sauce simmers to a spoon-coating consistency.
Pounding the chicken to an even thickness helps it cook through before the panko gets too dark. For the curry, soften the vegetables first and simmer until tender before stirring in Japanese curry roux. Slice the katsu only just before serving to preserve its crisp coating.
What makes this recipe work
Pounding the chicken to an even thickness helps it cook through before the panko gets too dark. For the curry, soften the vegetables first and simmer until tender before stirring in Japanese curry roux. Slice the katsu only just before serving to preserve its crisp coating.
Ingredients and practical tips
Set up flour, beaten egg, and panko in separate shallow dishes and keep one hand for dry ingredients and one for egg. Shallow-fry in batches at a steady medium heat; overcrowding cools the oil and can make the crust greasy. Cook chicken to 165°F (74°C) at the thickest point, following the FoodSafety.gov temperature chart.
How to make japanese chicken katsu curry
Set up flour, beaten egg, and panko in separate shallow dishes and keep one hand for dry ingredients and one for egg. Shallow-fry in batches at a steady medium heat; overcrowding cools the oil and can make the crust greasy. Cook chicken to 165°F (74°C) at the thickest point, following the FoodSafety.gov temperature chart.
Pound chicken breasts to an even 1/2-inch thickness. Season both sides with salt and pepper. Set flour, beaten eggs, and panko in three shallow dishes. Coat each cutlet in flour, egg, then panko; press crumbs gently so they adhere.
For the curry, heat 1 tablespoon oil in a saucepan. Cook onion and carrot for 5 minutes, add broth, and simmer 12–15 minutes until tender. Lower heat and stir in curry roux cubes and soy sauce until dissolved and thick. Keep warm on low.
Heat frying oil in a deep skillet to about 350°F (175°C). Fry cutlets in batches for 3–4 minutes per side until golden and 165°F (74°C) inside. Drain on a rack. Slice chicken and serve with rice and curry sauce alongside or over the rice.
What to serve with it
Serve with rice, a little pickled ginger, and shredded cabbage. For another easy chicken dinner, see our Greek chicken gyros or chicken teriyaki.
Storage and reheating
Keep curry sauce, rice, and cutlets in separate airtight containers in the refrigerator for up to 3 days. Reheat the sauce and rice until steaming; refresh the cutlet in a 375°F oven or air fryer until hot and crisp.
Estimated nutrition
Estimated per serving with rice, one chicken cutlet, and one quarter of the curry sauce. Oil absorption and curry roux brands make these values approximate.
| Nutrient | Amount |
|---|---|
| Calories | 780 kcal |
| Carbohydrates | 86 g |
| Protein | 42 g |
| Total fat | 28 g |
| Saturated fat | 7 g |
| Fiber | 5 g |
| Total sugars | 9 g |
| Sodium | 1150 mg |
Japanese Chicken Katsu Curry Recipe
Prep: 25 minutes · Cook: 35 minutes · Total: 60 minutes · Serves: 4
Ingredients
- 4 boneless skinless chicken breasts, about 5–6 oz each
- 1 tsp kosher salt and 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup neutral oil, for shallow frying
- 1 tbsp neutral oil for the curry
- 1 medium onion, sliced
- 1 carrot, peeled and sliced
- 2 cups low-sodium chicken broth
- 2 Japanese curry roux cubes
- 1 tsp soy sauce
- 4 cups cooked rice, for serving
- Pound chicken breasts to an even 1/2-inch thickness. Season both sides with salt and pepper.
- Set flour, beaten eggs, and panko in three shallow dishes. Coat each cutlet in flour, egg, then panko; press crumbs gently so they adhere.
- For the curry, heat 1 tablespoon oil in a saucepan. Cook onion and carrot for 5 minutes, add broth, and simmer 12–15 minutes until tender.
- Lower heat and stir in curry roux cubes and soy sauce until dissolved and thick. Keep warm on low.
- Heat frying oil in a deep skillet to about 350°F (175°C). Fry cutlets in batches for 3–4 minutes per side until golden and 165°F (74°C) inside. Drain on a rack.
- Slice chicken and serve with rice and curry sauce alongside or over the rice.
Can I bake the katsu?
Yes. Spray the panko-coated cutlets lightly with oil and bake on a rack at 425°F (220°C), turning once, until crisp and 165°F inside.
What curry roux should I use?
Choose mild or medium Japanese curry roux blocks and follow package guidance if the block size differs.
Explore more ideas in our dinner collection.
Japanese Chicken Katsu Curry
Ingredients
Method
- Pound chicken breasts to an even 1/2-inch thickness. Season both sides with salt and pepper.
- Set flour, beaten eggs, and panko in three shallow dishes. Coat each cutlet in flour, egg, then panko; press crumbs gently so they adhere.
- For the curry, heat 1 tablespoon oil in a saucepan. Cook onion and carrot for 5 minutes, add broth, and simmer 12–15 minutes until tender.
- Lower heat and stir in curry roux cubes and soy sauce until dissolved and thick. Keep warm on low.
- Heat frying oil in a deep skillet to about 350°F (175°C). Fry cutlets in batches for 3–4 minutes per side until golden and 165°F (74°C) inside. Drain on a rack.
- Slice chicken and serve with rice and curry sauce alongside or over the rice.
