Chicken Katsu Curry
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From takestwoeggs
Chicken katsu curry paired with U.S.-grown medium-grain rice is the ultimate comfort food for this season. Made with crispy fried chicken, potatoes, carrots, and a sweet and savory, rich Japanese curry, this dish is as delicious as it looks.
- Recipe Card
Recipe Card
ingredients
- 2 boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup all-purpose flour
- 1 egg, lightly beaten
- 1 cup panko breadcrumbs
- 2 ounces curry roux
- 1 yellow onion, thinly sliced into wedges
- 1 large russet potato, peeled and diced into 1-inch pieces
- 1 large carrot, peeled and diced into 1-inch pieces
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/4 cup grated red apple
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 2 cups chicken broth
- 1/2 cup water
- 2 cups U.S.-grown medium-grain rice, cooked
Method
Step 1
Slice each chicken breast horizontally along the long side to create two thin pieces. Then, slice each piece in half. Lightly pound the chicken to tenderize it until it is about ½ inch thick. Season both sides of the chicken with salt and pepper.
Step 2
Prepare three shallow dishes: one with flour, one with the lightly beaten egg, and one with panko breadcrumbs.
Step 3
Thoroughly coat both sides of each chicken piece with flour, then dip it in the beaten egg, and finally coat it with panko breadcrumbs. Shake off any excess between each step, and press the breadcrumbs onto the chicken to ensure an even coating.
Step 4
In a medium-sized deep pan, heat about 1-2 inches of vegetable or neutral oil over medium-high heat until it reaches 340°F. Carefully place one piece of coated chicken katsu into the oil and cook for 3 minutes. Flip and cook for another 3-4 minutes until the chicken is golden brown. Remove the chicken and let it cool slightly on a wire rack before slicing it into strips.
Step 5
In a medium pot over medium-high heat, add 1 tablespoon of olive oil and sauté the onion and garlic until they are browned, translucent, and fragrant.
Step 6
Add ½ tablespoon of oil to the pot along with the diced carrot. Mix to coat the carrot and cook on medium-high heat for about 2 minutes.
Step 7
Add another ½ tablespoon of oil and the diced potato. Mix to coat the potato and cook on medium-high heat for about 2 minutes.
Step 8
Pour in the chicken broth, water, honey, soy sauce, and grated apple. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes and carrots are soft, about 15 minutes. Cover the pot to prevent moisture from escaping.
Step 9
Lower the heat and add the curry roux to the pot. Gently stir until the roux is completely dissolved and the curry has thickened, about 10 minutes.
Step 10
Serve the sliced chicken katsu over a bed of rice, topped with a generous scoop of Japanese curry.