Chicken Katsu Curry

Golden panko-crusted chicken cutlet served over steamed rice with a rich, from-scratch Japanese curry sauce — crispy, comforting, and ready in 45 minutes.

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Prep Time 15

Cook Time 30

Total Time 45

Course: Main Course

Cuisine: Japanese

Ingredients Method Notes

Ingredients

For the Chicken Katsu (Cutlet)

2 large boneless, skinless chicken breasts (about 1 lb / 450g)
½ teaspoon salt
¼ teaspoon black pepper
½ cup all-purpose flour
2 large eggs beaten
1½ cups panko breadcrumbs
½ cup vegetable oil for shallow frying (or cooking spray for air fryer)

For the Japanese Curry Sauce

1 tablespoon vegetable oil
1 medium onion thinly sliced
2 medium potatoes peeled and cut into 1-inch cubes
2 medium carrots peeled and cut into 1-inch chunks
2 cloves garlic minced
1 teaspoon grated fresh ginger
3 cups chicken stock
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons curry powder
½ teaspoon garam masala
3 tablespoons all-purpose flour
2 tablespoons butter
Salt to taste

For Serving

4 cups cooked steamed rice short-grain Japanese rice is best
1 tablespoon toasted sesame seeds for sprinkling
Sliced green onions or pickled red ginger optional

Method

Pound chicken breasts to an even ½-inch thickness. Season with salt and pepper. Dredge in flour, dip in beaten egg, press firmly into panko. For extra-thick crust, repeat egg-and-panko once more.
Heat vegetable oil to 350°F/175°C in a large skillet. Fry cutlets 4–5 minutes per side until deep golden and 165°F/74°C inside. Drain on a wire rack. Slice into ½-inch strips.
Heat 1 tablespoon oil in a large pot; cook onion 4–5 minutes until softened and lightly golden. Stir in garlic and ginger; cook 1 minute.
Add potatoes, carrots, curry powder, and garam masala; stir to coat 1 minute. Add chicken stock, honey, soy sauce. Boil, then simmer partially covered 15–18 minutes until vegetables are fork-tender.
Melt butter in a small pan; whisk in flour; cook 1–2 minutes. Whisk in a cup of hot curry liquid, then stir back into the pot. Simmer 3–5 minutes until glossy and thick. Adjust salt.
Spoon rice into bowls, arrange sliced katsu over rice, ladle curry sauce alongside. Sprinkle sesame seeds; serve immediately.

Notes

Double-bread the panko for an extra-thick crust; drain cutlets on a wire rack to stay crisp; sauce freezes up to 3 months; air fryer option: 400°F/200°C for 12–14 min.