Print

Crispy Japanese Katsu Curry Recipe Easy Homemade Panko Cutlet

Japanese katsu curry - featured image
Print Recipe

A quick and easy recipe for crispy Japanese chicken katsu served with a rich, mildly spiced curry sauce. Perfect for cozy dinners and crowd-pleasing meals.

Ingredients

  • Chicken breasts, boneless and skinless (thinly pounded for even cooking)
  • All-purpose flour (for dredging)
  • Large eggs, beaten
  • Panko breadcrumbs (Japanese brand preferred)
  • Salt and freshly ground black pepper (to taste)
  • Vegetable oil or canola oil (for frying)
  • Onion, finely chopped
  • Carrot, diced
  • Garlic cloves, minced
  • Apple, grated
  • Store-bought Japanese curry roux blocks (e.g., Golden Curry or Vermont curry)
  • Chicken broth
  • Soy sauce (a splash)
  • Honey or brown sugar (a teaspoon)
  • Butter
  • Steamed Japanese short-grain rice
  • Optional: pickled ginger or fukujinzuke (Japanese pickles)

Instructions

  1. Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound each piece to about ½ inch (1.2 cm) thickness.
  2. Set up three shallow bowls with flour (seasoned with salt and pepper), beaten eggs, and panko breadcrumbs separately.
  3. Dredge each chicken breast in the flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with panko breadcrumbs. For extra crispiness, double dip in egg and panko once more.
  4. Heat about ¼ inch (6 mm) of vegetable oil in a large skillet over medium-high heat (around 350°F / 175°C). Fry the breaded cutlets for 3-4 minutes per side until golden brown and cooked through. Drain on a wire rack or paper towels.
  5. In a medium saucepan, melt butter over medium heat. Add chopped onions and carrots and cook until softened, about 5-7 minutes. Stir in minced garlic and grated apple and cook for 2 more minutes.
  6. Add chicken broth and bring to a gentle simmer. Break curry roux blocks into pieces and stir until dissolved and sauce thickens. Add soy sauce and honey or brown sugar. Simmer for 10-15 minutes, stirring occasionally.
  7. Slice the crispy cutlets into strips. Serve over steamed Japanese rice and ladle curry sauce generously on top. Add pickled ginger or fukujinzuke on the side if desired.

Notes

Use a wire rack to drain fried cutlets to keep them crispy. Double breading the cutlets adds extra crunch. Maintain oil temperature around 350°F to avoid greasy or burnt crust. Serve immediately for best crispiness. For gluten-free, substitute flour and panko with gluten-free alternatives. Reheat cutlets in oven or toaster oven to restore crispiness; avoid microwaving.

Nutrition

Keywords: Japanese katsu curry, chicken katsu, panko cutlet, Japanese curry sauce, crispy chicken, easy dinner, comfort food

Find it online: https://prismtaste.com/crispy-japanese-katsu-curry-recipe-easy-homemade-panko-cutlet/