Crispy Chicken Katsu Curry Recipe
shared by Nibblore Kitchen
Crunchy panko-coated chicken, fluffy rice, and a mild Japanese-style curry make this a deeply comforting dinner. Grated apple adds gentle sweetness to the savory sauce, while finishing the cutlets separately keeps their crust crisp. Prepare the curry while the rice cooks, then fry the chicken just before serving. • An instant-read thermometer is the easiest way to maintain the frying oil near 175°C; oil that is too cool produces greasy katsu, while overheated oil browns the panko before the chicken cooks. • Pounding the chicken to an even thickness is essential for uniform cooking and prevents thin edges from drying out. • For extra texture, rub the panko lightly between your fingers before breading to create a mix of fine crumbs and larger flakes. • Use boneless skinless chicken thighs in place of breasts; pound them evenly and fry until they reach at least 74°C. • Replace the chicken stock with an equal quantity of vegetable stock for a lighter-tasting curry sauce. • If Japanese short-grain rice is unavailable, use sushi rice or another medium-grain white rice and cook according to its package directions. • For a less sweet sauce, omit the honey and replace the grated apple with 60 g finely grated pear. Refrigerate the curry, rice, and chicken separately in airtight containers for up to 3 days. Freeze the cooled curry for up to 2 months; freezing the cooked rice and cutlets is not recommended for best texture. Reheat curry and rice until steaming hot, adding a little water as needed, and reheat cutlets on a wire rack in a 200°C oven or air fryer for 6 to 9 minutes, until crisp and heated through.
- Total time
- 65 min
- Servings
- 4
- Difficulty
- Intermediate
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Save to my cookbook — freeIngredients
- 300 gJapanese short-grain rice
- 420 mlwater, for cooking the rice
- 2 tbspneutral cooking oil, divided
- 1yellow onion, thinly sliced
- 1carrot, peeled and cut into 1 cm pieces
- 2 clovegarlic, finely grated
- 2 tspginger, finely grated
- 2 tbspunsalted butter
- 2 tbspall-purpose flour
- 1 ½ tbspmild curry powder
- 600 mllow-sodium chicken stock
- ½sweet apple, peeled and finely grated
- 1 tbsptomato paste
- 1 tsphoney
- ¾ tspfine salt, plus more for seasoning
- 4boneless skinless chicken breasts, about 150 g each
- ½ tspground black pepper
- 60 gall-purpose flour, for breading
- 2large eggs
- 1 tbspwater, for the egg coating
- 120 gpanko breadcrumbs
- 500 mlneutral frying oil, or enough for a 1.5 cm depth
- 2scallions, thinly sliced for serving
Instructions
- 1Rinse the rice in a sieve under cool water until the runoff is nearly clear. Combine it with 420 ml water in a medium saucepan, cover, and bring to a boil over medium-high heat. Reduce the heat to low and cook, covered, for 12 minutes. Remove from the heat and let the rice stand, still covered, for 10 minutes before fluffing.
- 2Meanwhile, heat 1 tablespoon neutral cooking oil in a 3-liter saucepan over medium heat. Add the onion and carrot and cook for 8 to 10 minutes, stirring frequently, until the onion is golden at the edges and the carrot begins to soften. Add the garlic and ginger and cook for 30 seconds.
- 3Add the butter to the vegetables. Once melted, stir in 2 tablespoons flour and the curry powder; cook for 1 minute, stirring constantly. Gradually pour in the chicken stock while whisking to prevent lumps. Stir in the grated apple, tomato paste, honey, and 3/4 teaspoon salt.
- 4Bring the curry to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 15 to 18 minutes, stirring occasionally, until the carrot is tender and the sauce coats the back of a spoon. Blend with an immersion blender until smooth, or carefully blend in batches in a countertop blender. Return the sauce to low heat; add a splash of water if it is thicker than pourable gravy, then taste and adjust the salt.
- 5While the curry simmers, place each chicken breast between two sheets of parchment paper and pound it to an even 1.5 cm thickness. Pat dry, then season both sides with salt and black pepper.
- 6Arrange three shallow dishes: place 60 g flour in the first, whisk the eggs with 1 tablespoon water in the second, and spread the panko in the third. Coat each chicken breast in flour and shake off the excess, dip it completely in egg, then press it firmly into the panko. Set the breaded chicken on a wire rack for 5 minutes so the coating adheres.
- 7Pour the frying oil into a large, heavy skillet to a depth of about 1.5 cm and heat over medium-high heat to 175°C. Fry the chicken in two batches without crowding the pan, adjusting the heat to keep the oil between 170°C and 180°C. Cook for 3 to 4 minutes per side, until deeply golden and the thickest part reaches 74°C.
- 8Transfer the fried cutlets to a clean wire rack set over a baking sheet and rest for 3 minutes. If needed, keep the first batch warm in a 120°C oven while frying the remaining chicken. Do not cover the cutlets, or the crust will soften.
- 9Divide the rice among four shallow bowls and spoon the hot curry beside it. Slice each cutlet crosswise into 2 cm strips, arrange over the rice without submerging the crust in sauce, and finish with sliced scallions.