Crispy Chicken Katsu Curry
700kcal
Ingredients
For the Chicken
- 2 pieces Boneless, skinless chicken breasts Double the recipe for a family feast!
- to taste Salt Essential for bringing out the chicken's flavor.
- to taste Pepper Essential for bringing out the chicken's flavor.
- 1 cup All-purpose flour Helps the egg and breadcrumbs stick for that perfect crunch.
- 1 large Large egg Vital ingredient for egg wash to bind the breadcrumbs.
- 1 cup Panko breadcrumbs Gives the chicken that crunchy texture that makes it 'katsu'.
- for frying Vegetable oil Can be replaced with canola or peanut oil if preferred.
For the Curry Sauce
- 1 tablespoon Vegetable oil Extra oil for sautéing aromatics.
- 1 medium Onion Finely chopped for a sweet base flavor.
- 3 cloves Garlic Freshly minced for aromatic boost.
- 1 tablespoon Ginger Grated for warm, zesty notes.
- 1 cup Carrots Add natural sweetness and color.
- 2 cups Chicken broth Provides a rich, savory foundation.
- 2 tablespoons Curry powder The star of the dish.
- 1 tablespoon Soy sauce A splash for depth; use low-sodium if desired.
- 1 tablespoon Honey Optional for sweetness; omit if desired.
- 2 tablespoons Cornstarch For thickening the sauce.
To Serve
- 2 cups Cooked rice A must-have to soak up the curry sauce.
- 1 bunch Chopped green onions For freshness and color.
- 1 tablespoon Sesame seeds For garnish.
Method
Instructions
- Pound Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
- Season Chicken: Generously season both sides of the chicken breasts with salt and pepper.
- Dredge Chicken: Set up a breading station with flour, beaten egg, and panko breadcrumbs. Dredge chicken in flour, dip in egg, then coat with panko.
- Fry Chicken: In a large skillet, heat vegetable oil over medium-high heat. Cook the breaded chicken for 4–5 minutes per side until golden brown.
- Sauté Aromatics: Add a tablespoon of vegetable oil to the skillet. Sauté chopped onion for about 5 minutes, then add garlic and ginger.
- Add Vegetables: Stir in sliced carrots and cook for about 3–4 minutes.
- Add Broth and Seasonings: Pour in chicken broth, curry powder, soy sauce, and honey. Simmer for about 10 minutes.
- Thicken Sauce: Stir in cornstarch mixture and cook for an additional 2–3 minutes until thickened.
- Slice Chicken: Once fried, slice the crispy chicken katsu into strips.
- Plate the Dish: Serve rice topped with curry sauce and sliced chicken.
- Garnish: Sprinkle with chopped green onions and sesame seeds.
Nutrition
Serving1plateCalories700kcalCarbohydrates80gProtein30gFat25gSaturated Fat5gPolyunsaturated Fat3gMonounsaturated Fat12gCholesterol100mgSodium900mgPotassium800mgFiber5gSugar6gVitamin A1200IUVitamin C15mgCalcium100mgIron2mg
Notes
To reheat, place chicken in a preheated oven at 375°F for about 15-20 minutes and warm the sauce gently on the stovetop.