How to make Japanese Curry & Chicken Katsu Recipe | Quick & Easy Comfort Food!

panko breadcrumbs

🥗Healthier: ground oats

💰Cheaper: regular breadcrumbs

Ground oats provide a similar texture with fewer calories.

Japanese curry roux

🥗Healthier: homemade curry spice blend

💰Cheaper: generic curry powder

Homemade blends can be lower in sodium and tailored to taste.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: pork cutlets

Thighs are often juicier and cheaper than breasts.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: sunflower oil

Canola oil has a neutral flavor and is often cheaper.

Chop 3 carrots into small pieces.

Quarter 4 potatoes and place them in a bowl of water to prevent browning.

Chop 5 oz of yellow onion into small pieces.

In a pot over medium heat, add 2 tbsp of cooking oil.

Add the chopped carrots and potatoes to the pot and mix them together.

Add the chopped onions to the pot and stir until well combined.

Pour in 3 cups of water and add 4 cubes of golden curry, stirring to combine.

Continue to stir throughout the cooking process to ensure the curry cubes dissolve completely.

Thinly slice chicken breast and pound it to make it even thinner for quicker cooking.

Season both sides of the pounded chicken breast with garlic powder, onion powder, and salt.

In a tray, mix flour with the same seasonings used on the chicken.

Crack some eggs into a bowl and mix them.

Coat the chicken breast in the flour mixture, then dip it into the egg mix, ensuring it's fully covered.

Coat the chicken in panko breadcrumbs, shaking off any excess.

Heat a pan over medium-low heat and add the breaded chicken breast.

Cook the chicken until golden and crispy, checking with a thermometer to ensure it reaches 165°F.

Place the cooked chicken katsu on a rack to keep it crispy and let it rest for at least 5 minutes before cutting into bite-sized pieces.

Plate the chicken katsu with Japanese curry and rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens