Japanese Chicken Katsu Curry | (EASY)

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber, while regular breadcrumbs are often less expensive.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: pork cutlet

Chicken thighs are juicier, while pork cutlet can be a cost-effective alternative.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: curry paste

Homemade blends can reduce additives, while curry paste is often cheaper.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor, while canola oil is budget-friendly.

Cut the chicken breasts in half using the butterfly technique and slice into even fillets.

Prepare the batter by whisking together 2 eggs and 1 teaspoon each of onion and garlic powder, and 2 tablespoons of plain white flour until smooth.

Slice 2 small to medium onions thinly and peel and slice 2 carrots on a slight angle.

Peel and thinly slice 3 cloves of garlic and 5g of ginger, then dice them.

For the rice, add 1 cup of washed jasmine rice and 1 and 1/4 cups of cold water to a saucepan, add a pinch of salt, and bring to a boil. Reduce heat to low, cover, and cook for 12 minutes.

In a large pot over medium-high heat, add 1 and 1/2 tablespoons of vegetable oil and sauté the onions and carrots for about 5 minutes.

Add the garlic and ginger to the pot, season with salt, and continue cooking for another 5 minutes.

Stir in 2 tablespoons of curry powder and 1/2 teaspoon of red chili powder, cooking for 2 minutes to infuse the flavors.

Add 2 tablespoons of soy sauce, 1 teaspoon of rice vinegar, and 2 tablespoons of plain all-purpose flour, cooking for 2 minutes to eliminate the flour taste.

Pour in 500ml of chicken stock, bring to a boil, then reduce heat and simmer for 6 to 8 minutes until thickened.

After the rice has cooked for 12 minutes, turn off the heat and let it sit covered for an additional 4 minutes before fluffing with a fork.

Stir in 1 tablespoon of honey into the curry sauce, mix well, and optionally blend for a smoother texture.

Coat the chicken fillets in the egg and flour batter, then transfer to the panko breadcrumbs, ensuring they are well coated.

Heat oil in a large high-rimmed pot to 170°C (340°F) and fry the chicken for 6 minutes, turning halfway until golden brown.

Drain the fried chicken on a wire rack and season with salt.

Slice the chicken about an inch thick, if desired, and serve over rice with curry sauce poured around it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens