Chicken Katsu Curry

Let's Cook

1. 1Prepare the ingredients

   5 min

   Start by gathering all your ingredients: 1.5 lb chicken thighs, 1 cup panko breadcrumbs, 1 piece egg, 3 pieces Japanese curry roux, 2 cups water, 2 pieces carrots, and 2 pieces potatoes. Wash the carrots and potatoes thoroughly under cold water to remove any dirt. Peel the carrots and slice them into thin rounds, and peel and cube the potatoes into bite-sized pieces. This will ensure even cooking and a pleasant texture in your curry. Lastly, prepare the cooked rice according to package instructions so it's ready to serve. Having everything prepped will make the cooking process smoother and more enjoyable.

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   A sharp knife makes prep faster and safer.

2. 2Bread the chicken

   10 min

   Heat 0.5 cup oil in a large (12-inch) skillet over medium heat. While the oil heats up, prepare the chicken. Pat the chicken thighs dry with a paper towel — this helps them get a golden sear instead of steaming. Dredge each thigh in flour, making sure to coat it evenly. Then dip the floured chicken into the beaten egg, allowing any excess to drip off, and finally coat with panko breadcrumbs. Press the breadcrumbs onto the chicken to adhere them well. This triple-layering technique creates a satisfying crunch once cooked, ensuring your chicken katsu is deliciously crispy.

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   Use one hand for wet ingredients and another for dry to keep things tidy.

3. 3Fry the chicken

   15 min

   Carefully place the breaded chicken thighs into the hot oil. Fry for about 5 to 7 minutes on one side, or until it turns golden brown and crispy. Use tongs to flip the chicken and fry the other side for another 5 to 7 minutes, ensuring that the internal temperature reaches 165°F for safe consumption. Once cooked through, remove the chicken from the skillet and set it aside on a paper towel-lined plate to absorb excess oil. This will help keep the chicken crispy while you prepare the curry.

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   Avoid crowding the pan; fry in batches if needed for even cooking.

4. 4Cook the vegetables

   15 min

   In the same skillet, without cleaning it, add the sliced carrots and cubed potatoes. Sauté for about 5 minutes, stirring occasionally, until they begin to soften slightly. The residual oil and flavorful bits from the fried chicken will enhance the taste of the vegetables. After 5 minutes, stir in 1 tbsp curry powder and cook for 30 seconds until fragrant. Pour in 2 cups water and bring the mixture to a boil. This will create a rich base for your curry. Once boiling, stir in the Japanese curry roux and reduce the heat to a gentle simmer. Cook until the vegetables are tender, which will take about 10 minutes.

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   Stir occasionally to prevent the vegetables from sticking to the skillet.

5. 5Slice the chicken

   5 min

   Once the vegetables are tender, remove the skillet from heat. Slice the fried chicken into strips for serving. This will allow the flavors of the curry sauce to penetrate the chicken, enhancing each bite. On each plate, serve a portion of the cooked rice as a base. Top with the sliced chicken and ladle the flavorful curry sauce and vegetables over the top. The combination of crispy chicken and savory curry will create a wonderful contrast of textures and flavors. Enjoy your homemade chicken katsu curry with your family or friends!

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   Garnish with green onions or sesame seeds for added flavor and color.