Description
Japanese comfort dish Chicken Katsu with Homemade Curry Sauce delivers crispy, golden-brown chicken nestled in a rich, hearty sauce. Comfort and flavor combine perfectly, promising a delightful meal that you’ll savor with each satisfying bite.
Ingredients
Scale
- 4 boneless chicken breasts
- 2 onions (finely chopped)
- 2 carrots (peeled and chopped)
- 3 cups (710 ml) chicken broth
- 1 cup (120 g) all-purpose flour
- 2 large eggs (beaten)
- 2 cups panko breadcrumbs
- Salt and pepper (to taste)
- 2 tbsps (30 ml) vegetable oil
- 2 cloves garlic (minced)
- 1 tbsp grated ginger
- 2 tbsps curry powder
- 3 tbsps (23 g) all-purpose flour
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 cup (240 ml) vegetable oil (for frying)
- Steamed rice
- Sliced green onions (for garnish)
Instructions
- Seasoning Preparation: Uniformly coat chicken with salt and black pepper on both surfaces for a flavor-packed foundation.
- Breading Process: Systematically dredge chicken through flour, submerge in whisked eggs, then completely encase with panko breadcrumbs, pressing gently to secure crispy exterior.
- Frying Technique: Heat vegetable oil in heavy skillet to medium-high temperature, ensuring oil shimmers before introducing breaded chicken, cooking 4-6 minutes per side until achieving rich golden-brown color and internal temperature of 165°F.
- Chicken Resting: Transfer fried katsu to wire rack, allowing excess oil to drain while maintaining optimal crispiness.
- Curry Base Development: Sauté onions and carrots in oil until softened, incorporating garlic and ginger to release aromatic essence, creating foundational flavor profile.
- Sauce Construction: Introduce curry powder and flour to vegetable mixture, forming roux, then gradually integrate chicken broth while whisking to prevent lumps, developing smooth, velvety sauce consistency.
- Flavor Enhancement: Simmer curry sauce 12-15 minutes, incorporating soy sauce and honey, adjusting seasonings to achieve balanced taste.
- Plating Presentation: Slice crispy chicken diagonally, position atop steamed white rice, generously cascade warm curry sauce, and garnish with delicate green onion ribbons for vibrant visual appeal.
Notes
- Manage Oil Temperature: Keep oil at steady 350-375°F for perfectly crispy, golden-brown katsu without burning or undercooking.
- Breading Technique Matters: Press panko breadcrumbs firmly onto chicken to create a thick, crunchy coating that locks in moisture and prevents separation during frying.
- Rest Chicken After Breading: Let breaded chicken sit for 10-15 minutes before frying to help breading adhere better and create a more consistent, crisp exterior.
- Balance Curry Sauce Flavors: Taste and adjust curry sauce gradually, adding small amounts of soy sauce or honey to achieve perfect sweet-savory balance without overwhelming the delicate chicken.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 5
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 120 mg