Description
Crispy Chicken Katsu Curry is a delightful Japanese dish that transforms your dinner with its crispy texture and flavorful curry sauce.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Vegetable oil for frying
- 1 tablespoon vegetable oil (for curry)
- 1 medium onion, diced
- 2 carrots, sliced
- 2 cups chicken broth
- 1 tablespoon curry powder
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
- Chopped green onions for garnish
Instructions
- Begin by preparing the chicken. Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch. Season both sides with salt, pepper, garlic powder, and onion powder.
- Set up a breading station: Place the flour in one shallow dish, beat the eggs in a second dish, and place the panko breadcrumbs in a third dish. Dredge each chicken breast first in flour, then dip in the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
- In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. Once hot, carefully add the breaded chicken breasts and fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and drain on paper towels.
- In another pot, heat 1 tablespoon of vegetable oil over medium heat. Add the diced onion and sliced carrots, and sauté until the onion is translucent, about 5 minutes.
- Pour in the chicken broth, curry powder, soy sauce, and honey. Bring to a simmer and cook for about 10 minutes. If you prefer a thicker curry, stir in the cornstarch mixture and cook for an additional 2-3 minutes until thickened.
- Slice the fried chicken katsu into strips. Serve the cooked rice on plates, top with the sliced chicken, and generously ladle the curry sauce over the top. Garnish with chopped green onions.
Notes
- For a vegetarian option, substitute the chicken with eggplant or tofu, following the same breading and frying method.
- Add additional vegetables like bell peppers or peas to the curry for extra flavor and nutrition.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying and Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg