chicken katsu

Juicy, crispy fried chicken thighs sliced and served with homemade Japanese curry, this Chicken Katsu Curry Recipe is on the table in under an hour and incredibly delicious!

Chicken Katsu Curry Recipe

lbs. chicken thighs (boneless & skinless (8 thighs))

panko breadcrumbs

tbsp. flour

eggs (beaten)

cooking oil

salt

black pepper

Japanese curry roux

onion

potato

carrots (chopped)

water

chicken stock

mirin

Beat the chicken with a mallet until it's about 1/2" thick.

Heat the cooking oil in a cast iron skillet or dutch oven over medium-high heat.

Dredge the chicken thighs in the egg wash, then in the breadcrumb mixture.

Add to the pan and fry until golden brown and cooked through, about 4-5 minutes per side. If bread crumbs start to burn, turn the heat down to medium. Add additional oil between batches of chicken.

Remove from heat, let cool slightly and slice into strips.

Serve the chicken with steamed white rice and Japanese curry sauce (below).

Heat the oil in a large saucepan or dutch oven over medium heat. Add the onion and sauté until soft, about 3 minutes.

Add the potato, carrot, stock and water and bring to a boil.

Reduce heat and simmer for about 10 minutes, or until vegetables can be pierced with a fork.

Add the curry roux, mirin and salt and bring to a boil.

Simmer for 5-10 minutes, until sauce has thickened. Add additional salt to taste if desired.

Katsu Curry Sauce:

https://embed.mediavine.com/videos/xwikwktnphxuvwpdc5to

This recipe shows you how to assemble Japanese Katsu Curry. Rich and flavorful, this curry dish is the ultimate comfort dish! Please read the blog post to see how you can customize your own.

Katsu Curry

Japanese curry ((Read the post for choices))

short-grain rice

Furkujinzuke (red pickled daikon)

Make your choice of curry: Beef Curry, Chicken Curry, Instant Pot Curry, Pork Curry, Instant Pot Seafood Curry, Vegetarian Curry, and more on the blog post. If you have time, I recommend making the curry one day before you serve Katsu Curry. It&#039;s easier to reheat the curry (and the flavor is better the next day!) while you prepare Katsu.

Prepare Japanese Curry

Make your choice of katsu: Tonkatsu, Baked Tonkatsu, Chicken Katsu, Baked Chicken Katsu, Gluten-Free Baked Katsu, Fried Shrimp, Baked Ebi Katsu, Baked Fish Katsu, Menchi Katsu, and more on the blog post.

Prepare Katsu

Make steamed rice (I recommend Japanese short-grain rice for Japanese curry) using a rice cooker, a pot over the stovetop, or a pressure cooker (Instant Pot).

Make Steamed Rice

Serve steamed rice and Japanese curry in a plate/bowl. Place Katsu on the top. Garnish it with Fukujinzuke on the side.

How to Serve Katsu Curry

Japanese Chicken Katsu. A delicious, crispy, panko breaded chicken that pairs so well with steamed rice and vegetables or salad.  It tastes delicious with a homemade sauce. 

Easy Japanese Chicken Katsu (30-min. Recipe)

chicken breasts

eggs (whisked)

japanese panko breadcrumbs

avocado oil

cornstarch flour

tsp of pepper

Start by "butterflying" your chicken breast by vertically slicing one side of the chicken until you can open up the piece like a book or "butterfly".

Tenderize on a chopping board until it's half the thickness of the original breast (see picture below).

Next in a medium size bowl, mix together the flour, salt and pepper. In a second bowl, crack both eggs and scramble. In the 3rd bowl, pour your panko breadcrumbs. Line the bowls up in that same order and begin coating your chicken breast first with the flour, then eggs and then breadcrumbs until evenly coated. Repeat for remaining pieces and set aside.

In a medium size skillet, heat your avocado oil on medium heat. Tip: To test if the oil is hot, place the tip end of the chopstick into the oil and if the oil is bubbling around it, your oil is ready

Fry each piece of breaded chicken on each side for 3 minutes or until golden brown. Do not move the piece of chicken around you to allow for an even fry.

These chicken katsu tacos are easy to whip up in 30 minutes and are packed with flavor. You’ll love the crispy chicken paired with the tangy Tonkatsu sauce and crunchy cabbage slaw.

Chicken Katsu Tacos Recipe by Tasty

vegetable oil,

boneless, skinless chicken thighs

kosher salt,

panko bread crumbs

eggs,

all purpose flour

ketchup

sugar

worcestershire sauce

½ green cabbage, thinly sliced

mayonnaise

rice vinegar

flour tortillas

sesame seed

scallion, thinly sliced

cilantro leaf

Lime wedge

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Make the chicken: Fill a heavy-bottomed, high-sided skillet with about ½ inch (1 ¼ cm) of vegetable oil. Heat over medium heat until the oil reaches 350°F (180°C).

Place the chicken thighs on a cutting board and cover with plastic wrap. Pound the chicken with the flat side of a meat tenderizer until all of the thighs are between ¼ in (6 ml) and ⅓ inch (8 ml) thick.

On the cutting board, season the flattened chicken on both sides with the salt.

Add the panko, eggs, and flour to 3 separate shallow bowls.

Coat each piece of chicken in the flour, shaking off any excess, then in the egg, then in the panko. Gently press the panko into the chicken to ensure a thick, even coating.

Working in batches, carefully fry the chicken in the hot oil for about 2 minutes per side, until golden brown and cooked through. Set on paper towels to drain and immediately season lightly with salt.

Make the tonkatsu sauce: In a small bowl, mix together the ketchup, sugar, and Worcestershire sauce. Set aside.

Make the cabbage slaw: In a medium bowl, toss the cabbage, mayonnaise, vinegar, and salt until well coated. Season with additional salt if needed. Set aside.

Wrap the tortillas in a damp kitchen towel and microwave for 30 seconds.

Slice the chicken thighs into ⅓-inch (8 ml) thick pieces. Place about half of a thigh worth of meat onto a flour tortilla. Top with about ¼ cup (25 G) of cabbage slaw, a drizzle of tonkatsu sauce, sesame seeds, scallions, and cilantro. Repeat with remaining chicken to make 8 tacos total. Serve with lime wedges alongside.

https://vid.tasty.co/output/139564/landscape_480/1563488857

Make this Japanese-inspired dish of crunchy chicken and a rich, warmly spiced sauce. Our ultimate version is easy to make but packs plenty of flavour

Next level chicken katsu curry

milk

plain flour

eggs

panko breadcrumbs breadcrumbs

togarashi

soy sauce

sunflower oil

butter

carrot

garlic

ginger

tbsp mild curry powder

tbsp honey

tbsp red or brown miso paste

chicken stock cube

white cabbage

Cut each chicken breast in half lengthways, creating four fillets. Put each fillet between two sheets of baking parchment and beat with a rolling pin to even out the thickness.

Pour the milk into a bowl and season with a large pinch of salt, then add the chicken fillets. Cover and leave in the fridge for at least 20 mins or for up to 24 hrs (the longer you leave the chicken in the milk, the more succulent it will be).

When you&rsquo;re ready to coat the chicken, tip the flour, eggs and breadcrumbs into three separate bowls, then season the flour with the togarashi and stir the soy sauce into the eggs. Scoop one chicken fillet out of the milk and coat in the flour mix, then dip into the egg mix and coat in the breadcrumbs. Set on a plate and repeat with the rest of the chicken fillets. Can be prepared up to a day ahead and frozen for up to a month.

To make the curry sauce, heat the butter in a saucepan and sizzle the carrot&nbsp;and onion&nbsp;for 5 mins, then add the garlic and ginger and cook for a few mins more. Scatter over the curry powder and cook for 1 min, then stir in the honey, ketchup, miso paste and soy sauce to create a sticky paste. Cook for 1 min more, then pour in 700ml boiling water and crumble in the stock cube. Cover and simmer for 20 mins until the carrot&nbsp;is soft. Tip the sauce into a blender and blitz until completely smooth (alternatively, use a hand blender). Season to taste. Can be made up to three days ahead and chilled or frozen for up to three months.

To cook the katsu, heat a good layer of oil in a large frying pan, then add as many of the chicken fillets as you can fit and fry for 3-4 mins on each side until deep golden and crisp. Transfer to a tray and keep warm in a low oven while you cook the remaining fillets.

Mix the cabbage and seaweed and sprinkle over some sesame seeds, if using. Top the katsu with the curry sauce and serve with the rice and salad, if you like.

Chicken Katsu Ramen Bowl Recipe made keto/whole30/paleo! Air fried katsu chicken with keto ramen noodles are the best combo for ramen lovers!

Chicken Katsu Ramen Bowl (Keto/Paleo/Whole30)

0.5 lb thin cut chicken breasts (about ¼-inch thin)

tbsp plain unsweetened yogurt (dairy-free. See notes)

6-8 tbsp golden ground flaxseed meal

tsp coarse sea salt

garlic powder

onion powder

tbsp avocado oil

16.9 oz Kettle & Fire chicken bone broth

tbsp coconut aminos

tsp rice vinegar

zucchinis (spiralized)

baby greens

eggs (optional)

scallions

Slice

If your chicken breast is not thin cut, butterfly and cut it in half. Cover it with parchment and use a mallet to pound the chicken to equal thickness, ¼-inch thin pieces.

Marinate

In a shallow bowl, coat the yogurt all over the chicken. Cover and store it in the fridge for 10-15 minutes or up to 24 hours.

Preheat

In a separate shallow bowl, combine flaxseed meal, salt, garlic and onion powder. Preheat a large stainless steel or cast iron skillet over medium heat until it feels too hot to place your palm near the surface, about 2-3 inches away. Add the oil.

Coat

Shake off excess yogurt and dip the cutlet into the flaxseed meal bowl, pressing firmly to adhere to the chicken.

For the chicken katsu:

Cook

Pan fry about 2 minutes per side over medium heat or until golden brown and the chicken is cooked through. Use a spatula to help you flip the chicken. Be gentle or the coating might fall apart.

Pan-Fry:

Preheat the fryer at 400F (204C) for 5 minutes. Spray avocado oil into the basket. Place the cutlet in a single layer with some gap between. Spray the oil again over the cutlet. Air fryer at 400F (204C) for 8 minutes or until cooked through.

Prep

In the meantime, prepare the zoodles,  scallions, and jammy eggs, if using.

Cool

Transfer the chicken to a wire rack so the bottom doesn’t get soggy from the moisture.

Air-Fry

Broth

Before serving, heat up the bone broth in a medium size soup pot with coconut aminos and vinegar. Taste and adjust the seasoning.

Serve

To serve, divide the zoodles to two ramen bowls, pour the broth over. Slice the eggs in half, if using. Add a handful of baby greens to each bowl. Slice the chicken cutlets to 1-1.5 inch pieces. Add on top of the zoodles. Sprinkle with scallions. Serve immediately.

For the ramen broth:

An easy and authentic recipe for Chicken Katsu Curry which you can make at home from scratch. The chicken is coated with panko breadcrumbs for extra crunch, and the curry sauce contains a secret ingredient for the best flavour.

Chicken Katsu Curry

vegetable oil

brown onion, finely diced

garlic cloves, finely chopped

sea salt

Japanese curry powder

carrots,

potatoes,

500 ml (2 cups) chicken stock

Worcestershire sauce

dessert/sweet apple

(cornstarch)

chicken breast

pepper

plain flour (all-purpose flour)

Dijon mustard

Jasmine rice

Sauté the onions and garlic with a sprinkle of sea salt until they have softened.

Add the curry powder and cook for 1-2 minutes.

Add the carrots and potatoes and give everything a good mix.

Add the stock, soy sauce, Worcestershire sauce and sugar.

Peel the apple and coarsely grate it into the sauce.

Simmer gently for about 30 minutes, or until the vegetables are tender.

Bring the saucepan to a rapid boil and quickly stir in some of the cornflour slurry until the curry sauce has thickened to your liking. You may not need all of it, or you may need to make more. 

For the Katsu Curry sauce

In a second bowl, whisk together the egg, mustard, salt and pepper.

In a third bowl, add the panko breadcrumbs.

To crumb the chicken, first coat the chicken in the flour, then dip it into the egg mixture, and finally cover it in the breadcrumbs. Gently pat the breadcrumbs into the chicken to ensure that it is fully coated all over.

Heat the oil in a large saucepan, enough to shallow fry the chicken (about 1cm depth of oil).

Cook the chicken in the oil until lightly golden on each side.

For the Crumbed Chicken or Chicken Schnitzel (For step-by-step photos, please see my recipe for Chicken Schnitzel)

Serve the chicken alongside some steamed Jasmine rice and spoon some Katsu Curry sauce over the rice and chicken.

To Serve

Our children love Japanese curry too! I tried this tonight and it was so delicious. I added a lot of peas and carrots to the sauce - it was perfect!

YUM YUM YUM! Looks very tasty! And I want to make these asap.

Wow, beautiful recipe! I normally use the Japanese curry stock cubes but I was curious to try making it from scratch. What a difference! It tasted light and fresh - very delicious. I really love your recipes!

Delicious! I never thought of making katsu curry from scratch before and I’m so glad I did. This tasted better than any other katsu curry I’ve tried.

Amazing recipe! Definitely takes a bit more work than the Japanese stock cubes but the taste is way better! Definitely worth it. I also recommend using S&amp;B curry powder for the most authentic flavor.

Your favourite Japanese curry in burger form: this indulgent treat is a relaxed spin on traditional flavours, with a katsu curry mayonnaise to top the panko-coated chicken patty

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The most viewed chicken katsu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Easy Japanese Chicken Katsu (30-min...

Chicken Katsu Tacos Recipe by Tasty

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Chicken Katsu Ramen Bowl (Keto/Pale...

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The most viewed chicken katsu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine