Chicken Katsu with a rich curry sauce is one of those dishes that I find absolutely irresistible. There’s something magical about the combination of a perfectly crispy, panko-crusted chicken cutlet and a savory, slightly sweet curry sauce. It has become a modern favorite for a reason!
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I’ve made this dish countless times, and the key is getting that chicken perfectly golden and crunchy. The panko breadcrumbs make all the difference, creating a light yet substantial crust that holds up beautifully against the sauce. Making the curry from scratch is also incredibly rewarding and easier than you might think.
This is my go-to recipe for a satisfying and impressive meal that comes together surprisingly quickly. It’s a guaranteed crowd-pleaser that brings a taste of Japan-inspired Australian comfort food right to your dinner table.
📝 Ingredients You’ll Need
- Chicken: 4 chicken breasts
- For the Curry Sauce: 1 large carrot, 1 onion, 2 tbsp plain flour, 2 tsp garam masala, 3 tsp curry powder, 2 cups chicken stock, 1 tsp honey, 2 tbsp sunflower oil
- For the Breading: ⅔ cup plain flour, 2 eggs (beaten), 2 cups panko breadcrumbs
- For Garnish: 1 teaspoon sesame seeds, shiso or rocket leaves
👨🍳 Step-by-Step Instructions
- I always start with the curry sauce. I heat the sunflower oil in a saucepan and sauté the sliced carrot and onion for about 4 minutes until they begin to soften.
- Next, I stir in the curry powder, garam masala, and flour, cooking for another minute to toast the spices. Then, I gradually whisk in the chicken stock and honey, bringing it to a simmer. I let it cook for about 15 minutes until the sauce has thickened nicely.
- While the sauce is simmering, I prepare the chicken. I place each chicken breast between two sheets of plastic wrap and use a rolling pin to pound them to an even thickness. This ensures they cook evenly.
- I set up a breading station with three shallow dishes: one with flour, one with the beaten eggs, and one with the panko breadcrumbs. I coat each chicken piece first in flour, then dip it in the egg, and finally press it firmly into the panko until it’s fully coated.
- In a large frying pan, I heat about ⅔ inch of oil. I carefully fry the chicken for about 5 minutes on each side, until it’s golden brown, crispy, and cooked through. Exploring different cooking styles, like making fusion recipes like croissant pizza, always brings fun to the kitchen.
🍽️ Serving Suggestions
Once the chicken is cooked, I transfer it to a wire rack to drain any excess oil, which helps keep it crispy. I then slice the chicken katsu into strips and serve it alongside a generous portion of steamed rice.
I love to ladle the warm curry sauce right over the chicken and rice. A sprinkle of sesame seeds and some fresh shiso or rocket leaves on the side adds a nice finishing touch. It’s a complete, satisfying meal that’s both comforting and packed with flavor.
This dish is a testament to how different culinary elements can come together, much like how a guide on using AI for social media combines technology with creative strategy.
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