How To Make Japanese Chicken Curry Katsu

Ingredients:

For the Chicken Katsu:

• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil, for frying

For the Japanese Curry Sauce:

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 carrots, peeled and diced
• 2 potatoes, peeled and diced
• 3 cloves garlic, minced
• 2 tablespoons curry powder
• 1 tablespoon garam masala (optional, for extra flavor)
• 4 cups chicken or vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey or sugar (optional, for sweetness)
• Salt and black pepper, to taste

For Serving:

• Cooked Japanese short-grain rice
• Tonkatsu sauce or Bulldog sauce (optional, for extra flavor)

Instructions:

1. Prepare the Chicken:
   • Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness. Season both sides with salt and black pepper.
2. Coat the Chicken:
   • Set up a breading station with three shallow bowls. Place the flour in one bowl, beaten eggs in another, and panko breadcrumbs in the third.
   • Dredge each chicken breast in the flour, shaking off any excess. Dip into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the panko breadcrumbs, pressing gently to adhere.
3. Fry the Chicken:
   • In a large skillet or deep fryer, heat vegetable oil over medium-high heat to 350°F (180°C).
   • Carefully add the breaded chicken breasts to the hot oil, working in batches if necessary to avoid overcrowding the pan.
   • Fry the chicken for 4-5 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
4. Make the Japanese Curry Sauce:
   • In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
   • Stir in the minced garlic, curry powder, and garam masala (if using), and cook for another 1-2 minutes, until fragrant.
   • Add the diced carrots and potatoes to the pot, stirring to coat with the spices.
   • Pour in the chicken or vegetable broth, soy sauce, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 20-25 minutes, or until the vegetables are tender and the curry sauce has thickened.
   • Taste the curry sauce and adjust the seasoning with salt, black pepper, and honey or sugar if desired.
5. Serve:
   • To serve, slice the chicken katsu into strips or leave whole. Place a portion of cooked Japanese short-grain rice on each plate.
   • Ladle the Japanese curry sauce over the rice and arrange the chicken katsu on top.
   • Drizzle with tonkatsu sauce or Bulldog sauce if using, and serve immediately.

Tips:

• Japanese curry powder is available in mild, medium, and hot varieties. Choose according to your preference for spiciness.
• If you prefer a smoother curry sauce, you can blend the mixture with an immersion blender or transfer it to a blender before adding the chicken back in.
• Feel free to add additional vegetables such as peas or bell peppers to the curry sauce for extra flavor and nutrition.
• Serve the Japanese Chicken Curry Katsu with a side of pickled vegetables or a simple salad for a balanced meal. Enjoy the comforting and delicious flavors of this Japanese classic!