Japanese Chicken Katsu Curry
About this recipe
Japanese Chicken Katsu Curry is a delicious and comforting dish that combines crispy fried chicken cutlets with a rich, flavorful curry sauce. This version focuses on making the curry sauce the star of the show, served alongside tender jasmine rice and perfectly cooked chicken.
Chef Jack Ovens simplifies the process, making it accessible for home cooks without sacrificing flavor. With a few key techniques and ingredients, you can whip up this Japanese classic in just 40 minutes.
Ingredient notes
- Use large chicken breasts, butterflied and halved, for the best results.
- Panko breadcrumbs are recommended for a lighter, crispier coating on the chicken.
- For the curry sauce, you can adjust the amount of red chili powder to increase the spice level according to your taste.
Tips from Chef Jack Ovens’s video
- Butterflying the chicken breasts helps them cook evenly and makes them easier to flatten for frying.
- Whisk the eggs with the flour to create a smooth batter that will help the breadcrumbs adhere to the chicken.
- Make sure the oil is at the correct temperature (170°C or 340°F) before frying to achieve a golden, crispy crust.
Good to know
- How long does it take to make this dish?
- The total time to make Japanese Chicken Katsu Curry is 40 minutes.
- Can I use pork instead of chicken?
- Yes, katsu can be made with either pork or chicken, so feel free to substitute.
- What type of rice is used in this recipe?
- Jasmine rice is used, and it should be washed before cooking.
- How do I know when the chicken is done frying?
- Fry the chicken for 3 minutes on each side until golden and crisp.
No life story here — the video and the recipe are the whole point. All credit to Chef Jack Ovens: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Place a large saucepan over high heat. Add the washed jasmine rice and cold water, and bring to a boil. Reduce heat to low, cover, and cook for 12 minutes. Remove from heat and leave the lid on for 4 minutes. Fluff the rice with a fork.
- 2
To make the curry sauce, add vegetable oil to a pan over medium-high heat. Add the diced onions and sliced carrots, and sauté for about 10 minutes until soft, stirring regularly.
- 3
Add the sliced garlic and ginger to the pan, and continue to sauté for another 5 minutes until everything is soft.
- 4
Stir in the curry powder and red chilli powder, and cook for 2 minutes to infuse the flavors.
- 5
Add the plain flour, soy sauce, and rice vinegar, and cook while whisking for 2 minutes until thickened.
- 6
Pour in the chicken stock, bring to a boil, then reduce heat to medium-low. Cook for about 6 minutes until reduced by a third. Stir in the honey and mix well. Remove from heat and blend until smooth, if desired.
- 7
In a bowl, whisk together the eggs, onion powder, garlic powder, salt, pepper, and plain flour to create a batter.
- 8
Flatten the chicken breasts with a mallet or rolling pin. Dip each piece into the batter, then coat with panko bread crumbs.
- 9
Heat oil in a deep pan to 170°C (340°F). Fry the chicken for 3 minutes on each side until golden and crisp. Remove and let drain on a wire rack.
- 10
Slice the chicken into thick strips and serve next to the rice. Pour the curry sauce over the chicken and rice.
Heads up — we had to guess a little:
- The quantity for 'to fry' oil is inferred based on typical frying practices.
Credit where it’s due: this recipe was transcribed from Chef Jack Ovens’s original video on YouTube. Follow them there — it’s their dish.
Are you Chef Jack Ovens? Claim this page or ask us to take it down. Your call, always.
