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Chicken Katsu (チキンカツ) – Breaded Chicken Cutlet with Curry
More recipes: Japanese recipes · Curry recipes · All Asian recipes
Chicken Katsu (チキンカツ) – Breaded Chicken Cutlet with Curry
Laura Chen
4
25 minutes
35 minutes
890
Japanese
Main course
In chicken katsu curry, a panko-breaded chicken cutlet sits next to rice and a mild, thick curry sauce with potatoes and carrots. The dish is part of everyday Japanese cooking. You cook the sauce and rice first and fry the meat last, so the crust arrives at the table crisp.
Ingredients
For the curry sauce:
- 1 onion
- 2 garlic cloves
- 2 carrots (about 200 g)
- 3 mostly waxy potatoes (about 400 g)
- 30 g butter
- 3 tbsp flour
- 2 tbsp curry powder
- 600 ml chicken broth
- 100 ml apple juice
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 tsp vinegar
For the katsu:
- 4 chicken cutlets (about 600 g)
- 1 tsp salt
- 1/2 tsp black pepper
- 50 g flour
- 2 eggs
- 100 g panko (coarse Japanese breadcrumbs)
- 250 ml vegetable oil for frying
For the rice:
- 300 g short-grain rice (e.g. sushi rice) or basmati rice
Instructions
- Rinse the rice in a sieve until the water runs clear and cook it according to the package directions, in about 15 minutes.
- Finely dice the onion and chop the garlic. Peel the carrots and potatoes, cut the carrots into 1 cm slices and the potatoes into 2 cm cubes.
- Melt the butter in a pot over medium heat and sweat the onion for 5 minutes, until translucent. Add the garlic, carrots and potatoes and fry for 2 minutes.
- Sprinkle 3 tbsp flour and the curry powder over and stir for 1 minute, until fragrant. Add the broth a little at a time, stirring, so no lumps form. Add the apple juice, soy sauce, sugar and vinegar.
- Let the sauce simmer gently with the lid on for 20 minutes, until the potatoes are soft and the sauce is thick. If it gets too thick, stir in a splash of water. Season with salt.
- Lay the cutlets between sheets of plastic wrap and pound them to 1 cm thick. Season with salt and pepper. Set out three shallow plates with flour, beaten eggs and panko.
- Turn each cutlet first in the flour and shake off the excess. Pull it through the egg and finally press it firmly into the panko on both sides.
- Heat the oil in a large pan to 170 °C (338 °F). Fine bubbles rise around a wooden stick dipped in at that point. Fry the cutlets in two batches for 3 to 4 minutes per side, until golden brown and 74 °C (165 °F) inside.
- Let the cutlets drain for 2 minutes on a rack and cut them into 2 cm wide strips. Arrange rice, katsu and curry sauce side by side on the plates.
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More recipes: Japanese recipes · Curry recipes · All Asian recipes