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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
1 Stdtotal
4servings
890kcal
JapaneseCuisine
Chicken Katsu Curry: Panko Chicken with Curry Sauce
Laura Chen
4
25 Minuten
35 Minuten
890
Japanese
Main course
In chicken katsu curry, a panko-crusted chicken cutlet sits next to rice and a mild, thick curry sauce with potatoes and carrots. It is everyday Japanese home cooking. You make the sauce and rice first and fry the chicken last, so the crust is still crisp when it reaches the table.
Ingredients
For the curry sauce:
- 1 onion
- 2 garlic cloves
- 2 carrots (about 200 g)
- 3 all-purpose potatoes, such as Yukon Gold (about 400 g)
- 30 g butter
- 3 tbsp flour
- 2 tbsp curry powder
- 600 ml (2 1/2 cups) chicken stock
- 100 ml (scant 1/2 cup) 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 (1 cup) vegetable oil for frying
For the rice:
- 300 g short-grain rice (such as sushi rice) or basmati rice
Instructions
- Rinse the rice in a sieve until the water runs clear, then cook it according to the package directions, 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 cook the onion for 5 minutes until translucent. Add the garlic, carrots and potatoes and fry for 2 minutes.
- Sprinkle over 3 tbsp flour and the curry powder and stir for 1 minute until fragrant. Pour in the stock a little at a time, stirring so no lumps form. Add the apple juice, soy sauce, sugar and vinegar.
- Cover and simmer the sauce gently 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.
- Place 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.
- Dredge each cutlet in flour first and tap off the excess. Dip it in the egg, then press it firmly into the panko on both sides.
- Heat the oil in a large frying pan to 170 °C (340 °F). At that point, fine bubbles rise from a wooden chopstick dipped into the oil. Fry the cutlets in two batches for 3 to 4 minutes per side, until golden and 74 °C (165 °F) inside.
- Drain the cutlets on a wire rack for 2 minutes and cut them into 2 cm strips. Arrange the rice, katsu and curry sauce side by side on the plates.
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More recipes: Japanese recipes · Curry recipes · All Asian recipes