Description
Crispy Chicken Katsu Curry is a delicious and flavorful dish featuring breaded and fried chicken served with a rich curry sauce and vegetables over rice.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 medium carrots, sliced
- 1 medium potato, diced
- 2 cups chicken broth
- 2 tablespoons curry powder
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Cooked white rice, for serving
- Chopped green onions, for garnish
Instructions
- Begin by preparing the chicken. Season the chicken breasts with salt and pepper. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chicken breast in flour, shaking off excess, then dip in the egg, and finally coat with panko breadcrumbs. Press the breadcrumbs onto the chicken to ensure an even coating.
- In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. Once hot, carefully add the breaded chicken breasts and fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
- In another pot, heat a tablespoon of oil over medium heat. Add the diced onion, garlic, and ginger, and sauté until the onion is translucent.
- Add the sliced carrots and diced potato to the pot, stirring for a few minutes. Pour in the chicken broth, curry powder, soy sauce, and honey. Bring to a simmer and cook until the vegetables are tender, about 15 minutes.
- Stir in the cornstarch mixture to thicken the sauce, cooking for an additional 2-3 minutes until it reaches your desired consistency.
- Slice the fried chicken katsu into strips and serve over cooked white rice, topped with the curry sauce and garnished with chopped green onions.
Notes
- For a healthier option, bake the breaded chicken at 400°F for 20-25 minutes instead of frying.
- Add additional vegetables like bell peppers or peas to the curry for extra flavor and nutrition.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying and Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg