Chicken Katsu Curry
Crispy panko-coated chicken cutlet served with rich Japanese curry sauce, steamed rice, and fresh garnishes.
Ingredients
- 4 boneless chicken breasts
- 1 cup panko breadcrumbs
- 2 Golden Curry blocks
- 1 large onion sliced
Instructions
- Fry chicken at 350°F until golden.
- Sauté onions for 10 mins, add veggies and water.
- Melt curry blocks into the broth.
Notes
Ingredient Substitutions
- Gluten-Free: Use gluten-free panko and tamari instead of soy sauce.
- Vegetarian: Swap chicken for thick slices of firm tofu or portobello mushrooms.
- Spice Level: Add ½ tsp shichimi togarashi (Japanese seven-spice) to the curry sauce.
Cooking Tips
- Crispy Katsu Hack: Double-fry the chicken – first at 325°F to cook through, then at 375°F for crunch.
- Curry Consistency: Simmer uncovered for thicker sauce; add ¼ cup coconut milk for creaminess.
- Rice Perfection: Rinse Japanese short-grain rice 3x to remove excess starch for fluffy results.
Storage & Reheating
- Fridge: Store curry and katsu separately for up to 3 days.
- Freeze: Breaded raw cutlets freeze well for 1 month (no thawing needed before frying).
- Reheat: Bake katsu at 375°F for 10 mins to revive crispness.
Cultural Pairings
- Serve with fukujinzuke pickles (red pickled radish) for tangy contrast.
- Pair with mugi-cha (barley tea) to balance richness.
Troubleshooting
- Soggy Coating: Let breaded chicken rest 10 mins before frying to set the crust.
- Bland Curry: Bloom spices in oil before adding roux blocks for depth.