Crispy Chicken Katsu Curry
50 min · Medium
#comfort#japanese#kid-friendly#weeknight
Japan's ultimate comfort dinner: shatteringly crisp panko-crusted chicken sliced over fluffy rice and drowned in a glossy, gently spiced curry sauce. Golden, saucy and deeply satisfying — the kind of bowl the whole table goes quiet over.
Ingredientsfor 4 portions
- 560 g Boneless Skinless Chicken Breast, Raw
- 80 g Panko by Kikkoman
- 60 g All-Purpose Flour
- 2 large egg Large Eggs
- 300 g Jasmine White Rice
- 1 medium Yellow Onion
- 1 medium Carrots
- 2 clove Garlic
- 1 tbsp Ginger
- 12 g Curry Powder
- 500 g Chicken Stock by Ahold
- 1 tbsp Soy Sauce
- 1 tbsp Honey
- 3 tbsp Vegetable Oil
Steps
- Cook the jasmine rice: rinse until the water runs clear, then simmer covered until tender and fluffy, about 12 minutes. Leave the lid on and set aside to steam while you make everything else.
- Make the sauce: soften the diced onion and carrot in a little of the oil over medium heat for 6–7 minutes, then stir in the garlic, ginger and curry powder and cook for 1 minute until fragrant.
- Sprinkle in the flour and stir for a minute to cook out the raw taste, then gradually pour in the stock, whisking until smooth. Add the soy sauce and honey and simmer 8–10 minutes until glossy and thick enough to coat a spoon.
- Meanwhile, butterfly the chicken breasts and flatten slightly. Set up a breading line — flour, beaten egg, then panko — and coat each piece, pressing the crumbs on firmly for maximum crunch.
- Shallow-fry the cutlets in the remaining hot oil over medium-high heat for 3–4 minutes a side until deep golden and cooked through. Rest on a rack for a couple of minutes so they stay crisp.
- Slice each cutlet into thick strips. Serve over the rice with the curry sauce poured generously alongside.
