Japanese
Chicken Katsu Curry
Crisp panko chicken cutlets with silky Japanese curry, steamed rice, and sharp pickles.
4 servings · 30 minutes prep · 45 minutes cook
Ingredients
Japanese curry
- 1 tbsp neutral oil
- 1 large yellow onion, thinly sliced
- 1 large carrot, cut into small chunks
- 12 oz Yukon Gold potatoes, cut into 1-inch chunks
- 3 cups chicken stock
- 3 1/2 oz Japanese curry roux, chopped
- 1 tsp Worcestershire sauce
Chicken katsu
- 1 1/2 lb boneless skinless chicken breasts (about 2 large)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- 4 cups neutral frying oil
To serve
- 4 cups cooked Japanese short-grain rice
- 1/2 cup fukujinzuke
Directions
Cook the curry
- Heat the oil in a saucepan over medium. Add the onion and cook until golden, about 10 minutes. Add the carrot and potatoes for 2 minutes.
- Add the stock, bring to a simmer, and cook until the vegetables are tender, 12 to 15 minutes. Turn the heat low. Dissolve the curry roux in a ladleful of broth, return it to the pan, and simmer gently until smooth and glossy. Stir in the Worcestershire sauce and hold warm.
Bread and fry the chicken
- Split each chicken breast horizontally to make 4 cutlets. Pound to an even 1/2-inch thickness and season with salt and pepper.
- Arrange the flour, beaten eggs, and panko in separate shallow dishes. Coat each cutlet in flour, egg, then panko, pressing lightly so shaggy crumbs adhere.
- Heat the frying oil to 350°F (175°C). Fry two cutlets at a time until deeply golden and the centers reach 165°F (74°C), about 3 minutes per side. Drain on a wire rack and season lightly.
Serve
- Slice the katsu crosswise. Divide the rice among plates, spoon curry alongside rather than over all the crust, and add the chicken and fukujinzuke.
