Description
Crispy, golden chicken cutlets paired with a rich and savory Japanese curry sauce, served over fluffy steamed rice. This comforting dish is a perfect harmony of textures and flavors.
Ingredients
Scale
- 4 boneless chicken thighs
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 2 medium carrots, sliced
- 2 medium potatoes, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 100g Japanese curry roux (about 4 cubes)
- Vegetable oil, for frying
- 3 cups water
- Cooked white rice, for serving
Instructions
- Preheat a large saucepan over medium heat and a frying pan with oil for shallow frying.
- Sauté onions and garlic until golden, then add carrots and potatoes. Pour in water and simmer for 10 minutes.
- Set up a breading station with bowls of flour, beaten eggs, and panko breadcrumbs.
- Season chicken with salt and pepper. Dredge in flour, dip in eggs, and coat with panko.
- Fry the chicken in hot oil for 4–5 minutes per side until golden and crispy. Drain on paper towels.
- Add curry roux to the simmering pot and stir until thickened. Season to taste.
- Slice chicken into strips. Serve over rice with curry poured alongside or on top.
Notes
- Use boneless thighs for juicier katsu.
- Double coat chicken for extra crunch.
- Let curry simmer slowly to deepen flavor.
- Reheat chicken in the oven or air fryer to maintain crispiness.
Nutrition
- Serving Size: 1 plate
- Calories: 640
- Sugar: 6g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 145mg
Keywords: chicken katsu curry, Japanese curry, crispy chicken recipe, comfort food, homemade curry