Chicken Katsu Curry (Restaurant Copycat)

⏱️ 65 minutes👥 4 servings❤️ Taste: 10/10
Chicken Katsu Curry (Restaurant Copycat)

Nutrition Facts

Calories
720
Protein
52g
Carbs
68g
Fiber
4g

Health Benefits

Gut Health5/10
Anti-Inflammatory5/10
Blood Sugar Control4/10

Ingredients

  • •- 4 boneless, skinless chicken breast pieces (6-8 oz each)
  • •- 1/2 cup all-purpose flour
  • •- 2 large eggs, beaten
  • •- 1 cup panko breadcrumbs
  • •- Salt and black pepper to taste
  • •- 2-3 cups vegetable oil for deep frying
  • •- 1 large yellow onion, finely diced
  • •- 2 medium Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • •- 1 large carrot, peeled and sliced into 1/4-inch rounds
  • •- 2-3 cups chicken broth
  • •- 4-6 oz Japanese curry roux blocks (S&B Golden Curry or similar)
  • •- 1/2 medium apple, peeled and grated
  • •- 1-2 tablespoons honey
  • •- 1-2 tablespoons soy sauce
  • •- 2-3 cloves garlic, minced
  • •- 1 teaspoon fresh ginger, minced
  • •- 1 teaspoon Worcestershire sauce
  • •- 2-3 cups cooked white rice, steamed
  • •- 2-3 tablespoons pickled ginger for garnish (optional)

Instructions

  1. 1For the Curry Sauce:
  2. 2Heat 2 tablespoons vegetable oil in a large pot over medium heat until shimmering, about 2 minutes. Add the diced onion and sauté until translucent and softened, about 5-6 minutes. Stir in the minced garlic and ginger, cooking until fragrant, about 1 minute.
  3. 3Add the cubed potatoes and sliced carrots to the pot, stirring to coat with the aromatics, about 2 minutes. Pour in the chicken broth until vegetables are just covered. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered until potatoes are fork-tender, about 15-18 minutes.
  4. 4Turn heat to low. Break the curry roux blocks into smaller pieces and add them to the pot, stirring constantly until completely dissolved and the sauce thickens to a gravy-like consistency, about 5-7 minutes. Mix in the grated apple, honey, soy sauce, and Worcestershire sauce. Simmer on low for another 5 minutes to meld flavors, stirring occasionally to prevent sticking.
  5. 5For the Chicken Katsu:
  6. 6Pound each chicken breast to an even 1/2-inch thickness using a meat mallet or rolling pin. Season both sides generously with salt and black pepper.
  7. 7Set up a three-station breading area: place flour in the first shallow dish, beaten eggs in the second, and panko breadcrumbs in the third. Dredge each chicken breast in flour, shaking off excess. Dip into the beaten eggs, letting excess drip off. Press firmly into panko breadcrumbs, coating both sides completely and pressing to adhere.
  8. 8Heat 2-3 cups vegetable oil in a deep skillet or Dutch oven to 350°F, testing with a thermometer or a panko crumb (it should sizzle immediately). Carefully lower breaded chicken pieces into hot oil, working in batches to avoid overcrowding. Fry until deep golden brown and cooked through, about 4-5 minutes per side, flipping once. Internal temperature should reach 165°F.
  9. 9Transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Let rest for 2-3 minutes, then slice crosswise into 1/2-inch strips.
  10. 10To Plate Restaurant-Style:
  11. 11Place a generous portion of steamed white rice on one side of each serving plate. Ladle the hot curry sauce with vegetables over the rice or beside it. Arrange sliced chicken katsu in a fan pattern on the plate, slightly overlapping the curry. Garnish with pickled ginger if desired. Serve immediately while chicken is crispy and curry is hot.