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Crispy Chicken Katsu Curry Recipe with Fluffy Japanese Rice Easy and Perfect

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A quick and easy recipe for crispy chicken katsu served with rich, comforting curry sauce and fluffy Japanese rice. Perfect for satisfying weeknight dinners with simple ingredients and impressive flavors.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g), pounded to even thickness
  • Salt and black pepper, to taste
  • 1 cup (120 g) all-purpose flour
  • 2 large eggs, beaten (room temperature)
  • 1 ½ cups (150 g) panko breadcrumbs (Japanese brand preferred)
  • Vegetable oil, for frying (can substitute with canola or sunflower oil)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15 ml) vegetable oil
  • 2 tbsp (20 g) curry powder or Japanese curry roux blocks
  • 1 tbsp (10 g) all-purpose flour (for thickening)
  • 2 cups (480 ml) chicken broth
  • 1 tbsp (15 ml) soy sauce
  • 1 tsp (5 g) honey or sugar
  • Optional: 1 small carrot, diced
  • 2 cups (360 g) Japanese short-grain rice
  • 2 ¼ cups (540 ml) water

Instructions

  1. Prepare the Rice: Rinse the Japanese short-grain rice under cold water until the water runs clear. Drain well. Combine rice and 2 ¼ cups water in a saucepan, cover with a tight-fitting lid, and bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 15 minutes. Turn off the heat and let it sit, covered, for another 10 minutes to steam. Fluff the rice gently with a fork before serving.
  2. Make the Curry Sauce: Heat 1 tbsp vegetable oil in a saucepan over medium heat. Add chopped onions and sauté until soft and translucent, about 5-7 minutes. Stir in minced garlic and cook until fragrant, around 1 minute. Sprinkle 1 tbsp flour over the onion mixture and stir well to form a roux. Add curry powder or crumble in curry roux blocks and stir to combine. Gradually pour in chicken broth while stirring to avoid lumps. Add soy sauce, honey, and diced carrot if using. Simmer gently for 10-15…
  3. Prepare the Chicken Katsu: Season the pounded chicken breasts with salt and pepper. Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each chicken breast in flour, shaking off excess. Dip into the beaten eggs, letting the excess drip off. Press firmly into the panko breadcrumbs to coat evenly. Heat about ½ inch of vegetable oil in a heavy skillet over medium-high heat. Fry chicken breasts for 3-4 minutes per side until …
  4. Assemble and Serve: Slice the chicken katsu into strips. Plate a generous scoop of fluffy Japanese rice. Ladle warm curry sauce alongside or over the chicken. Garnish with chopped green onions or pickled ginger if desired. Serve immediately while chicken is crispy and curry is hot.

Notes

Keep oil hot (around 350°F) to ensure crispy chicken. Pat chicken dry before breading. Press panko firmly for better crust. Let rice rest after cooking for perfect texture. Curry sauce can be loosened with broth if too thick. Air fryer can be used for chicken katsu as a healthier alternative.

Nutrition

Keywords: chicken katsu, Japanese curry, crispy chicken, comfort food, easy dinner, Japanese rice, curry sauce

Find it online: https://evabake.com/crispy-chicken-katsu-curry-recipe-with-fluffy-japanese-rice-easy-and-perfect/