Japanese Chicken Katsu Curry
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Crispy breaded chicken katsu served over rich Japanese curry sauce and fluffy rice. A comforting homemade meal with authentic Japanese flavors.
Ingredients
Instructions
Heat oil in pot, sauté onions until golden. Add carrots and potatoes.
Add chicken thigh pieces and cook until lightly browned.
Pour in chicken stock and simmer for 20–25 minutes until vegetables are tender.
Add Japanese curry roux, soy sauce, and honey. Stir and simmer 10 minutes more.
Dredge chicken breasts in seasoned flour, then eggs, then panko.
Let breaded chicken rest on a wire rack for 10 minutes before frying.
Fry chicken in oil heated to 350°F for 4–5 minutes per side until golden and internal temp is 165°F.
Slice chicken, serve over white rice, and top with curry sauce.
Nutrition
- Calories
- 680 kcal
- Carbohydrate Content
- 75 g
- Protein Content
- 36 g
- Fat Content
- 26 g
- Saturated Fat Content
- 6 g
- Cholesterol Content
- 140 mg
- Sodium Content
- 980 mg
- Fiber Content
- 6 g
- Sugar Content
- 7 g
- Serving Size
- 450 g
- Unsaturated Fat Content
- 17 g
