Japanese Chicken Katsu Curry, a delicious homemade chicken recipe to rival Wagamama's katsu curry. Ready in about 30 minutes, this recipe is a great midweek dinner for the whole family. The katsu sauce is beautifully spiced, and the chicken is fried to perfection in a breadcrumb crust.
If you are a fan of the Japanese cuisine, be it authentic or with a Western influence, you will definitely like this chicken katsu.
I am all for eating out, after all, it's nice to be out of the kitchen from time to time, but if you want to recreate your favourite restaurant's dishes, this Wagamama-style katsu curry is the best recipe to start with.
It's a lot simpler that you would think, it's packed with great flavours, and it tastes exactly like the real deal. You can also make a vegetarian version, my aubergine katsu curry is absolutely delicious!
Or, for a vegan version, my Vegan Quorn Katsu Curry is so good! The same katsu sauce, so many possibilities!
The chicken cutlet is fried until golden in a crispy breadcrumb crust, then smothered in a delicious katsu sauce, and serve with delicious rice. Too good to be true? It's not. I'll show you how!
How to make chicken katsu curry sauce
The best katsu curry, right here for you. Flavourful, pretty mild, this katsu curry sauce is a lot milder than the Indian curry sauces, that use a lot more spices, and are usually pretty hot.
You can have it chunky, or smooth, whatever texture you prefer. I blended mine to a much smoother texture, but it's up to you, really.
The potatoes and carrots bring sweetness, where the garam masala spices bring an earthy heat to it. It's worth making some extra sauce, you can freeze whatever you don't use at once, so the next time you make the chicken katsu, the sauce is ready already:
- heat up the oil, add the chopped onion and fry gently until translucent
- add the peeled and chopped potatoes and carrots, chicken stock and spices.
- cook until the veggies are tender
- mix the cornflour with water, add to the sauce and cook for a further 2 minutes so that the sauce can thicken slightly.
How to make chicken cutlet
The Japanese breaded chicken is similar to the German chicken schnitzel. If you happen to have leftovers, the best way to recycle the schnitzel is by adding the katsu curry sauce to it, and there you have, a completely new dish.
If not, making the crispy breaded chicken from scratch is super easy. All you need is chicken breast, egg, flour and breadcrumbs, plus the seasoning of your choice.
- beat the eggs with salt and pepper
- in a separate bowl, add the flour, and the breadcrumbs to a third bowl
- cut the chicken breast into half, and tenderize them in order to flatten them as much as possible
- dip each chicken piece into the egg mixture, then flour, egg again, and finally into the breadcrumbs, coating it well
- heat up the oil in a frying pan, add each breaded chicken, and fry on box sides on a low to medium heat until golden and cooked through
If after frying the chicken breast fillet is a bit too thick and not quite cooked through, you can add it to a baking tray, cover it with foil, and bake for 10 minutes at 200 degrees Celsius (390 Fahrenheit) until coked well.
Alternatively, the breaded chicken fillets can be baked all the way through instead of frying, they should take about 25 minutes in the oven, sprayed generously with cooking oil spray.
And there you have it, a scrumptious chicken dinner for the whole family. It's quick, it's easy, super delicious, and always a big winner!
Other breaded chicken recipes
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Japanese Chicken Katsu Curry
For the breaded chicken
- 2 chicken breasts
- 2 cups breadcrumbs
- 1 cup flour
- 2 eggs
- salt and pepper to taste
- ¼ cup oil to fry
For the katsu sauce
- 1 onion
- 1 potato
- 1 carrot
- 2 cups chicken stock (broth)
- 1 tablespoon garam masala
- 1 tablespoon cornflour
- ¼ teaspoon salt
- 1 tablespoon oil
- To make the breaded chicken, place the chicken breasts on the work surface, cut them in 2 lengthwise, and bash them with a meat tenderiser.
- Next, we need 3 large plates. On one plate we have plain flour, on the other breadcrumbs, on the third the eggs.
- Beat the eggs lightly using a fork, then season with salt and pepper
- Dip the chicken fillets in the egg mixture, coat them in flour, then dip in the egg mixture again, and in the end toss them well in breadcrumbs.
- Heat up the frying pan and add the oil.
- Fry the chicken fillets on both sides for about 2 minutes on each side until golden, then remove from the pan and place on a kitchen towel to remove the excess oil.
- To make the katsu sauce, heat up the oil in a pan, peel and chop the onion, and fry until soft.
- Peel and chop the potato and carrot, add them to the pan, together with the garam masala, salt, and chicken stock.
- Leave to cook for about 10 minutes, until the veggies are soft.
- Mix the cornflour with 2 tablespoons of water, and add it to the sauce.
- Cook for a further 2 minutes until the sauce thickens slightly.
- You can either serve the sauce chunky, or blend it to a smooth consistency.
- Serve the chicken with the katsu sauce and rice, for a true Japanese experience.
- If after frying the chicken breast fillet is a bit too thick and not quite cooked through, you can add it to a baking tray, cover it with foil, and bake for 10 minutes at 200 degrees Celsius (390 Fahrenheit) until coked well.
- Alternatively, the breaded chicken fillets can be baked all the way through instead of frying, they should take about 25 minutes in the oven, sprayed generously with cooking oil spray.
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