The easiest and most flavorful homemade delicious Japanese chicken katsu curry you will ever make in just 30-40 minutes! It tastes just like the box version, except it’s made from scratch and to me anyway it tastes authentic Japanese!
Why you’ll love this Japanese curry recipe
- Homemade and wholesome – Spices have so many benefits and exposing your children to different flavors helps them achieve adventurous palates. It’s my favorite Japanese food.
- Breaded Chicken – Almost everyone loves breaded chicken. After all, it’s like a glamorous chicken nugget, right?
- Comfort Food -Rice, a protein and a rich curry made at home is the ultimate comfort food!
How to make Japanese chicken katsu curry
First, I like to pound my chicken as flat as possible. I use a meat pounder to make it easy. It makes the chicken even and also allows for faster cooking. Then, you’ll need to grab 3-4 plates or shallow bowls. Essentially you’ll need to create an assembly line station. One for flour, another for egg, and then finally some panko bread crumbs.
Next, season your chicken on both sides with salt and pepper. This is to taste.
Then, dredge each chicken thigh on both sides first in flour, eggs, and in panko bread crumbs to finish. You may use chicken breast by the way, but it tends to be a bit drier.
I usually set my prepared cutlets on a baking sheet or large plate while I’m coating all of the pieces.
Now you’ll want to heat about 3 tablespoons of oil in a pan. I like to use avocado oil, or regular vegetable oil and turn on to medium high heat. I like to use a large frying pan to prevent crowding of the chicken. When heated, place your chicken cutlets into the pan and brown on each side. Use a meat thermometer for best cooking results. The thickest part of the fried chicken piece should reach 165F. Cut in pieces, set aside.
Set these aside in the microwave or on the counter while you make your curry sauce.
Next you’ll make your curry roux. Roux is basically just a fancy name for mixing butter with flour to make a sauce. If you’re pinched for time you can always buy the boxed Japanese curry. That said, this is much healthier with less additives. Each curry box brand has a distinct flavor, so I hope this is one you like! If you like a stronger taste, add more curry powder.
I added the spices (listed in the recipe) and also some salt and bouillon to taste. I say to taste, because it really depends how salty you like your curry! Some boxed curries have higher sodium content than others.
When making your roux, use a sauce pan to heat the butter under low heat.
Once the butter is melted, add in the all purpose flour and stir to combine. Continuously stir on very low heat and keep stirring to prevent the bottom from scorching.
When it’s well incorporated, turn off the heat.
Add all the spices and stir until well incorporated.
You can use this roux now by adding water to it. This entire batch calls for about 1 cup of water. Add salt and/or bouillon to taste. I added about 2 tsp for this batch. I also added about 1/2 a tsp. of honey, since I like a sweeter curry. It will be a beautiful golden brown.
Serve the katsu warm, pouring the curry either over it or on the side. You can also add cubed cooked potato and carrot to the Japanese curry roux to add even more nutrients to the curry.
- If you want it to taste more like the boxed kind, add more bouillon and salt.
- You can use the leftover sauce and make curry rice.
- How long will this curry sauce keep in the fridge?
- Place in an air sealed containers and it should last about a month
- What are panko bread crumbs, and how are they different from standard bread crumbs?
- The main difference between standard breadcrumbs and panko bread crumbs is its texture and the type of bread used. White bread without the crusts makes panko bread crumbs. It’s processed into larger flakes, rather than fine crumbs like the standard bread crumb variety.
Looking for more dinner ideas? Give these a try!
- Chicken Veggie Patties
- Easy Korean Beef
- Chicken Sheet Pan Dinner
- Chicken Marsala Recipe – Food Network
Print recipe and save !
- Salt to taste
- 1 teaspoon Black pepper
- 2 Eggs beaten
- 1 cup Flour
- 1 cup Panko bread crumbs as needed
- 1 teaspoon honey
- Oil for frying
- Chicken bouillon as needed this is really up to taste
- Place the chicken on the cutting board and flatten it with a mallet, or meat hammer, to tenderize it (or use the back of your knife). Season both sides of the chicken with salt and pepper.
- Put flour, eggs, panko in 3 different plates. Dredge each chicken thigh on both sides first in flour, shake off extra, then in eggs, and in panko to finish.
- Use a large skillet or pot. Heat up 1 inch of frying oil to 350Fry the breaded chicken until golden, around 4 minutes or more on each side (depending on the thickness of the chicken. It's best to use a meat thermometer to check doneness. Check the temperature it should reach 165F.
- Let the fried chicken drain on paper towels, and serve drizzles with rice and Japanese curry roux, with a side of sliced cabbage.
Japanese Curry Roux
- ¼ cup Butter
- ¼ cup AP flour
- 4 teaspoon Curry powder
- ½ teaspoon Ground turmeric
- ½ teaspoon Ground ginger
- 2 teaspoon Garam masala
- 1/2 teaspoon Ground cumin
- 1 teaspoon honey to taste
- 2 teaspoon chicken bouillon to taste
- salt to taste
- 1 cup water reduce if you want a thicker roux
- In a pot, melt down butter. Add in flour and stir to combine.
- Cook over low heat and keep stirring to prevent the bottom from scorching.
- Turn off the heat, add in all the spices, stir till well incorporated.
- Keep in an airtight container and store in the refrigerator for 1 month.