Ingredients
Equipment
Method
- Prepare the chicken. Place each chicken breast on a cutting board and butterfly it horizontally. Gently pound it to about ½-inch thickness. Place the flour, beaten egg and panko breadcrumbs into three separate shallow bowls. Coat each piece of chicken in flour, shaking off any excess. Dip the chicken into the beaten egg, then press it into the panko breadcrumbs, making sure the entire surface is evenly coated.
- Make the curry. Heat 1 tablespoon of oil in a saucepan over medium heat. Add the sliced onion and cook for several minutes until softened. Add the carrots and potatoes and stir to combine. Pour in the water and bring to a boil. Reduce the heat, cover partially and simmer for about 10 minutes, or until the vegetables are tender. Turn the heat to low and add the Japanese curry roux. Stir until completely dissolved and the sauce becomes thick and glossy. Turn off heat and set aside.
- Fry the chicken katsu. While the curry is cooking, heat the oil in a large skillet over medium heat. Carefully place the breaded chicken into the hot oil. Fry for about 3–4 minutes per side or until golden brown and the chicken is fully cooked through. Transfer the chicken to a wire rack to drain. Sprinkle coarse salt over top immediately. Let it rest for a few minutes before slicing.
- Assemble, serve and garnish. Using a sharp knife, slice the chicken katsu into strips. Spoon steamed rice onto each plate and add the sliced chicken katsu. Ladle the Japanese curry over and around the chicken. Finish with sliced green onions, if desired, and serve immediately.
Notes
Pound the chicken evenly: This helps the chicken cook at the same rate and prevents thinner parts from drying out.
Press the panko onto the chicken: Gently pressing the breadcrumbs onto the surface creates a more substantial crispy coating.
Don't overcrowd the pan: Fry the chicken in batches if necessary so the oil temperature stays consistent.
Keep the chicken slices together: It makes it easy to transfer the chicken to the serving plate while keeping the crispy coating intact.
Use a wire rack: Placing the cooked katsu on a rack keeps the bottom crispy instead of allowing steam to soften the coating.
Keep the curry slightly thick: A thicker curry sauce clings nicely to the rice and chicken without making the katsu completely soggy.
Note: Different brands of roux might require different amounts of water. Please adjust as needed.
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