Name: Japanese Chicken Katsu with Curry Sauce
Prep time: 30 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 tablespoon canola oil; 1 yellow onion, finely chopped; 4 cloves garlic, minced; 1 tablespoon grated fresh ginger; Kosher salt; 1/4 cup flour; 2 tablespoons mild yellow curry powder; 2 tablespoons tomato paste or ketchup; 2 tablespoons Worcestershire sauce; 1 tablespoon honey; 2 cups low-sodium chicken broth; 1 can coconut milk, shaken well; 6 boneless, skinless chicken breast halves (each about 6 ounces), pounded to 1/2-inch thickness; Kosher salt; 1 cup flour; 2 large eggs; 3 cups Japanese panko; 1 cup canola oil; Steamed rice, for serving

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Recipe

Japanese Chicken Katsu with Curry Sauce

Japanese Easy

Save (49)

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6 servings Easy

(2) Total: 1 hr 15 mins Active: 30 mins

PREVIOUS: Salmon with Red Curry-Coconut Sauce NEXT: Japanese Chicken Curry

Ingredients (19)

For the sauce:

1 tablespoon canola oil
1 yellow onion, finely chopped
4 cloves garlic, minced
1 tablespoon grated fresh ginger
Kosher salt
1/4 cup flour
2 tablespoons mild yellow curry powder
2 tablespoons tomato paste or ketchup
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cups low-sodium chicken broth
1 can coconut milk*, shaken well

For the chicken katsu:

6 boneless, skinless chicken breast halves (each about 6 ounces), pounded to 1/2-inch thickness
Kosher salt
1 cup flour
2 large eggs
3 cups Japanese panko
1 cup canola oil
Steamed rice, for serving

Who doesn’t love a good piece of fried chicken? If chicken schnitzel is your cup of tea, give this katsu recipe a shot. Think of it as a Japanese version of fried chicken with gravy. Coconut milk is the secret of this delicious Japanese curry sauce that turns this already filling dish into the ultimate comfort meal. Great for groups, or just as satisfying as a hearty weeknight dinner.

by Kim Laidlaw

Instructions

1To make the curry sauce, in a large saucepan over medium heat, add the oil and warm until hot. Add the onion, garlic, ginger, and a pinch of salt and cook, stirring, until it softens, about 5 minutes. Sprinkle in the flour and cook, stirring, for 2 minutes. Stir in the curry powder, tomato paste, Worcestershire, honey, and 1 teaspoon salt. Slowly pour in the chicken broth, whisking until the sauce is smooth and combined. Stir in the coconut milk. Bring the sauce to a boil. Cover, reduce the heat to low, and simmer until fragrant, about 30 minutes. Keep warm.
2Meanwhile, make the chicken katsu. Season the chicken breasts with salt. Place the flour, eggs, and panko in 3 separate bowls. Dredge the chicken in the flour, then the eggs, then the panko, each time letting the excess drip off. Place on a baking sheet.
3In 2 very large frying pans (or in batches), warm the oil over medium-high heat, dividing it between the pans. Fry the chicken, turning once, until golden and crispy, about 5 minutes.
4Serve the chicken with plenty of the curry sauce and rice.