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Chicken Katsu
Panko-crusted crispy chicken cutlet served with rich katsu curry sauce — Japan's most beloved Western-influenced dish.
15 mins
15 mins
2 people
Japanese
Chicken breasts
Butterflied and pounded thin
2
Panko breadcrumbs
1.5 cups
Egg
Beaten
2
Flour
1/2 cup
Japanese curry roux
S&B Golden Curry recommended
4 blocks
Onion
Sliced
1 large
Carrot
Chunked
1
Potato
Peeled and chunked
2
Water
600ml
Oil
for frying
🍽️ Japanese curry roux
→ Indian curry powder + cornstarch roux
Different but delicious
🍽️ Commercial panko
→ Blitzed stale white bread in food processor
Same light, crispy result
Pound chicken to even 1cm thickness. Season with salt and pepper.
💡 Pro Tip: Even thickness means even frying — thick spots are raw when thin spots are done.
Bread: flour → egg → panko. Press panko firmly onto each side.
💡 Pro Tip: Press panko vigorously onto the surface. Loose panko falls off in the oil.
Fry in 175°C oil for 3-4 minutes per side until deep golden.
💡 Pro Tip: Don't move for the first 90 seconds — moving tears the coating.
Make curry: sauté onion until golden, add carrots and potatoes, simmer in water 15 mins. Add roux blocks.
💡 Pro Tip: Let onions caramelize properly — they add sweetness that defines Japanese curry.
Slice chicken katsu, serve over rice with curry sauce poured alongside.
💡 Pro Tip: Slice immediately before serving — resting too long softens the crust.
- ✓Panko is mandatory, not optional, for the characteristic light crunch
- ✓Japanese curry has a different flavor profile than Indian — sweeter and milder
- ✓Serve over Japanese short-grain rice
- ✓Tonkatsu sauce (Worcestershire-based) can substitute katsu curry
- →Over Japanese steamed rice
- →With pickled ginger
- →With a simple cabbage salad