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Crispy Chicken Katsu Curry Recipe Easy Homemade with Pickled Ginger

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A comforting and crispy Japanese-inspired chicken katsu curry served with a rich curry sauce and tangy pickled ginger, perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (pounded to about ½ inch thickness)
  • 1 cup all-purpose flour
  • 2 large eggs (beaten, room temperature)
  • 1 ½ cups panko breadcrumbs
  • Salt and black pepper (to taste)
  • Vegetable oil (for shallow frying; can substitute with canola or sunflower oil)
  • 1 medium onion (thinly sliced)
  • 2 medium carrots (peeled and sliced)
  • 2 medium potatoes (peeled and diced)
  • 3 cups water or low-sodium chicken broth
  • 1 package Japanese curry roux blocks (about 100g)
  • 1 tablespoon olive oil or butter (for sautéing)
  • ½ cup pickled ginger slices
  • Optional: sliced scallions or Japanese seven spice (shichimi togarashi)
  • Optional: steamed white rice or Japanese short-grain rice for serving

Instructions

  1. Place each chicken breast between two sheets of plastic wrap and pound to about ½ inch thickness. Season both sides with salt and pepper.
  2. Set up three shallow bowls with flour, beaten eggs, and panko breadcrumbs. Dredge each chicken breast in flour, then egg, then press firmly into panko breadcrumbs for an even coating.
  3. Heat olive oil or butter in a medium pot over medium heat. Sauté sliced onions until translucent, about 5 minutes. Add carrots and potatoes and cook for 3 more minutes.
  4. Pour in water or chicken broth and bring to a gentle boil. Reduce heat to simmer, cover partially, and cook for 15-20 minutes until vegetables are tender.
  5. Turn off heat and stir in curry roux blocks, breaking them up to melt completely. Return to low heat and simmer until sauce thickens, about 5 minutes. Add water if too thick.
  6. Pour vegetable oil into a large skillet to a depth of ½ inch and heat over medium-high until shimmering (about 350°F).
  7. Fry breaded chicken breasts for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F). Cook in batches if needed.
  8. Transfer chicken to paper towel-lined plate to drain excess oil and let rest for a few minutes before slicing.
  9. Serve steamed rice on plates, ladle curry sauce alongside, top with sliced chicken katsu, and garnish with pickled ginger and optional scallions or shichimi togarashi.

Notes

Press panko firmly onto chicken for best crunch. Maintain oil temperature around 350°F to avoid greasy or burnt crust. Chill breaded chicken 10-15 minutes before frying to help crust set. Simmer curry gently to avoid lumps. Reheat leftover chicken in oven or air fryer to keep crispiness.

Nutrition

Keywords: chicken katsu, Japanese curry, crispy chicken, pickled ginger, panko breadcrumbs, comfort food, easy dinner

Find it online: https://gleamgulp.com/crispy-chicken-katsu-curry-recipe-easy-homemade-with-pickled-ginger/