Crispy Chicken Katsu with Homemade Katsu Curry Recipe

There’s always chicken in our fridge. This versatile ingredient makes cooking easy, and that means creating new dishes or reinventing dishes with chicken is a continuous experiment for our family :P

Besides roasting our beer-soaked chicken, or making these baked chicken dishes, this time round, we had our very own homemade Chicken Katsu! Yes, a Japanese dish that’s highly popular when dining at a Japanese restaurant. So how about enjoying that at home? It’s really easy, and K and the kids LOVE it! Even that homemade katsu curry sauce that goes with the crispy chicken cutlet :)

Crispy Chicken Katsu Recipe

Adapted from here

To make Chicken Katsu

Ingredients:

4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness (we used chicken thigh as they are more tender)

salt and pepper to taste

2 tablespoons all-purpose flour

1 egg, beaten

1 cup panko bread crumbs (we bought Ottogi Panko Bread Crumbs – available at Japanese section of FairPrice and Shine Korea)

Method:

1. Season the chicken breasts/thigh on both sides with salt and pepper.
2. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken meat in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
3. Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown. Remove and place on kitchen towels. Prepare to serve.

   

To make homemade katsu curry sauce:

Ingredients:

2 cubes Japanese curry powder (follow instructions on packaging to mix with water)

3 tablespoons Mayonnaise

1/2 small Onion, minced (adjust amount as preferred)

1 clove Garlic, minced (adjust amount as preferred)

Method:

If you have a small blender to mix everything together, that’s the quickest and easiest method to make this sauce :D

Alternatively,

Simply mix all ingredients together. Serve separately or pour onto your chicken katsu before eating!

Tips:

• For the chicken meat, you may replace chicken breast with chicken thigh like us. The former gives more bite though, and typically used at the Japanese restaurants too.
• For healthier cooking, you may like to try frying the meat with an Air Fryer. We’ve not tried that before but do note that results may differ. Let us know how it goes if you’re using the Air Fryer to cook your Chicken Katsu! :)

We hope it was OISHI for your family as you tucked into these crispy Chicken Katsu served with Katsu Curry! Try this recipe and tell us how it went!

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