Katsu curry is basically Japanese curry with a crispy chicken cutlet, it’s like the ultimate upgrade! The chicken cutlet (kind of like a Japanese-style schnitzel) adds this amazing crunch that makes the curry even better. It’s super tasty, really satisfying, and honestly one of the best "fakeaway" dishes you can whip up at home. Think Wagamama vibes but made in your own kitchen!
When I first tried Wagamama’s famous Katsu Curry, I finally understood the hype. That sauce? It’s something else. It’s rich, creamy, and has this little zing from the ginger that just works. Then you pair it with crispy, golden breaded chicken sliced just right, it’s pure comfort food magic.
The combo of crispy chicken, creamy curry, and fragrant rice is one of those “first bites and you’re in love” moments. It’s like how we felt the first time we tried Instant Pot Japanese curry, so comforting, so satisfying, just so good.
I serve this dish with boiled rice and freshly made salad.
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⭐Why You'll Love This Chicken Katsu Curry
- Simple and Delicious: Chicken katsu is made with easy ingredients like chicken breast, flour, eggs, and panko breadcrumbs but packs comforting, bold flavors.
- Perfectly Crispy: The golden, crunchy coating gives every bite an irresistible crispiness.
- Juicy Inside: Underneath the crispy crust, the chicken stays tender and moist, making it extra satisfying.
- A Family Favorite: Its mild, savory flavor is loved by kids and adults alike!
🧾Chicken Katsu Curry Ingredients
Here’s what you need to make this chicken katsu curry:
- Onion, Garlic, and Ginger: For this, katsu curry I used onion, garlic, and ginger to create a flavorful base for the sauce.
- Flour and Butter: I use flour and butter to create a roux for a thick rich katsu sauce.
- Curry Powder: I use curry powder to give the sauce its unique taste and color. If you don't want to make the sauce from scratch, you can use store-bought curry roux. There are many types of Japanese curry roux available, like House Vermont Curry, Golden Curry, and Java Curry, which you can find in Asian grocery stores and most supermarkets.
- Chicken: I use chicken breast fillets. You'll need to gently flatten them to about ½ inch thickness. Instead of chicken cutlets, you can use pork cutlets or chicken thigh cutlets.
- Panko Breadcrumbs: I suggest using panko breadcrumbs for this recipe. They're drier and flakier than regular breadcrumbs, so they soak up less oil and make a lighter, crunchier crust.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Chicken Katsu Curry
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
How to Make the Katsu Sauce:
1. Heat olive oil in a skillet over medium heat. Sauté garlic and ginger for 1-2 minutes until fragrant. Add onions, season with salt, splash with water, cover, and cook until tender.
2. Add the butter and let it melt completely. Stir in the flour and cook for 1-2 minutes to form a roux.
3. Add the curry powder, ketchup, Worcestershire sauce, and sugar. Stir thoroughly to combine.
4. Stir in tomato juice, then add water, bouillon, coffee powder, and salt. Simmer, stirring occasionally, until the sauce thickens, about 10-15 minutes.
5. Combine the egg with a bit of water in a bowl. Season with salt, garlic powder, and white pepper powder. Add the flour, mixing well until you achieve a batter.
6. Slice the chicken breasts thinly, then delicately tenderize them using a meat mallet.
7. Begin by dipping the chicken in the egg mixture, then coat it thoroughly with panko breadcrumbs. Press the breadcrumbs firmly onto the chicken to ensure they adhere properly.
8. Heat cooking oil in a large skillet over medium-high heat. Fry the breaded chicken slices in the hot oil until they achieve a golden brown color.
🍽 How to Serve
I slice the chicken cutlet into pieces, place it on a large plate, and serve up with a portion of boiled rice, a ladle of the sauce, and fresh salad. You can also serve in a bowl if you like chicken katsu rice bowl.
💭Tips for Success
Egg Batter: The batter should be like pancake batter; if it's too thick, add a little water. This makes the chicken crispy and juicy.
Oil Temperature: Keep the oil temperature between 170-180°C (340-360°F). Use a thermometer to check. If the oil is too hot, the breadcrumbs will burn; if it's too cool, the chicken will be greasy. If it drops below 325°F, wait for the oil to heat up again and fry in batches.
🍗More Chicken Recipes to Try!
- Fried Lemon Pepper Chicken Breast
- Chicken Pot Pie
- Chicken Croquettes
- Chicken Skewers (Pinchitos de Pollo)
- Chicken Gyros
- One Pan Chicken Mushroom
- Korean Fried Chicken
- Chicken One-Pot Rice(Spanish Rice Recipe)
🍛More Dinner Recipes!
Here are more of my favorite dinner recipes! Try these:
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📖 Recipe
Chicken Katsu Curry
Ingredients
For the Sauce :
- 3 tablespoon Extra Virgin Olive Oil
- 2 Garlic Cloves
- A piece of ginger
- 1 Onion
- 1 ½ teaspoon Salt
- 2 tablespoon Water
- 20 g Butter
- 4 tablespoon Flour
- 3 tablespoon Curry Powder
- 2 tablespoon Ketchup
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Sugar
- 200 ml Tomato Juice
- 600 ml Water
- 1 Bouillon Cube
- 1 teaspoon Instant Coffee Powder
For the Chicken:
- 500 g Chicken Breast
- 1 Egg
- 50 ml Water
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon White Pepper Powder
- 4 tablespoon Flour
- 100 g Panko Breadcrumbs
Instructions
How to Make the Katsu Sauce:
- Heat the extra virgin olive oil in a large pan over medium heat.
- Add the minced garlic and ginger. Sauté for 1 –2 until fragrant.
- Add finely onion strips, season with salt, and add water, stirring to combine.
- Cover the pan and sauté until the onions are soft and translucent.
- Add the butter and let it melt completely.
- Stir in the flour, cooking for 1-2 minutes to form a roux.
- Add the curry powder, ketchup, Worcestershire sauce, and sugar. Mix well.
- Pour in the tomato juice, stirring to combine.
- Add the water, bouillon cube, instant coffee powder, and salt. Bring to a simmer and let the sauce thicken, stirring occasionally. This should take about 10-15 minutes. Adjust the seasoning as needed.
How to Make the Chicken Katsu:
- Season with salt, garlic powder, and white pepper powder, and add flour, mix well until combined and form a wet batter.
- Slice the chicken breasts into thin cutlets and tenderize with a meat tenderizer hammer.
- Dip the chicken into the egg batter, then coat it with panko breadcrumbs. Press the crumbs onto the chicken to ensure they adhere well.
- Heat oil in a large pan over medium-high heat.
- Fry the breaded chicken cutlets at 176 °C ( 350°F) until golden brown and cooked through, about 3-4 minutes per side. The internal temperature should reach 75°C (165°F).
- Transfer the cooked chicken to a plate.
- Slice the cooked chicken katsu into strips.
- Serve the chicken katsu with katsu curry sauce, rice, and salad.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Who needs takeout? This homemade version is so much better (and cheaper)!