Ingredients
Scale
- 2 boneless chicken breast chops (about 6 oz each), pounded thin
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 large egg, whisked
- 1 package (8 oz) Japanese curry roux blocks (e.g., S&B Golden Curry)
- 1 large yellow onion, roughly chopped
- 4 cups water or chicken stock
- 3 cups vegetable oil, for frying
Instructions
- Step 1: Prepare the curry sauce by sautéing the chopped onion in a large pot with a splash of oil until softened (about 5-7 minutes). Add the water or stock and bring to a boil; reduce heat and simmer gently for 10 minutes.
- Step 2: Remove the pot from the heat and break the curry roux blocks into the liquid, stirring until they are completely dissolved and the sauce is smooth. Return the pot to very low heat and simmer for an additional 15 minutes, stirring occasionally to prevent sticking.
- Step 3: Prepare the beef katsu by setting up a breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with the whisked egg, and one with the panko breadcrumbs. Dip each chicken breast chop sequentially into the flour, then the egg, and finally firmly press it into the panko until fully coated.
- Step 4: Heat the vegetable oil in a large deep skillet or pot to 340°F (170°C). Carefully fry the breaded chicken thighs, one at a time, for 4 to 6 minutes per side, until they are deep golden brown and cooked through (internal temperature of 145°F). Remove the katsu and let them drain on a wire rack or paper towels.
- Step 5: To serve, place a generous scoop of hot steamed rice on a plate. Slice the fried katsu into thick strips and arrange them alongside the rice. Ladle the thick Japanese curry sauce over the rice and the edge of the katsu.
Notes
- Store leftover curry sauce separately in an airtight container in the fridge for up to 4 days, or freeze cooled portions for quick future meals.
- To revive leftover Katsu and restore its beautiful crunch, reheat it gently in a toaster oven or air fryer at 350°F (175°C) for 5-8 minutes until piping hot.
- For a traditional serving contrast, pair the rich curry with a simple side of thinly shredded cabbage or a handful of Japanese pickled ginger (Gari).
- When breading the pounded chicken, press the panko firmly into the meat to ensure the coating is dense and won't slip off during the frying process, guaranteeing maximum crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American