Crispy Chicken Katsu Curry: The Ultimate Japanese Comfort Food at Home

If you love crispy fried chicken and rich, flavorful curry, then you’re about to fall in love with Crispy Chicken Katsu Curry.

This dish is pure comfort food heaven: tender chicken breast coated in golden, crunchy panko breadcrumbs, served with a smooth Japanese curry sauce over a bed of fluffy rice. It’s one of the most beloved dishes in Japanese home cooking and a must-order at every curry house.

The best part? You can easily make it at home, and it tastes even better than takeout.

Get ready for the ultimate crispy, saucy, satisfying meal!

Why You’ll Love Crispy Chicken Katsu Curry

• Crispy, juicy chicken every time
• Rich, savory curry sauce that’s packed with flavor
• Perfectly balanced—crispy, saucy, and hearty
• Great for meal prep and leftovers
• Feels restaurant-quality, but super easy at home

One bite, and you’ll be hooked forever!

Ingredients for Crispy Chicken Katsu Curry

This recipe makes 4 servings.

For the chicken katsu:

• 2 large boneless, skinless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• Vegetable oil, for frying

For the Japanese curry sauce:

• 2 tablespoons vegetable oil
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 medium carrots, diced
• 2 medium potatoes, diced
• 3 tablespoons all-purpose flour
• 2 tablespoons curry powder
• 3 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon ketchup
• 1 tablespoon honey
• Salt and pepper to taste

For serving:

• 4 cups cooked white rice
• Chopped parsley or scallions (optional)

Optional extras:

• Pickled ginger (beni shoga)
• Extra katsu sauce for dipping

Step-by-Step Instructions

1. Prepare the Chicken

Slice each chicken breast horizontally to create two thinner cutlets (you’ll have four pieces total).

Season both sides with salt and pepper.

Set up a breading station:

• Place flour in one shallow bowl.
• Beat eggs in a second shallow bowl.
• Place panko breadcrumbs in a third shallow bowl.

Dip each piece of chicken first in the flour, then the egg, then the panko, pressing gently to coat evenly.

Set aside on a plate.

2. Fry the Chicken Katsu

Heat about 1/2 inch of vegetable oil in a large skillet over medium heat.

Once the oil is hot (around 350°F or 175°C), add the breaded chicken cutlets.

Fry for about 3–4 minutes per side, until golden brown and crispy.

Transfer to a wire rack or paper towel-lined plate to drain.

Keep warm while you make the curry sauce.

3. Make the Japanese Curry Sauce

In a large saucepan over medium heat:

• Heat 2 tablespoons vegetable oil.
• Add diced onion and sauté until soft and translucent, about 5 minutes.
• Stir in garlic and ginger; cook for 1 minute.

Add carrots and potatoes.

Cook for another 5 minutes, stirring occasionally.

Sprinkle 3 tablespoons flour over the vegetables.

Cook for 1–2 minutes to form a roux.

Stir in the curry powder and cook for another 30 seconds to bloom the spices.

Gradually pour in the chicken broth, stirring constantly to avoid lumps.

Add soy sauce, ketchup, and honey.

Bring to a simmer.

Cook for 15–20 minutes until the sauce thickens and the veggies are tender.

Season with salt and pepper to taste.

4. Assemble the Dish

Slice the crispy chicken katsu into strips.

Spoon a generous amount of curry sauce over a bed of hot rice.

Top with sliced chicken.

Garnish with parsley or scallions if desired.

Serve immediately and enjoy every glorious, crispy, saucy bite!

Tips for the Best Crispy Chicken Katsu Curry

• Pound the chicken evenly for even cooking and crispier texture
• Use panko breadcrumbs for that signature airy crunch
• Don’t overcrowd the pan when frying—work in batches if needed
• Keep the oil at a steady temperature to avoid soggy katsu
• Let the curry simmer until thick and flavorful

Crispy, tender, saucy—it’s the best of all worlds!

Fun Variations to Try

Want to mix it up? Here are some tasty spins:

Pork Katsu Curry:

• Swap chicken for boneless pork chops for a traditional tonkatsu curry.

Tofu Katsu Curry:

• Bread and fry slabs of firm tofu instead of meat for a vegetarian version.

Spicy Katsu Curry:

• Add a teaspoon of cayenne pepper or a spoonful of sriracha to the curry sauce for a spicy kick.

Cheesy Katsu Curry:

• Place a slice of cheese on top of the hot katsu right before serving for extra richness.

Sweet Potato Curry:

• Add diced sweet potatoes to the curry sauce for a natural sweetness.

There’s no wrong way to customize this dish to your liking!

Make-Ahead and Storage Tips

To make ahead:

• Fry the chicken katsu and cool completely.
• Store separately from the curry sauce.

To store leftovers:

• Keep chicken and sauce in separate airtight containers in the fridge for up to 3 days.

To freeze:

• Freeze cooked chicken katsu individually wrapped.
• Freeze curry sauce in an airtight container.
• Thaw overnight in the fridge and reheat gently.

To reheat:

• Warm the curry sauce on the stove.
• Re-crisp chicken katsu in the oven or air fryer for best texture.

Meal prep friendly and just as delicious the next day!

What to Serve with Crispy Chicken Katsu Curry

While it’s a full meal on its own, here are a few extras that go perfectly:

Perfect pairings:

• Steamed edamame
• Japanese cucumber salad
• Pickled radish or ginger
• Miso soup
• Green tea or iced barley tea

A simple side makes the whole meal even more refreshing!

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FAQs

1. Can I bake the chicken katsu instead of frying?

Yes! Bake breaded chicken at 400°F (200°C) on a wire rack over a baking sheet for about 20–25 minutes, flipping halfway through, until crispy.

2. Can I air fry the chicken katsu?

Definitely! Preheat your air fryer to 400°F, spray the breaded chicken lightly with oil, and cook for 8–10 minutes per side until golden and crispy.

3. What’s the best type of rice to serve with katsu curry?

Short-grain Japanese rice (like sushi rice) is ideal because it’s slightly sticky and complements the sauce perfectly. Jasmine or basmati rice also work fine.

4. How can I make the curry sauce thicker?

Simmer it longer without the lid to reduce the liquid, or add an extra tablespoon of flour at the start when making the roux.

5. What curry powder should I use?

Use a mild Japanese-style curry powder if possible. If using standard curry powder, start with less and adjust to taste—it’s often stronger.

6. Can I make this dish gluten-free?

Yes! Use gluten-free panko, gluten-free flour, and tamari instead of soy sauce. Double-check all condiments too.

7. How do I keep the chicken crispy after frying?

Drain on a wire rack, not paper towels, and keep warm in a low oven (around 200°F) if needed before serving.

8. Can I make the curry sauce ahead of time?

Absolutely. The sauce can be made up to 3 days ahead and reheated gently. It also freezes beautifully.

9. Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs are juicier and just as delicious. They may take a minute or two longer to fry.

10. How do I store leftover katsu curry?

Store the chicken and sauce separately. Reheat the chicken in the oven or air fryer to crisp it back up, and reheat the sauce on the stove or in the microwave.