Chicken Katsu Recipe Recipe

Name: Chicken Katsu Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 yellow onion, finely chopped; 4 cloves garlic, minced; 1 tablespoon grated fresh ginger; Kosher salt; 1/4 cup flour; 2 tablespoons mild yellow curry powder; 2 tablespoons tomato paste or ketchup; 2 tablespoons Worcestershire sauce; 1 tablespoon honey; 2 cups low-sodium chicken broth; 1 can coconut milk*, shaken well; 6 boneless, skinless chicken breast halves (each about 6 ounces), pounded to 1/2-inch thickness; Kosher salt; 1 cup flour; 2 large eggs; 3 cups Japanese panko; 1 cup canola oil; Steamed rice, for serving

Servings: persons

1 tablespoon canola oil
1 yellow onion, finely chopped
4 cloves garlic, minced
1 tablespoon grated fresh ginger
Kosher salt
1/4 cup flour
2 tablespoons mild yellow curry powder
2 tablespoons tomato paste or ketchup
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cups low-sodium chicken broth
1 can coconut milk*, shaken well
6 boneless, skinless chicken breast halves (each about 6 ounces), pounded to 1/2-inch thickness
Kosher salt
1 cup flour
2 large eggs
3 cups Japanese panko
1 cup canola oil
Steamed rice, for serving

1
To make the curry sauce, in a large saucepan over medium heat, add the oil and warm until hot.
2
Add the onion, garlic, ginger, and a pinch of salt and cook, stirring, until it softens, about 5 minutes.
3
Sprinkle in the flour and cook, stirring, for 2 minutes.
4
Stir in the curry powder, tomato paste, Worcestershire, honey, and 1 teaspoon salt.
5
Slowly pour in the chicken broth, whisking until the sauce is smooth and combined.
6
Stir in the coconut milk.
7
Bring the sauce to a boil.
8
Cover, reduce the heat to low, and simmer until fragrant, about 30 minutes.
9
Keep warm.
10
Meanwhile, make the chicken katsu.
11
Season the chicken breasts with salt.
12
Place the flour, eggs, and panko in 3 separate bowls.
13
Dredge the chicken in the flour, then the eggs, then the panko, each time letting the excess drip off.
14
Place on a baking sheet.
15
In 2 very large frying pans (or in batches), warm the oil over medium-high heat, dividing it between the pans.
16
Fry the chicken, turning once, until golden and crispy, about 5 minutes.
17
Serve the chicken with plenty of the curry sauce and rice.

1587

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 yellow onion, finely chopped, 4 cloves garlic, minced, 1 tablespoon grated fresh ginger, and more.

Yes, Chicken Katsu Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Katsu Recipe

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