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Crispy Japanese Chicken Katsu Curry Recipe Easy Homemade with Pickled Daikon

Japanese chicken katsu curry - featured image
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A comforting and easy homemade Japanese chicken katsu curry featuring crispy fried chicken, rich curry sauce, and tangy pickled daikon for a perfect balance of textures and flavors.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (1 to 1.5 pounds)
  • 1 cup all-purpose flour (120g)
  • 2 large eggs, beaten
  • 1.5 cups panko breadcrumbs (150g)
  • Salt and black pepper to taste
  • Vegetable oil for frying
  • 2 tablespoons unsalted butter (28g)
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 medium carrot, diced
  • 2 tablespoons all-purpose flour (16g)
  • 3 tablespoons Japanese curry powder or 2 curry roux blocks
  • 2 cups chicken broth (16 fl oz / 480ml)
  • 1 tablespoon soy sauce
  • 1 teaspoon honey or brown sugar
  • 1 small daikon radish, peeled and thinly sliced
  • 1/2 cup rice vinegar (4 fl oz / 120ml)
  • 1/4 cup granulated sugar (50g)
  • 1 teaspoon salt
  • Optional: a few slices of fresh chili or a small piece of kombu

Instructions

  1. Trim chicken breasts and place each between two sheets of plastic wrap. Pound evenly to about 1/2 inch thickness using a meat mallet or rolling pin. Season both sides with salt and black pepper.
  2. Set up three shallow bowls with flour, beaten eggs, and panko breadcrumbs. Dredge each chicken piece in flour, shake off excess, dip into egg, then press firmly into panko to coat completely. Set aside.
  3. Thinly slice peeled daikon radish. In a jar or bowl, combine rice vinegar, sugar, and salt; stir until sugar dissolves. Add daikon slices and optional chili or kombu. Let sit at least 30 minutes or overnight for deeper flavor.
  4. In a saucepan over medium heat, melt butter. Add chopped onions and sauté until soft and golden, about 8 minutes. Add garlic and cook 1 minute until fragrant. Stir in diced carrots and cook 3 more minutes.
  5. Sprinkle flour over vegetables and stir constantly for 2 minutes to cook out raw flour taste. Add curry powder or crumble in curry roux blocks and stir to combine.
  6. Slowly pour in chicken broth while whisking to avoid lumps. Bring to a gentle simmer and cook 10-15 minutes until sauce thickens and carrots are tender. Stir in soy sauce and honey or brown sugar. Adjust seasoning if needed.
  7. Heat vegetable oil in a deep skillet over medium-high heat (about 350°F). Fry breaded chicken 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Avoid overcrowding. Drain on wire rack or paper towels.
  8. Slice chicken katsu into strips. Serve over steamed rice, ladle curry sauce on top, and garnish with pickled daikon on the side.

Notes

Keep oil temperature steady at about 350°F to ensure crispy crust without undercooking. Prepare pickled daikon first to allow flavors to develop. Avoid overcrowding frying pan to maintain oil temperature. Curry sauce can be made ahead and tastes better the next day. For gluten-free, substitute flour and panko with gluten-free alternatives.

Nutrition

Keywords: chicken katsu, Japanese curry, crispy chicken, pickled daikon, homemade curry, comfort food, easy dinner

Find it online: https://tempotaste.com/crispy-japanese-chicken-katsu-curry-recipe-easy-homemade-with-pickled-daikon/