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Crispy Chicken Katsu Curry Bowl

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This easy Japanese-style dinner features ultra-crispy panko chicken katsu served over fluffy rice and topped with a rich, aromatic curry sauce. It’s a comforting, crowd-pleasing meal perfect for family gatherings or cozy weeknights.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb, pounded to 1/2-inch thickness)
  • Salt and pepper, to taste
  • 1/2 cup all-purpose flour (or rice flour for gluten-free)
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs (Japanese style)
  • 1.5 cups vegetable oil (for frying)
  • 1 tablespoon vegetable oil (for curry sauce)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small carrot, peeled and diced
  • 1 medium potato, peeled and diced
  • 1 apple, grated (Fuji or Gala)
  • 2 tablespoons curry powder (Japanese style, e.g., S&B)
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth (low-sodium preferred)
  • 2 tablespoons soy sauce
  • 1 tablespoon honey (or maple syrup for vegan)
  • 1 tablespoon ketchup
  • Salt and pepper, to taste
  • 3 cups cooked Japanese short-grain rice or jasmine rice
  • Fresh parsley or scallions, for garnish
  • Pickled ginger (optional, for serving)

Instructions

  1. Place chicken breasts between two sheets of plastic wrap and pound to about 1/2-inch thickness. Season both sides with salt and pepper.
  2. Set up three bowls: one with flour, one with beaten eggs, and one with panko. Dredge chicken in flour, then egg, then coat generously in panko, pressing crumbs onto chicken.
  3. Heat 1.5 cups vegetable oil in a large skillet over medium-high heat (about 350°F). Fry chicken 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
  4. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add onion and sauté until soft and lightly golden, about 5 minutes. Stir in garlic, carrot, and potato, and cook for 2-3 minutes. Add grated apple.
  5. Sprinkle in curry powder and flour. Cook, stirring, until fragrant, about 1 minute.
  6. Slowly pour in chicken broth, whisking to prevent lumps. Add soy sauce, honey, and ketchup. Bring to a gentle simmer, cover, and cook for 15-20 minutes until veggies are tender and sauce thickens. Season with salt and pepper.
  7. While curry simmers, cook rice according to package instructions.
  8. Let fried chicken rest for 2 minutes, then slice into strips.
  9. To assemble, spoon rice into bowls. Top with sliced chicken katsu, ladle curry sauce over, and garnish with parsley, scallions, and pickled ginger if desired.

Notes

For gluten-free, use rice flour and gluten-free panko. Chicken thighs can be substituted for juicier meat. Curry sauce tastes even better the next day. For vegetarian, use tofu and vegetable broth. Double-dredge for extra crunch. Use a thermometer to keep oil at 350°F for best results.

Nutrition

Keywords: chicken katsu, Japanese curry, curry bowl, comfort food, easy dinner, crispy chicken, family meal, weeknight dinner, panko chicken, rice bowl

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