Japanese Chicken Katsu Curry Rice

Crispy air-fried chicken katsu meets a rich, velvety Japanese curry sauce loaded with tender potatoes and carrots for the ultimate comfort meal.

Ingredients

• 1 piece chicken breast
• 3 slices fresh ginger
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• to taste black pepper salt
• 12 cup cornstarch
• 1 large egg
• 1 cup panko breadcrumbs
• 1 medium red onion
• 1 medium potato
• 1 medium carrot
• 1 block Japanese curry roux
• 500 ml water
• 2 servings steamed white rice
• optional black sesame seeds

Instructions

1. 1Marinate the chicken

   

   Place the sliced chicken breast on a plate and add several slices of fresh ginger. Pour in one tablespoon of light soy sauce, one tablespoon of oyster sauce, and a seasoning of black pepper salt. Mix the ingredients thoroughly so the chicken is evenly coated and let it marinate for ten minutes to develop flavor.

   Tip: The ginger slices help to remove any gamey scent from the meat while adding a subtle aromatic depth to the marinade.
2. 2Coat with starch

   

   Take the fully marinated chicken breast and dredge it thoroughly in a layer of starch. Ensure the entire surface is evenly coated, which will help the subsequent egg wash and breadcrumbs stick properly.

   Tip: Press the starch firmly onto the chicken with your fingers, then gently shake off any excess powder before moving to the next step.
3. 3Dip in egg wash

   

   Transfer the starch-coated chicken breast into a tray filled with beaten egg wash. Submerge the meat completely to ensure the egg creates an even, sticky layer over the starch.

   Tip: Allow any excess egg wash to drip off the chicken before transferring it to the breadcrumbs to prevent large, unwanted clumps from forming.
4. 4Apply the breadcrumbs

   

   Place the egg-washed chicken breast into a tray of bright orange breadcrumbs. Press the breadcrumbs firmly onto both sides of the chicken to create a thick and uniform crust.

   Tip: Use one hand for wet ingredients and the other for dry ingredients to keep your hands clean and avoid breading your fingers.
5. 5Air fry the breaded chicken

   

   Place the breaded chicken katsu into the air fryer basket in a single layer. Cook at 180°C for 10 minutes until the exterior is golden-brown and the chicken is cooked through.

   Tip: Make sure to place the chicken in a single layer without overlapping to ensure the hot air can circulate and crisp up all sides of the breading.
6. 6Sauté the onions

   

   Heat a small amount of oil in a stainless steel pan, then add the diced red onions. Sauté the onions over heat until they soften and become aromatic.

   Tip: Keep the heat at medium and stir constantly to sweat the onions without browning them too quickly, creating a sweet and flavorful base for the curry.
7. 7Sauté the vegetables

   

   Add the diced potatoes and carrots to the sautéed onions. Stir-fry the vegetables for 2-3 minutes to slightly soften them and allow them to absorb the aromatic flavors from the pan before adding liquid.

   Tip: Cut your potatoes and carrots into small, uniform cubes so they cook through quickly and evenly during the simmering process.
8. 8Add water for the broth

   

   Pour an appropriate amount of water from a measuring cup into the pan containing the stir-fried vegetables. The liquid provides the base for the curry sauce and is necessary for simmering the potatoes and carrots until they are completely tender.

   Tip: You can use chicken or vegetable stock instead of plain water if you want to add an extra layer of savory richness to the final curry.
9. 9Add the curry roux

   

   Bring the water to a simmer and then place a solid brown curry roux cube into the pan. Use your cooking utensils to help submerge and dissolve the cube into the hot liquid, which will transform the water into a thick, aromatic, and savory sauce.

   Tip: If you prefer a thicker or more intense flavor, you can add an extra half-cube of roux, but remember that the sauce will thicken naturally as it simmers.
10. 10Simmer the curry

    

    Cover the pan and simmer on medium-low for 10 minutes. Stir occasionally with a spatula to ensure the roux is fully incorporated and the sauce is velvety smooth.

    Tip: Keep the heat on medium-low during this stage to prevent the bottom of the curry from scorching as the sauce thickens.
11. 11Slice the chicken katsu

    

    Place the air-fried chicken on a cutting board and slice it into even strips using a sharp knife. This presentation allows the crispy crust to stay intact while making the dish easier to serve over the curry.

    Tip: Let the chicken rest for a minute before slicing to keep the meat juicy and prevent the breading from falling off.

Storage & Reheating

Burn It Off

Frequently Asked Questions