Katsu Curry Recipe: Crispy Chicken with Bold Flavor

Craving bold comfort food? This katsu curry recipe combines crispy chicken with rich, tangy sauce. Perfect for quick dinners or special meals.

Cooking Time: 40 minutes
Servings: 2

Ingredients

Instructions

Flatten chicken breasts until even. Sprinkle salt and pepper.

Set up three shallow bowls: one holds flour, another eggs, and the last breadcrumbs. Coat chicken through each layer.

Heat oil. Fry chicken until golden, turning for even crispness. Rest on paper towels.

Mix ketchup, oyster sauce, Worcestershire, and sugar in a saucepan. Simmer, stirring until smooth. Adjust seasoning if needed.

Slice chicken into strips. Plate over rice or noodles. Pour sauce generously. Add shredded cabbage or pickles for balance.

Storage Tips

Store leftovers in airtight containers. Keep chicken and sauce separate. Reheat chicken in an oven to maintain crispness. Refrigerated sauce stays fresh 3 days.

Variations

Gluten-Free: Use rice flour and gluten-free breadcrumbs. Substitute tamari for soy sauce.

Vegan Version: Swap chicken with tofu. Coat slices using cornstarch, plant-based milk, and crushed cornflakes. Use hoisin for oyster sauce.

Crispy Katsu Curry Recipe: Perfect Blend of Flavor, Texture

Discover a crispy katsu curry recipe combining golden chicken, rich sauce. Easy steps, bold taste—ideal for quick meals, gluten-free, or vegan options

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Chinese

Servings 2

Calories 693 kcal

Ingredients

 

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• 2 pcs Chicken breasts
• To taste Salt
• To taste Pepper
• 1 ½ cups All-purpose flour
• 1 ½ cups Panko bread crumbs
• 2 Eggs beaten
• Cooking oil For frying
• ½ cup Ketchup
• 3 tbsp Oyster sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp Brown sugar 1 tbsp

Instructions

 

• Flatten chicken breasts until even. Sprinkle salt and pepper.
  
• Set up three shallow bowls: one holds flour, another eggs, and the last breadcrumbs. Coat chicken through each layer.
  
• Heat oil. Fry chicken until golden, turning for even crispness. Rest on paper towels.
  
• Mix ketchup, oyster sauce, Worcestershire, and sugar in a saucepan. Simmer, stirring until smooth. Adjust seasoning if needed.
  
• Slice chicken into strips. Plate over rice or noodles. Pour sauce generously. Add shredded cabbage or pickles for balance.
  

Video

Nutrition

Calories: 693kcalCarbohydrates: 133gProtein: 22gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 164mgSodium: 1899mgPotassium: 580mgFiber: 5gSugar: 24gVitamin A: 559IUVitamin C: 5mgCalcium: 162mgIron: 9mg

Keyword katsu curry recipe

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FAQs

1. Can chicken bake instead of fry?
   Yes, bake at 425°F. Flip once midway for even results.
2. What pairs best with katsu curry?
   Steamed rice, stir-fried greens, or udon noodles.
3. How do I reduce sauce sweetness?
   Lower sugar slightly, increasing Worcestershire for balance.

This katsu curry recipe delivers crispy, flavorful chicken with bold sauce. Simple steps, endless variations—perfect for any table.