Japanese Curry Chicken Cutlet (Katsu Curry)

A perfect comfort meal featuring a crispy, golden-fried chicken cutlet served over a fluffy omelet and rice, all smothered in a rich, savory vegetable curry.

Ingredients

• 2 chicken breasts
• 1000g water
• 55g salt
• 1 onion
• 3 cloves garlic
• 2 carrots
• 150g mushrooms
• 1 curry cube
• 250ml water
• 2 eggs
• 50g flour
• 100g breadcrumbs
• 500ml cooking oil
• 1 stalk green onions

Instructions

1. 1Brine the chicken breast

   

   Place the chicken breast into a bowl filled with 1000g of water and 55g of salt. Let it soak for 4 hours to ensure the meat remains juicy and flavorful during cooking.

   Tip: Do not exceed the recommended soaking time to prevent the texture from becoming too soft.
2. 2Sauté the aromatics

   

   Heat a small amount of oil in a pot over medium heat. Add the minced onion and garlic, sautéing until they are fragrant and translucent.

   Tip: Keep the heat moderate so the garlic does not burn, which can make the curry bitter.
3. 3Add vegetables

   

   Add the prepared carrot chunks and sliced mushrooms to the pot with the aromatics. Stir well to combine and cook until the vegetables start to soften.

   Tip: Cutting carrots into uniform pieces ensures they cook through at the same rate.
4. 4Create the curry base

   

   Add one curry cube to the pot and pour in one cup of boiling water. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes to develop the flavors.

   Tip: Make sure the curry cube is fully dissolved before letting the mixture simmer.
5. 5Coat the chicken: Egg wash

   

   Prepare the chicken for frying by dipping the brined chicken breast into a container of egg wash. Ensure the chicken is evenly coated to help the flour adhere.

   Tip: Shake off any excess egg wash before moving to the flour coating step.
6. 6Coat the chicken: Flour

   

   Take the egg-washed chicken breast and press it firmly into a container of flour. Ensure the entire surface is covered with a thin, even layer of flour.

   Tip: Use a light hand when pressing to keep the coating even without clumping.
7. 7Bread the chicken

   

   Take the chicken breast that has been coated in egg wash and flour, dip it again into the egg wash, and then thoroughly coat it in breadcrumbs until fully covered.

   Tip: Press the breadcrumbs firmly into the chicken to ensure an even, crispy crust when frying.
8. 8Fry the chicken cutlet

   

   Carefully place the breaded chicken breast into oil heated to 160°C. Fry until both sides are golden brown and the chicken is fully cooked through.

   Tip: Maintain the oil temperature at 160°C to ensure the crust browns evenly without burning.
9. 9Prepare the soft eggs

   

   Pour the remaining egg wash into a preheated frying pan and gently scramble it over medium-low heat until the eggs reach a soft, fluffy consistency.

   Tip: Remove the eggs from the heat while they are still slightly runny, as the residual heat will continue to cook them.
10. 10Assemble and serve

    

    Place the soft scrambled eggs over a serving of warm rice. Add the sliced chicken cutlet on top and finish by drizzling with the prepared curry sauce.

    Tip: Pour the curry sauce right before serving to keep the chicken crust crispy.

Storage & Reheating

Burn It Off

Frequently Asked Questions