Katsu means breaded and deep fried food in Japanese. We have Ton-katsu (Pork Katsu) as famous dish but you can make katsu with Chicken or fish as well. Freshly fried juicy katsu over Japanese curry rice will satisfy any hungry person!
Making curry is an easy part. You just follow the instruction on the package. In this post, I will show you a basic katsu recipe with chicken, which you will love, with or without curry.
Make ahead the curry a night before if you like. When I have katsu as topping, I usually make vegetable only curry and cut the ingredients smaller. Read more about Japanese Curry Roux here.
- Chicken thigh, boneless 1lb
- Potato starch (Katakuriko) 1 cup
- Panko bread crumbs 2 cups
- 1 egg
- Oil for frying (Use high heat oil. I use Spectrum Sufflower Oil)
- Curry, cooked ahead
- Cooked Japanese rice (or any other type of rice)
- Salt and pepper the chicken thigh lightly. If you eat the katsu without curry, season it well here. Beat the egg and add 1 tbsp water and mix well.
- Use shallow dish or tray for potato starch and panko, use deeper dish for egg. Arrange all trays in this order: chicken > potato starch > egg mix > panko > empty dish to place coated chicken. This preparation makes the process easier!
- Coat the chicken with potato starch and shake off excess.
- Dip in the egg mix. Coat well.
- Place it in the panko and coat all sides by pressing lightly with your hand.
- Heat up the oil in a deep frying pan or a pot, about 2 inches deep. Medium high heat.
- Check the oil temperature by dropping a piece of panko, if it starts bubbling right away, it’s ready to fry.
- Add chicken in a oil and fry both side until it becomes golden crispy.
- Place on top of the curry rice!