This spot-on CoCo Ichi-style katsu curry delivers extra-crispy panko cutlets smothered in rich, slightly sweet Japanese curry. Learn the chain’s signature roux blend, why double-frying matters, and how to plate like the pros (curry moat technique included!). Your kitchen will smell like the Shinjuku flagship!
⭐ Why This Recipe Works
✔ Double-fry technique for extra-crispy katsu
✔ Authentic curry roux flavor (with secret umami boost)
✔ Meal-prep friendly – sauce and chicken reheat beautifully
Yields: 4 servings
Prep time: 30 minutes
Cook time: 30 minutes
Ingredients:
For the Chicken Katsu:
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Salt and black pepper to taste
- Vegetable oil, for frying
For the Curry Sauce:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and cubed
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 4 cups chicken broth
- 2 tablespoons Japanese curry powder (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon honey (optional, for sweetness)
- Salt to taste
- Cooked Japanese short-grain rice, for serving
Step-by-Step Instructions with Pictures:
1. Prepare the Chicken:
- Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or a heavy skillet, pound the chicken to an even thickness of about 1/2 inch.
- Season both sides of the chicken with salt and pepper.
2. Set up the Breading Station:
- Place the flour in a shallow dish.
- Place the beaten eggs in another shallow dish.
- Place the panko breadcrumbs in a third shallow dish.
3. Bread the Chicken:
- Dredge each chicken breast in the flour, making sure it’s fully coated. Shake off any excess flour.
- Dip the floured chicken into the beaten eggs, ensuring it’s completely covered. Let any excess egg drip off.
- Finally, press the egg-coated chicken firmly into the panko breadcrumbs, making sure the entire surface is evenly coated.
4. Fry the Chicken Katsu:
- Pour enough vegetable oil into a large skillet to reach a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches about 325-350°F (160-175°C). You can test the oil by dropping a few panko breadcrumbs in; they should sizzle and turn golden brown within seconds.
- Carefully place the breaded chicken breasts in the hot oil, being careful not to overcrowd the pan.
- Fry for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the cooked chicken katsu from the skillet and place it on a wire rack or paper towel-lined plate to drain excess oil.
5. Prepare the Curry Sauce:
- In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat.
- Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add the chopped carrots and cubed potatoes and cook for another 5-7 minutes, stirring occasionally.
- Stir in the minced garlic and grated ginger and cook for 1 minute more until fragrant.
6. Make the Curry:
- Sprinkle the Japanese curry powder over the vegetables and stir well to coat. Cook for 1 minute, allowing the spices to become fragrant.
- Gradually pour in the chicken broth, stirring constantly to prevent any lumps from forming.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
- Stir in the soy sauce and honey (if using). Taste and adjust the seasoning with salt as needed. If the curry sauce is too thin, you can simmer it uncovered for a few more minutes to thicken, or whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
7. Slice the Chicken Katsu:
- Once the chicken has cooled slightly, use a sharp knife to slice it into strips about 1 inch wide.
8. Assemble and Serve:
- Serve the hot cooked rice in bowls.
- Arrange the sliced chicken katsu over the rice.
- Ladle a generous amount of the curry sauce over the chicken and rice.
- Garnish with chopped green onions or pickled ginger (optional). Serve immediately and enjoy!
💡 Chef’s Secrets
✔ Extra crunch: Mix 10% corn flakes with panko
✔ No deep fryer? Shallow fry in ½” oil, flipping once
✔ Vegetarian version: Use tofu or eggplant katsu
🍽️ Traditional Serving Style
- Rice on the side (not underneath)
- Tonkatsu sauce drizzle for chicken
- Miso soup starter
🌡️ Storage
- Fridge: 3 days (store chicken & sauce separately)
- Freeze sauce: 1 month (chicken best reheated in oven)
📊 Nutrition (Per Serving)
Calories: 780 | Protein: 42g | Carbs: 85g
Enjoy your delicious homemade Chicken Katsu Curry!
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