Hawaii Chicken Katsu Curry Recipe
If you crave a meal that is both comforting and packed with vibrant flavors, then Hawaii Chicken Katsu Curry is the perfect dish to make your taste buds sing. This delightful combination features crispy, golden chicken katsu paired with a rich, mildly sweet Japanese curry that’s enhanced by the natural sweetness of grated Fuji apples and the earthiness of carrots. Every bite offers a wonderful texture contrast and a savory-sweet harmony that feels like a warm hug on a plate. Whether you’re serving it for a family dinner or impressing friends, this dish truly captures the spirit of tropical comfort food with a unique twist.
Ingredients You’ll Need
Pulling off delicious Hawaii Chicken Katsu Curry is easier than you think, thanks to a handful of simple yet thoughtfully selected ingredients. Each one plays a crucial role, from building the curry’s luscious flavor base to creating the irresistible crunchy crust on the chicken.
- Neutral oil: Essential for sautéing the aromatics and frying the chicken, a neutral oil won’t overpower the delicate flavors.
- Large onions (chopped): They add sweetness and body to the curry base when cooked down.
- Garlic cloves (minced): Bring a subtle pungency that rounds out the curry’s savory profile.
- Fresh ginger (minced): Adds a gentle zing that lifts the dish’s flavor complexity.
- Fuji apples (grated): Provide a natural sweetness and slight tartness, giving the curry a unique fruity hint.
- Carrots (chopped): Contribute color, texture, and a mild earthiness to the sauce.
- Chicken stock: Acts as the flavorful liquid base that ties all ingredients together.
- Soy sauce: Adds subtle umami depth and a touch of saltiness to the curry.
- Japanese curry mix (block): The heart of this dish’s characteristic flavor, melting effortlessly into the sauce.
- All-purpose flour: Used for dredging the chicken to help the egg and breadcrumbs adhere perfectly.
- Large eggs (beaten): Bind the coating and help create that signature crunchy crust.
- Panko breadcrumbs: Give the katsu its irresistible light and crispy texture.
- Boneless skinless chicken thighs: Perfect for juicy, tender meat that remains moist after frying.
- Cooked rice: The perfect starchy base to soak up the curry’s luscious sauce.
- Katsu sauce (homemade or store-bought): Adds a tangy, savory kick when drizzled over the chicken.
How to Make Hawaii Chicken Katsu Curry
Step 1: Preparing the Curry Base
Start by heating the neutral oil in a large pot over medium heat. Add the chopped onions, minced garlic, and ginger, sautéing them gently for about five minutes until the onions turn soft and translucent, releasing their sweetness. Next, crank the heat up slightly and toss in the grated Fuji apples and chopped carrots. Cook for another five minutes, allowing their natural sugars to meld into the mix and create a vibrant base for your curry.
Step 2: Building the Curry Sauce
Pour in the chicken stock and a splash of soy sauce, then bring everything up to a boil. Once boiling, remove the pot from heat and stir in the Japanese curry blocks until fully dissolved. Simmer the mixture for five to ten minutes, stirring occasionally, until it thickens to your desired consistency; if it feels too thick, just add a little more water to achieve that perfect balance between saucy and hearty.
Step 3: Preparing the Chicken Katsu
Set up your breading station with three shallow dishes: one with all-purpose flour, one with beaten eggs, and another with panko breadcrumbs. Taking each chicken thigh, coat both sides first in flour to help the egg wash adhere. Then dip into the beaten eggs, and finally press into the panko breadcrumbs to form a generous, even coating. Place the breaded chicken on a baking sheet while prepping the rest.
Step 4: Frying the Chicken
Heat about an inch of oil in a deep skillet or frying pan to 350°F (175°C). Carefully add one or two pieces of chicken at a time, frying them for four to five minutes on each side or until they turn a rich golden brown. Once cooked, transfer the katsu to a wire rack to drain off any excess oil, ensuring your chicken stays crispy.
Step 5: Bringing It All Together
Serve the crispy chicken katsu over a bed of steaming hot rice, generous ladles of the thick and flavorful curry poured over the top. For the ultimate finishing touch, drizzle with katsu sauce, which complements the dish’s sweet and savory notes beautifully, creating that iconic Hawaii Chicken Katsu Curry experience.
How to Serve Hawaii Chicken Katsu Curry
Garnishes
Garnishing this dish can elevate both the presentation and flavor. Try sprinkling chopped fresh parsley or scallions on top for a pop of color and freshness. A few pickled ginger slices on the side offer a zingy contrast that brightens each bite without stealing the show.
Side Dishes
While Hawaii Chicken Katsu Curry shines on its own, pairing it with simple sides like steamed or lightly pickled vegetables can add a lovely crunch and balance. Crisp cucumber salad or a side of steamed broccoli works wonderfully, adding freshness and visual appeal to your plate.
Creative Ways to Present
For a fun twist, serve the chicken katsu sliced into strips and arranged fan-like on top of the rice and curry. Alternatively, layer the components in a bento box style for an inviting, compartmentalized presentation that’s perfect for lunch. Adding a small bowl of extra katsu sauce for dipping can also make the meal interactive and exciting.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, the best way to store them is to keep the curry sauce and chicken katsu separate. Place both in airtight containers and refrigerate for up to three days. This helps preserve the katsu’s crispiness and keeps the curry fresh and flavorful.
Freezing
Hawaii Chicken Katsu Curry is freezer-friendly when stored properly. Freeze the curry sauce in a sealed container for up to two months. While you can freeze the chicken katsu, note that the crust may lose some crispiness upon thawing. To counter this, reheat katsu in an oven or air fryer to regain its delightful crunch.
Reheating
For the best reheating results, warm the curry gently on the stovetop to prevent any separation. Reheat the chicken katsu in a preheated oven at 375°F (190°C) for 10-15 minutes, flipping halfway through, or pop it in an air fryer. Avoid microwaving the katsu, as it can quickly turn soggy, losing that wonderful texture.
FAQs
Can I use chicken breast instead of thighs for Hawaii Chicken Katsu Curry?
Absolutely! While thighs remain juicier and more forgiving in frying, chicken breasts work well if pounded thin to ensure they cook evenly and stay tender inside the crispy coating.
Is there a substitute for Japanese curry blocks?
If you can’t find Japanese curry mix, look for mild curry roux blocks or make a homemade curry sauce using a mix of garam masala, turmeric, and mild spices, though the flavor profile will be slightly different.
How do I make homemade katsu sauce?
Homemade katsu sauce is super simple! Combine ketchup, Worcestershire sauce, soy sauce, and a touch of sugar or honey to balance the flavors. Adjust quantities to taste for that perfect tangy and savory punch.
Can Hawaii Chicken Katsu Curry be made gluten-free?
Yes! Use gluten-free flour and panko breadcrumbs or crushed rice crackers for the coating. Also, ensure your curry mix and soy sauce are gluten-free, as regular versions often contain wheat.
What’s the best way to get extra crispy chicken katsu?
To achieve maximum crispiness, press the panko breadcrumbs firmly onto the chicken, and fry in hot oil without overcrowding the pan. After frying, draining on a wire rack rather than paper towels keeps the crust crispier by preventing steam buildup.
Final Thoughts
There’s something incredibly satisfying about making and sharing Hawaii Chicken Katsu Curry. The marriage of crispy fried chicken with a velvety, sweet-savory curry sauce is simply irresistible. Whether you’re cooking for family or hosting friends, this dish brings warmth, joy, and a little island flair to your table. Don’t wait—give it a try and discover your new favorite comfort food.
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Hawaii Chicken Katsu Curry Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
Hawaii Chicken Katsu Curry is a delicious and comforting Japanese-inspired dish featuring crispy breaded chicken thighs served with a rich, mildly sweet curry sauce made from onions, grated Fuji apples, carrots, and authentic Japanese curry mix. Perfectly paired with steamed rice and traditional katsu sauce, this recipe offers a satisfying blend of savory and sweet flavors with a delightful crunch.
Ingredients
Curry Sauce Ingredients
- 1/4 cup neutral oil
- 2 large onions, chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 Fuji apples, grated
- 2 carrots, chopped
- 6 cups chicken stock
- 1 tsp soy sauce
- 1 block Japanese curry mix
Katsu Ingredients
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 6 boneless skinless chicken thighs, pounded to ½-inch thickness
- Neutral oil for frying (about 1 inch depth)
To Serve
- Cooked steamed rice
- Katsu sauce (homemade or store-bought)
Instructions
- Prepare the curry sauce: In a large pot, heat 1/4 cup neutral oil over medium heat. Add the chopped onions, minced garlic, and minced ginger. Sauté for about 5 minutes until the onions become soft and translucent.
- Add fruits and vegetables: Increase the heat to medium-high. Add the grated Fuji apples and chopped carrots. Cook for an additional 5 minutes to soften and blend the flavors.
- Add liquids and curry mix: Pour in 6 cups of chicken stock and 1 teaspoon soy sauce. Bring the mixture to a boil. Remove the pot from heat, then add 1 block of Japanese curry mix, stirring until fully dissolved.
- Simmer the curry: Return to low heat and simmer for 5 to 10 minutes until the sauce thickens to your desired consistency. Add additional water if the curry is too thick. Keep warm while preparing the chicken katsu.
- Prepare the breading stations: Set up three shallow dishes: place flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.
- Bread the chicken: Coat each chicken thigh evenly on both sides with flour. Dip into the beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently to ensure the breadcrumbs stick well. Place the breaded chicken on a baking sheet.
- Fry the chicken katsu: Heat about 1 inch of neutral oil in a deep skillet or frying pan to 350°F (175°C). Fry 1-2 pieces of chicken at a time, cooking for 4-5 minutes on each side until golden brown and cooked through. Remove and drain on a wire rack to eliminate excess oil.
- Serve: Immediately serve the crispy chicken katsu with steamed rice, topped or accompanied by warm Japanese curry sauce and katsu sauce for dipping or drizzling.
Notes
- For extra crispiness, double-coat the chicken by repeating the egg and panko breadcrumb step.
- You can substitute chicken thighs with chicken breasts if preferred, though thighs remain juicier.
- If you cannot find Japanese curry mix, use good-quality curry roux blocks or powder available at Asian grocery stores.
- Adjust the thickness of the curry by adding more chicken stock or water if needed while simmering.
- Use a thermometer to maintain oil temperature at 350°F to prevent soggy or greasy katsu.
- Leftover curry sauce can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying and Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving (1 chicken thigh with curry and rice)
- Calories: 650 kcal
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.1 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: chicken katsu curry, Japanese curry, crispy chicken, panko breaded chicken, Japanese comfort food, curry sauce recipe
