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
Scale
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
