She Strengthens

Satisfy Your Cravings with Japanese-Style Fried Chicken

Who can resist the allure of crispy fried chicken, especially when it’s smothered in a rich, creamy curry sauce? This Japanese-inspired katsu recipe is a game-changer, perfect for group gatherings or cozy weeknight dinners.

The Secret to Silky Curry Sauce

Coconut milk is the magic ingredient that elevates this dish from ordinary to extraordinary. By combining it with a blend of aromatic spices, herbs, and a hint of sweetness, you’ll create a sauce that’s both comforting and sophisticated.

Easy and Impressive

This recipe yields 6 generous servings and requires only 30 minutes of active cooking time. With a total preparation time of 1 hour and 15 minutes, you can easily whip up this crowd-pleaser without breaking a sweat.

Curry Sauce Ingredients

• 1 tablespoon canola oil
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• Kosher salt
• 1/4 cup flour
• 2 tablespoons mild yellow curry powder
• 2 tablespoons tomato paste or ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 2 cups low-sodium chicken broth
• 1 can coconut milk, shaken well

Chicken Katsu Ingredients

• 6 boneless, skinless chicken breast halves (about 6 ounces each), pounded to 1/2-inch thickness
• Kosher salt
• 1 cup flour
• 2 large eggs
• 3 cups Japanese panko
• 1 cup canola oil
• Steamed rice, for serving

Let’s Get Cooking!

To make the curry sauce, heat the oil in a large saucepan over medium heat. Add the onion, garlic, ginger, and a pinch of salt, cooking until the mixture softens. Sprinkle in the flour and cook for 2 minutes, then stir in the curry powder, tomato paste, Worcestershire sauce, honey, and salt. Gradually pour in the chicken broth, whisking until smooth, and finally stir in the coconut milk. Bring the sauce to a boil, cover, and simmer for 30 minutes.

Meanwhile, prepare the chicken katsu by seasoning the breasts with salt. Dredge the chicken in flour, eggs, and panko, letting excess drip off between each step. Fry the chicken in hot oil until golden and crispy, about 5 minutes per side. Serve with a generous helping of curry sauce and steamed rice.