Chicken Katsu
with Japanese Curry
Recipe By:
Prep + Cook Time:
45 minutes
Serving Size:
4 Servings
As featured in the:
August 26, 2026 Coupon Book
Few dishes are more local than Chicken Katsu with Japanese Curry! Crispy chicken, hearty curry and hot rice come together for the ultimate island favorite that’s guaranteed to satisfy hungry family and friends.
Ingredients
1 tbsp. cooking oil + for frying
1 lb. beef, cubed
salt and black pepper, to taste
1 small onion, chopped
1 large carrot, chopped
1 russet potato, chopped
2½ cups water
1 box (3.2 to 4.05 oz.) Japanese Curry Sauce Mix
4 boneless, skinless chicken thighs
½ cup flour
2 eggs, beaten
1½ cups 1916 Panko Breadcrumbs
steamed rice
Instructions
Heat oil in a medium pot over medium-high heat. Season beef with salt and pepper and cook until browned. Remove and set aside. Add onion, carrot and potato and cook for three to four minutes. Return beef to the pot. Add water and curry mix, stirring until dissolved.
Bring to a simmer and cook for 30 minutes, or until vegetables are tender.
Season chicken thighs with salt and pepper. Dredge each piece in flour, then egg, then panko breadcrumbs. Heat oil in a large skillet over medium-high heat.
Fry chicken for about four minutes per side, or until golden brown and cooked through.
Drain on paper towels and slice. Serve chicken katsu over steamed rice and spoon curry over the top.
KTA tip: For an eggless version, simply use 1916 Katsu Batter, then coat with 1916 Panko Breadcrumbs for the perfect golden crust.
Recipe By:
Prep + Cook Time:
45 minutes
Serving Size:
4 Servings
As featured in…
August 26, 2026 Coupon Book
