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Crispy Japanese Katsu Chicken Curry Recipe Easy Perfect Sticky Rice

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A comforting and crispy Japanese katsu chicken served with rich, velvety curry sauce and perfectly sticky rice. This easy recipe is perfect for busy weeknights and delivers a satisfying crunch with a savory sauce.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs
  • Salt and pepper to taste
  • Garlic powder to taste
  • Pinch of paprika
  • ½ cup all-purpose flour (about 60g)
  • 2 large eggs, beaten, room temperature
  • 1 ½ cups panko breadcrumbs (about 150g)
  • 1 package Japanese curry roux blocks (usually 100g)
  • 1 medium onion, thinly sliced
  • 1 medium carrot, diced
  • 1 medium potato, diced
  • 3 cups chicken broth or water (720ml)
  • ½ medium apple, grated
  • 1 tablespoon unsalted butter
  • 1 ½ cups Japanese short-grain rice, rinsed thoroughly
  • 1 ¾ cups water for rice

Instructions

  1. Prepare the sticky rice: Rinse 1 ½ cups Japanese short-grain rice under cold water until water runs clear. Drain well. Add rice and 1 ¾ cups water to a medium saucepan. Soak for 30 minutes if possible. Bring to a boil over medium heat, reduce to low, cover, and cook for 15 minutes. Remove from heat and let steam for 10 minutes without lifting lid.
  2. Prep the chicken: Pat chicken thighs dry. Season both sides with salt, pepper, garlic powder, and paprika. Set up breading stations with flour, beaten eggs, and panko breadcrumbs.
  3. Bread the chicken: Dredge each piece in flour, shake off excess. Dip in beaten eggs, then coat thoroughly with panko breadcrumbs. Press breadcrumbs lightly to adhere. Place on plate.
  4. Cook the curry sauce: Melt butter in medium saucepan over medium heat. Add sliced onion, diced carrot, and potato. Sauté 5-7 minutes until softened. Pour in chicken broth or water and bring to simmer. Cover and cook 10-15 minutes until vegetables are tender. Grate in half an apple and stir.
  5. Add curry roux: Break curry roux blocks into pieces and stir into simmering vegetables. Stir gently until roux dissolves and sauce thickens. Reduce heat to low and keep warm.
  6. Fry the chicken: Heat ½ inch vegetable oil in large skillet over medium heat (~350°F/175°C). Fry chicken pieces in batches for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
  7. Assemble the dish: Slice chicken into strips. Serve over sticky rice and ladle curry sauce on top or on the side. Garnish with chopped scallions or pickled ginger if desired.

Notes

Maintain steady medium heat when frying to avoid burning or sogginess. Fry in batches to keep oil temperature stable. Rinse rice thoroughly to remove starch and soak before cooking for perfect stickiness. Stir curry roux gently to avoid lumps. Curry sauce can be made ahead and reheated while frying chicken. Serve chicken immediately or keep sauce separate to maintain crispiness.

Nutrition

Keywords: Japanese curry, chicken katsu, crispy chicken, sticky rice, comfort food, easy dinner, curry sauce, panko breadcrumbs

Find it online: https://realityeats.com/crispy-japanese-katsu-chicken-curry-recipe-easy-perfect-sticky-rice/