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Crispy Chicken Katsu Curry Recipe Easy Homemade with Sticky Rice and Pickled Ginger

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A comforting and crispy Japanese-inspired chicken katsu curry served with sticky rice and tangy pickled ginger. This easy homemade recipe delivers a perfect balance of textures and flavors in under 40 minutes.

Ingredients

Scale
  • 2 large chicken breasts, pounded to even thickness (about 6–8 oz / 170–225 g each)
  • Salt and pepper, to taste
  • ½ cup (60 g) all-purpose flour
  • 2 large eggs, beaten, room temperature
  • 1 cup (100 g) Japanese-style panko breadcrumbs
  • Vegetable oil, for shallow frying (about 1 inch deep)
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon curry powder (mild or medium heat)
  • 1 tablespoon all-purpose flour
  • 2 cups (480 ml) chicken broth (low sodium preferred)
  • 1 tablespoon soy sauce
  • 1 teaspoon honey or sugar
  • Salt and pepper, to taste
  • 1 cup (190 g) short-grain sushi rice or sticky rice
  • 1¼ cups (300 ml) water
  • Pinch of salt
  • Store-bought pickled ginger slices
  • Optional: fresh cilantro or scallions for garnish

Instructions

  1. Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about ½ inch (1.3 cm) thick. Season both sides lightly with salt and pepper.
  2. Set up three shallow bowls: flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.
  3. Dredge each chicken breast in flour, shaking off excess, then dip into the egg wash, and coat thoroughly with panko. Press panko gently to help it stick. Place breaded chicken on a wire rack or plate.
  4. Rinse the rice under cold water until water runs clear. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
  5. Heat about 1 inch of vegetable oil in a skillet over medium-high heat until shimmering (around 350°F / 175°C). Fry chicken breasts for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Fry in batches if needed. Drain on paper towels.
  6. In a separate saucepan, melt butter over medium heat. Add chopped onion and sauté until softened and slightly golden, about 5 minutes. Stir in garlic and ginger, cooking for 1 minute until fragrant.
  7. Sprinkle in curry powder and flour; stir constantly for 2 minutes to make a roux.
  8. Gradually whisk in chicken broth to avoid lumps, then add soy sauce and honey. Bring to a gentle simmer and cook until thickened, about 10-12 minutes. Season with salt and pepper to taste. Thin with broth or water if too thick.
  9. Slice the crispy chicken katsu into strips. Plate sticky rice, arrange chicken slices on or beside it, and ladle warm curry sauce over the chicken. Garnish with pickled ginger and fresh cilantro or scallions if desired.

Notes

Use Japanese-style panko for best crunch. Maintain oil temperature around 350°F to avoid greasy or burnt coating. Rinse rice thoroughly and let it rest after cooking for perfect stickiness. Curry sauce can be made ahead and reheated gently. For gluten-free, substitute almond flour or gluten-free panko and tamari for soy sauce. Oven-baking option available at 425°F for 20-25 minutes.

Nutrition

Keywords: chicken katsu, curry, Japanese curry, crispy chicken, sticky rice, pickled ginger, comfort food, easy dinner

Find it online: https://emmaoven.com/crispy-chicken-katsu-curry-recipe-easy-homemade-with-sticky-rice-and-pickled-ginger/