Torikatsu with Coconut Curry Sauce (Japanese Fried Chicken Cutlet)

Torikatsu (Katsu Chicken) is a Japanese dish made from coating a thin chicken cutlet in panko breadcrumbs and deep frying it. This version is topped with a Coconut Curry Sauce. The coconut milk and chicken stock is thickened with flour, then seasoned with curry powder, paprika, turmeric, chili powder, and garam masala.

Katsu has always been a favorite of mine, but I couldn’t get enough of the sauce. If you are short on time, the sauce can be prepared about a day in advance. Just bring to a simmer before serving and add the garam masala at the end. Don’t rush the onions. Cook them slowly over medium low heat to bring out the flavor. Cut the Katsu Chicken into thin strips and serve over rice with the heated sauce.

Torikatsu with Coconut Curry Sauce (Japanese Fried Chicken Cutlet)

Adapted from Mongolian Kitchen

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Torikatsu with Coconut Curry Sauce (Japanese Fried Chicken Cutlet)

Course Main

Cuisine Japanese

Keyword chicken, coconut, curry, Japan, Japanese, katsu, poultry, torikatsu

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

0 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 Servings

Ingredients

Coconut Curry Sauce:

• 1 large onion finely chopped
• 1 teaspoon light brown sugar
• 2 garlic cloves finely minced
• 4 teaspoons butter
• 2 tablespoons all purpose flour
• 2 teaspoons curry powder
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1 teaspoon tomato paste
• 1 cup coconut milk
• 1 cup chicken stock
• 1 teaspoon garam masala

Chicken:

• 1 1/2 pounds boneless skinless chicken breasts
• Vegetable oil for deep frying

Spice rub:

• 2 teaspoons Chinese five spice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon curry powder

Coating:

• 1/4 cup corn flour
• 1/4 cup all purpose flour
• 2 teaspoons baking powder
• 4 eggs
• 2 cups Panko breadcrumbs

Instructions

• To prepare the coconut curry sauce, drizzle vegetable oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring occasionally, until beginning to soften, 10-15 minutes. Stir in the sugar and cook until caramelized, about 10 minutes. Add the garlic and cook just until fragrant, about 1 minute. Remove from heat. Place onion and garlic in a small bowl and set aside.
• Wipe the saucepan and place over medium heat. Add the butter. Once melted, whisk in flour until golden, about 2 minutes. Stir in the curry powder, turmeric, paprika, chili powder, and tomato paste. Cook for another 2 minutes, then stir in coconut milk, chicken stock, garlic, and onions. Season with salt and pepper. Reduce heat to medium low and simmer for 10-15 minutes. At the end of simmering, add garam masala.
• Cut each chicken breast in half to make 2 thin pieces. Flatten each piece with a meat tenderizer until they are about 1/2 inch thick.
• In a small bowl, mix together the spice rub ingredients- Chinese five spice, salt, pepper, and curry powder. Set aside half the mixture and rub the flattened chicken pieces with the other half.
• In a shallow bowl, combine the corn flour, flour, baking powder, and remaining spice rub. In another shallow bowl, beat together the egg. In a third bowl, add the panko breadcrumbs.
• In a large wok or deep frying pan, pour in oil until it is 2 inches deep over medium heat. As the oil is heating, coat a piece of chicken in the flour, shaking off the excess. Coat in the beaten eggs, then the panko breading. Repeat with remaining chicken breasts.
• Place breaded chicken in the thoroughly heated oil, a few at a time to not overcrowd, and fry until golden on each side. Adjust temperature as needed. Once occked through the middle and golden, remove to a towel limed plate. Repeat with remaining chicken.
• Serve immediately over rice and top with coconut curry sauce.