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
Cook Time 45 minutes
0 minutes
Total Time 1 hour 15 minutes
Servings 4 Servings


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


  • 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


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


  • 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.