Crispy Panko-Crusted Chicken Katsu with Curry Sauce

Crispy Panko-Crusted Chicken Katsu with Curry Sauce

Ingredients

  • 4 chicken breasts, pounded thin
  • 1 cup flour
  • 2 eggs, beaten
  • 2 cups CEREN Panko
  • Salt & black pepper, to taste
  • Oil for shallow frying

For curry sauce:

  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 1 tablespoon curry powder
  • 1 tablespoon soy sauce
  • 1 teaspoon honey

Instructions

Season chicken: Sprinkle chicken with salt and pepper.

Bread: Dredge in flour, dip in egg, then coat generously with CEREN Panko. Press gently so crumbs stick.

Fry: Heat oil in a skillet. Shallow-fry chicken for 3–4 minutes per side until golden and crisp. Place on paper towels.

Make sauce: In a saucepan, sauté onion, garlic, and carrot in butter. Add flour, stir to form a roux. Slowly whisk in broth, then curry powder, soy sauce, and honey. Simmer until thickened.

Serve: Slice chicken into strips, ladle curry sauce over steamed rice, and place katsu on top.

👉 A Japanese comfort food classic — crunchy panko chicken with rich curry sauce.