There’s nothing quite like a warm, comforting bowl of Curry Udon, especially when topped with crispy, golden Chicken Katsu. One chilly evening, after a particularly long day trying to fix my mom's ancient computer (it was a nightmare!), I craved something that would warm me from the inside out. Curry Udon with Crispy Chicken Katsu seemed like just the thing!
This recipe combines the best of both worlds: the rich, savory flavors of Japanese curry with the satisfying crunch of Chicken Katsu. It's a hearty meal that's surprisingly easy to make, though it may seem like a restaurant-level dish! Don’t let the number of steps scare you. Each component is straightforward and comes together beautifully. Plus, the look on your friends' faces when you serve this up? Totally worth it.
This isn’t just another recipe; it’s an experience. From pounding the chicken to create the perfect cutlet to simmering the curry until it’s lusciously thick, every step is a labor of love (and delicious anticipation). So, grab your apron, sharpen your knives (carefully!), and let’s dive into creating this culinary masterpiece together. You've got this!
Required Equipments
- Large pot or Dutch oven
- Wok or large skillet
- 2 Medium saucepans
- Deep fryer or large pot for frying
- Slotted spoon
- Tongs
- Knife
- Cutting board
- Bowls for prepping
- Measuring cups and spoons
Curry Udon with Crispy Chicken Katsu: Frequently Asked Questions
Curry Udon with Crispy Chicken Katsu
Indulge in a comforting bowl of Curry Udon topped with crispy Chicken Katsu. This hearty recipe combines savory Japanese curry with crunchy chicken for a satisfying and flavorful meal. Perfect for warming up on a chilly evening!
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, prepare the chicken katsu. Cut the chicken thighs into 1/2-inch thick cutlets. Lightly pound them with a meat mallet to tenderize, but be careful not to tear them.
- In a shallow dish, whisk together the egg and a tablespoon of water. In another dish, mix together the panko breadcrumbs, salt, pepper, and garlic powder.
- Dredge each chicken cutlet in the flour, shaking off any excess. Then, dip it into the egg mixture, making sure it's fully coated. Finally, coat it thoroughly with the panko breadcrumb mixture, pressing gently to help the breadcrumbs adhere.
- Heat about 1 inch of oil in a deep fryer or large pot to 350°F (175°C). Carefully place the breaded chicken cutlets into the hot oil, being careful not to overcrowd the pot. Fry for about 3-4 minutes per side, or until golden brown and cooked through.
- Remove the fried chicken katsu from the oil with a slotted spoon and place them on a wire rack to drain excess oil. This helps maintain their crispiness.
- Now, let's make the curry sauce. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onion and carrots, cooking until they are softened and slightly caramelized, about 5-7 minutes. This step adds depth of flavor to the curry.
- Add the minced garlic and grated ginger to the pot. Cook for another minute until fragrant. Be careful not to burn the garlic.
- Sprinkle the curry powder and flour over the vegetables. Stir continuously for 1-2 minutes until a paste forms. This helps to toast the spices and thicken the sauce.
- Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Add the soy sauce, mirin, and honey. Bring the mixture to a simmer and cook for about 15-20 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
- While the curry sauce is simmering, prepare the udon noodles according to the package instructions. Usually, this involves boiling them in water for a few minutes until they are soft and chewy. Drain the noodles well.
- Slice the crispy chicken katsu into 1-inch wide strips.
- To assemble the dish, divide the cooked udon noodles among bowls. Ladle the curry sauce over the noodles. Arrange the sliced chicken katsu on top of the curry udon.
- Garnish with sliced green onions, sesame seeds, and a sprinkle of shichimi togarashi (Japanese seven-spice blend) for a little kick, if desired.
- Serve immediately and enjoy your delicious Curry Udon with Crispy Chicken Katsu!
📝 Notes
🍎 Nutrition
Calories: 650 kcal
Protein: 35g
Fat: 30g
Carbohydrates: 75g
Fiber: 5g
Calcium: 150mg
