If you’re craving a dish that combines irresistible crunch with rich, comforting flavors, look no further than Crispy Sesame Chicken Katsu with Curry Sauce. This recipe elevates the classic Japanese chicken katsu by adding a nutty sesame twist to the crispy breadcrumb coating and pairing it with a luscious, savory curry sauce. Whether you’re cooking for a weeknight dinner or entertaining guests, this dish delivers impressive flavor and texture that’s sure to become a favorite at your table.
Why This Recipe Works
The magic behind Crispy Sesame Chicken Katsu with Curry Sauce lies in its balance of textures and flavors. The chicken breasts are coated in a seasoned flour, dipped in eggs, and then covered in panko breadcrumbs enriched with toasted sesame seeds, creating a satisfyingly crunchy exterior. The sesame oil and soy sauce in the egg wash add a subtle depth of umami and nuttiness. When fried to golden perfection, each bite offers a delightful crispness that contrasts beautifully with the tender chicken inside.
The curry sauce ties everything together with its warm, aromatic spices and velvety texture. Whether you use a store-bought curry sauce or whip up a homemade batch, its complex flavors soak into the crispy chicken, making every mouthful rich and comforting. Garnishing with toasted sesame seeds and chopped green onions adds a fresh, vibrant finish that enhances both taste and presentation.
Your Shopping Guide
- Chicken Breasts: Use two fresh, skinless, boneless chicken breasts. Pound them to even thickness for uniform cooking.
- Panko Breadcrumbs: Japanese-style breadcrumbs provide the signature crunch. Look for plain panko to toast with sesame seeds.
- All-Purpose Flour: For the initial coating that helps the egg adhere to the chicken.
- Large Eggs: These bind the breadcrumbs to the chicken and can be mixed with soy sauce and sesame oil for extra flavor.
- Sesame Oil: Adds a rich, nutty aroma and flavor to the egg wash.
- Soy Sauce: Choose a low-sodium variety for seasoning the egg mixture.
- Curry Sauce: You can use a high-quality store-bought curry sauce or make your own from scratch. Mild or medium-spiced options work best.
- Vegetable Oil: For frying the chicken until golden and crispy. It should have a high smoke point.
- Sesame Seeds: Toasted for garnish to reinforce the sesame flavor.
- Green Onions: Chopped fresh for a bright, slightly pungent garnish.
- Salt and Pepper: To season the chicken and breading.
Gear Up: What to Grab
- Meat Mallet or Rolling Pin: To pound chicken breasts to an even thickness.
- Three Shallow Bowls: For flour, egg mixture, and breadcrumb coating.
- Large Skillet or Frying Pan: For shallow frying the chicken in vegetable oil.
- Tongs: To safely flip and remove chicken from the hot oil.
- Paper Towels: To drain excess oil after frying.
- Small Saucepan: To warm the curry sauce if homemade or store-bought.
- Serving Platter: To plate your crispy chicken katsu beautifully.
Build Crispy Sesame Chicken Katsu with Curry Sauce Step by Step
Step 1: Prep the Chicken
Start by trimming any excess fat from the chicken breasts. Place each breast between two sheets of plastic wrap or parchment paper and gently pound with a meat mallet or rolling pin until about 1/2 inch thick. This ensures even cooking and a tender bite. Season both sides with salt and pepper.
Step 2: Prepare the Breading Stations
Set up three shallow bowls. In the first, place the all-purpose flour seasoned lightly with salt and pepper. In the second, whisk together the two large eggs, 1 tablespoon of sesame oil, and 1 tablespoon of soy sauce until fully combined. In the third bowl, combine 1 cup of panko breadcrumbs with 1 tablespoon of toasted sesame seeds for that extra nutty crunch.
Step 3: Coat the Chicken
Dip each chicken breast first into the flour, shaking off excess. Then, submerge in the egg mixture, ensuring it’s completely coated. Finally, press into the panko and sesame seed mixture, coating thoroughly and gently pressing the crumbs onto the surface.
Step 4: Fry the Chicken
Heat about 1/2 inch of vegetable oil in a large skillet over medium heat until shimmering but not smoking. Carefully place the breaded chicken breasts in the hot oil. Fry for about 3-4 minutes per side, or until the coating is deep golden brown and the chicken reaches an internal temperature of 165°F (75°C). Avoid crowding the pan; fry in batches if necessary.
Step 5: Drain and Rest
Transfer the fried chicken onto a wire rack or paper towels to drain excess oil. Let it rest for a few minutes to maintain crispness.
Step 6: Warm the Curry Sauce
While the chicken rests, warm 1 cup of your curry sauce in a small saucepan over low heat, stirring occasionally until heated through.
Step 7: Serve and Garnish
Slice the chicken breasts into strips and arrange them on a serving plate. Spoon the warmed curry sauce generously over or alongside the chicken. Garnish with additional toasted sesame seeds and chopped green onions for color and fresh flavor. Serve immediately for the best texture and taste.
Holiday & Seasonal Touches
- For a festive twist, add finely diced apples or pears to your curry sauce for a hint of natural sweetness.
- Incorporate roasted butternut squash or sweet potatoes in the curry sauce during fall for a comforting seasonal flavor.
- Top the chicken with thinly sliced red chili peppers for a pop of color and gentle heat during summer gatherings.
- Serve alongside steamed jasmine or basmati rice and seasonal steamed vegetables like snap peas or baby carrots.
Slip-Ups to Skip
- Skipping the pounded chicken: Uneven thickness leads to overcooked edges and undercooked centers.
- Not seasoning the flour and egg mixture: This can result in bland coating; seasoning layers build flavor.
- Overcrowding the pan while frying: It lowers the oil temperature and makes the crust soggy instead of crispy.
- Using cold chicken straight from the fridge: Let chicken come to room temperature for even cooking.
Leftovers & Meal Prep
Leftover Crispy Sesame Chicken Katsu with Curry Sauce keeps well in an airtight container in the refrigerator for up to two days. Reheat gently in a toaster oven or conventional oven at 350°F (175°C) for about 10 minutes to restore crispness. Avoid the microwave if possible, as it can make the crust soggy.
For meal prep, cook the chicken and keep the curry sauce in a separate container. Reheat and assemble when ready to serve. This dish pairs wonderfully with steamed rice and quick sautéed vegetables for a balanced, satisfying meal anytime.
Top Questions & Answers
Can I bake the chicken katsu instead of frying it?
Yes! For a lighter version, bake the breaded chicken breasts on a parchment-lined baking sheet at 425°F (220°C) for 20-25 minutes, flipping halfway through. This method yields a crispy crust with less oil but the classic fried texture is best achieved by shallow frying.
What can I use if I don’t have panko breadcrumbs?
Regular breadcrumbs can be used, but the texture will be less crispy and airy. For a closer substitute, crush cornflakes or tortilla chips finely to create a crunchy coating alternative.
Is there a way to make the curry sauce from scratch?
Absolutely! A simple homemade curry sauce uses ingredients like onions, garlic, ginger, curry powder, coconut milk, and a bit of tomato paste. Simmer until thickened for a fresh, customizable sauce that complements the chicken perfectly.
How should I store leftover curry sauce?
Store curry sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain smoothness.
More Recipes You’ll Love
- Golden Chicken Katsu With Sticky Rice Oven Baked – A baked variation with sticky rice that makes a comforting, hands-off meal.
- Sesame Ginger Chicken Meatballs With Rice – Another sesame-infused chicken dish perfect for quick dinners.
- Crispy Parmesan Crusted Chicken Cutlets – A crunchy, cheesy alternative for chicken lovers looking for something different.
In Closing
Crispy Sesame Chicken Katsu with Curry Sauce offers a perfect harmony of crunch, flavor, and comfort. The sesame-infused breadcrumb coating adds a delightful twist to the traditional katsu, while the curry sauce brings warmth and depth. This recipe is straightforward and rewarding, making it ideal for cooks at any skill level. Serve it up with your favorite sides, and enjoy the satisfying layers of flavor and texture that will keep everyone coming back for more.
Share on Pinterest
Crispy Sesame Chicken Katsu with Curry Sauce
Ingredients
Equipment
Method
- Trim any excess fat from the chicken breasts. Pound each breast between plastic wrap or parchment paper to about 1/2 inch thickness. Season both sides with salt and pepper.
- Set up three shallow bowls: one with all-purpose flour seasoned with salt and pepper, one with eggs whisked together with sesame oil and soy sauce, and one with panko breadcrumbs combined with toasted sesame seeds.
- Coat each chicken breast by dipping first into the flour, then the egg mixture, and finally pressing into the panko and sesame seed mixture.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat until shimmering. Fry the breaded chicken breasts 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F / 75°C).
- Transfer chicken to a wire rack or paper towels to drain excess oil. Let rest for a few minutes.
- Warm 1 cup of curry sauce in a small saucepan over low heat until heated through, stirring occasionally.
- Slice the chicken breasts into strips. Serve with warmed curry sauce spooned over or alongside. Garnish with toasted sesame seeds and chopped green onions. Serve immediately.
Notes
- For a lighter option, bake the chicken katsu at 425°F (220°C) for 20-25 minutes, flipping halfway.
- Substitute panko with crushed cornflakes or tortilla chips for a different crunch.
- Store leftovers in an airtight container in the refrigerator up to two days; reheat in a toaster or conventional oven to keep crispness.
