Chicken Katsu Curry
Crispy panko-breaded chicken cutlet served with rich Japanese curry sauce over steamed rice.
Crispy panko-breaded chicken cutlet served with rich Japanese curry sauce over steamed rice.
Per serving · Adjust servings below to scale ingredients
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Toss sliced chicken with cornstarch. Heat oil in a large skillet over medium-high heat.
Cook chicken 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
In the same pan, combine soy sauce, mirin, sake, honey, garlic, and ginger. Simmer 2-3 minutes until thickened.
Return chicken to the pan and toss to coat in teriyaki glaze.
Serve over steamed rice with edamame, green onions, sesame seeds, and pickled ginger.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of Chicken Katsu Curry delivers 40g of protein at 560 calories — that's 14 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 29% of total calories in this dish. The 55g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 20g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Chicken Katsu Curry is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 40g of protein and 560 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Chicken Katsu Curry also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 40g-protein meals ready throughout the week with zero daily effort.
Cook the chicken ahead and refrigerate for up to 3 days. Slice or shred just before serving — whole cooked breasts stay juicier than pre-sliced portions.
Yes! Thighs are juicier and more forgiving with cooking time. They have slightly more fat but won't dry out. Adjust cook time — thighs take 1-2 minutes longer.
The two most common causes: the pan isn't hot enough before the chicken goes in (heat oil until shimmering), or the chicken is wet (pat dry with paper towels). Don't force it — a properly seared piece releases cleanly when the crust forms.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
