Hawaii Chicken Katsu Curry — a warm hug on a plate. Imagine the scent of caramelized onions and grated Fuji apple folding into a richly spiced Japanese curry, steam curling over a golden, crunchy chicken cutlet that gives a clean, satisfying snap when you slice it. The curry is silky and slightly sweet, the katsu is crisp and savory, and a bed of fluffy steamed rice catches every last drop. This is comfort food with a sunny, island-minded twist — familiar, nostalgic, and a little bit celebratory.
Serve it on a rainy evening to lift spirits, bring it to a casual dinner party where everyone will crowd the serving dish, or make extra on a weekend and enjoy leftovers for lunch. If you like one-pan Hawaiian flavors with minimal fuss, you may also enjoy a sheet-pan approach to chicken with bright island seasonings — try this version for a faster weeknight option: Hawaiian sheet-pan chicken.
At a Glance
- Prep Time: 25 minutes (plus 10–15 minutes to set up breading)
- Cook Time: 25–30 minutes (curry simmer + frying)
- Total Time: 50–60 minutes
- Servings: 6
- Difficulty Level: Moderate (requires breading and frying, plus simmering a sauce)
Nutrition Highlights
Estimated nutrition per serving (recipe yields 6 servings; includes one breaded chicken thigh, curry sauce portion, and 1 cup cooked rice). These are approximate values calculated using common ingredient nutrition values from USDA FoodData Central and typical package labels for Japanese curry roux; actual values will vary with specific brands and portion sizes.
- Calories: ~830 kcal
- Protein: ~27 g
- Carbohydrates: ~100 g
- Fat: ~32 g
- Fiber: ~4–6 g
- Sodium: likely high (depends on curry roux and soy sauce; consider low-sodium options)
Notes on accuracy and health context:
- Nutrient values are estimates based on standard databases (USDA FoodData Central) and product labels for curry roux; for medical or strict dietary needs consult a registered dietitian or your healthcare provider (sources for general nutrition guidance include the USDA and Mayo Clinic).
- To reduce calories, fat, and sodium: use less frying oil (air-fry or bake katsu), choose low-sodium curry roux or make a homemade roux with reduced salt, and serve a smaller rice portion.
Why You’ll Love It
This recipe combines irresistible contrasts: the crunchy, golden katsu against a luxurious, slightly sweet curry sauce scented with onion, apple, and ginger. It’s the sort of meal that summons memories — a childhood takeout treat, a shared late-night comfort dish, or a communal plate at a family table. It’s approachable for cooks who want an impressive result without complicated techniques, and flexible enough to adapt for weeknight dinners, relaxed weekend feasts, or festive gatherings. The fruity notes from Fuji apple give the curry a subtle Hawaiian sunshine that makes each bite feel just a bit more celebratory.
Step-by-Step Instructions
Ingredients
- 6 boneless skinless chicken thighs
- 1/4 cup neutral oil (plus extra for frying)
- 2 large onions, chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 Fuji apples, grated
- 2 carrots, chopped
- 6 cups chicken stock
- 1 block Japanese curry mix (about 100 g; e.g., Golden Curry)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- Cooked rice, for serving
- Katsu sauce (homemade or store-bought), for drizzling
- Soy sauce (1–2 tbsp), optional, for seasoning the curry
Optional ingredients and substitutions
- Chicken: use boneless skinless chicken breasts, pounded thin, instead of thighs. Adjust frying time (breasts may cook slightly faster).
- Gluten-free: swap all-purpose flour for rice flour or gluten-free all-purpose flour and use gluten-free panko.
- Vegan: replace chicken with extra-firm tofu or seitan and use a vegan curry roux (or make your own roux with vegetable stock).
- Oil: for a lighter version, bake or air-fry the breaded thighs at 400°F (200°C) until crisp (about 15–20 minutes, flipping once).
Directions
- Heat 1/4 cup neutral oil in a large skillet over medium heat. Sauté chopped onions until soft and translucent, about 5–7 minutes.
- Add minced garlic and ginger; cook for another minute until fragrant. Stir in grated Fuji apples and chopped carrots; sauté for 5 minutes to tenderize and meld flavors.
- Pour in chicken stock and 1–2 tablespoons soy sauce if using, then add the Japanese curry mix. Break the block into pieces as it melts; simmer gently, stirring occasionally, until the curry is smooth and slightly thickened (10–15 minutes). Keep warm on low.
- Set up three shallow bowls for breading: one with flour, one with the beaten eggs, and one with panko breadcrumbs. Pat chicken thighs dry, season with salt and pepper. Dredge each thigh in flour, shaking off excess, dip into beaten eggs, then press into panko to coat thoroughly.
- In another skillet (or deep pan), heat about 1/4–1/2 inch oil over medium-high heat until shimmering (or to about 350–365°F / 175–185°C if using a thermometer). Fry breaded chicken until golden brown on both sides, about 4–5 minutes per side for thighs (internal temperature should reach 165°F / 74°C). Transfer to a wire rack to drain and rest.
- Slice the katsu into strips. Serve each sliced thigh on a bowl or plate of cooked rice, ladle curry sauce over or beside it, and drizzle with katsu sauce as desired.
Practical tips
- Don’t overcrowd the frying pan; work in batches to keep oil temperature steady and ensure even browning.
- Pat chicken dry before breading so coatings adhere better.
- Use a thermometer to confirm doneness: 165°F (74°C) for poultry.
- Rest fried cutlets on a wire rack (not paper towel) to keep the crust crisp.
- If your curry is too thin, simmer uncovered to reduce and thicken; if too thick, add a splash of stock.
Best Pairings
- Classic: Steamed short-grain Japanese rice and a simple shredded cabbage salad dressed with rice vinegar and sesame oil.
- Lighter side: A citrusy cucumber and seaweed salad balances the richness.
- Island touch: Grilled pineapple or a small scoop of mac salad for a Hawaiian-style plate.
- Refreshing drink: Iced green tea, ginger ale, or a light lager.
- For a lighter accompaniment or to add a fresh texture, pair a small portion with an avocado-forward chicken salad like this creamy option: creamy avocado chicken salad.
Storing Leftovers
- Room temperature: Do not leave cooked chicken or curry at room temperature for more than 2 hours (per food safety guidelines).
- Refrigeration: Store katsu and curry separately in airtight containers. Refrigerator life is 3–4 days.
- Freezer: You can freeze the curry sauce for up to 2–3 months. Breaded/fried chicken can be frozen for up to 1 month best-quality; re-crisp in a 400°F (200°C) oven or air fryer straight from frozen.
- Reheating: Reheat curry gently on the stove over low heat, stirring occasionally. Reheat katsu in an oven at 375°F (190°C) for 8–12 minutes or in an air fryer for 5–8 minutes to restore crispness.
Chef’s Advice
- Thickness matters: If thighs are thick in the center, butterfly or flatten slightly so they cook evenly and achieve a consistent crisp.
- Panko technique: Press panko firmly onto the wet egg layer; for extra-crispy katsu, double-dip (egg + panko again) for a thicker crust.
- Oil control: For fry-shortening flavor with less oil absorption, maintain oil at the correct frying temperature; too-low oil yields greasy cutlets.
- Flavor boost: Toast panko lightly in the pan (no oil) before breading for a nuttier background note.
- Curry balance: Grated apple provides natural sweetness and body—adjust the amount to taste. If you prefer less sweetness, use one apple or add a splash of apple cider vinegar to brighten the sauce.
Creative Twists
- Air-Fryer Katsu: Bread as directed, then air-fry at 400°F (200°C) for 10–12 minutes, flipping halfway, for a lighter crisp.
- Pineapple Curry: Add cubed fresh pineapple toward the end of simmering for a tropical sweetness that enhances the Hawaiian theme.
- Spicy Katsu Curry: Stir a spoonful of sambal oelek or a dash of cayenne into the curry for heat; serve with sliced scallions and pickled ginger.
- Gluten-Free: Use rice flour for dredging, eggs as binder, and gluten-free panko or crushed rice crackers for the crust; use gluten-free curry or make your own roux.
- Vegan Katsu: Use extra-firm tofu pressed and panko-breaded, with a homemade vegetable-based curry roux and vegan katsu sauce.
Common Questions & Answers
Q: Can I make the curry ahead of time?
A: Yes — the curry stores well and flavors often deepen overnight. Reheat gently and add a splash of stock if it thickens too much.
Q: How can I make katsu less oily?
A: Keep oil hot and avoid overcrowding the pan. Drain on a wire rack and reheat in the oven to maintain crispness without sogginess.
Q: What if my curry is too salty from the roux?
A: Thin it with unsalted stock or add a peeled, grated potato or extra grated apple to absorb saltiness and balance the flavors.
Q: Can I use chicken breasts instead of thighs?
A: Yes. Pound breasts to an even thickness and reduce frying time slightly; check for an internal temperature of 165°F (74°C).
Q: Is there a gluten-free option?
A: Swap the flour for rice or gluten-free flour and use certified gluten-free panko or alternative coatings.
Conclusion
Hawaii Chicken Katsu Curry is a soulful, satisfying dish that brings crisp textures and mellow, fruity curry together in every comforting spoonful. It’s adaptable, crowd-pleasing, and rewarding to make — whether you’re cooking for family or feeding a friendly gathering. Try the classic inspiration for this recipe for more background and variations: Hawaii Chicken Katsu Curry, or explore a detailed Japanese katsu curry guide for technique tips and plating ideas: Katsu Curry (RecipeTin Japan).
If you make this, I’d love to hear how it turned out — share your photo and any twists you tried in the comments or on social media. Happy cooking!
Print
Hawaii Chicken Katsu Curry
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, Can be made Vegan
Description
A comforting dish combining crunchy chicken katsu with a silky, slightly sweet curry sauce flavored with onion, apple, and ginger, served over fluffy rice.
Ingredients
- 6 boneless skinless chicken thighs
- 1/4 cup neutral oil (plus extra for frying)
- 2 large onions, chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 Fuji apples, grated
- 2 carrots, chopped
- 6 cups chicken stock
- 1 block Japanese curry mix (about 100 g; e.g., Golden Curry)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- Cooked rice, for serving
- Katsu sauce (homemade or store-bought), for drizzling
- Soy sauce (1–2 tbsp), optional, for seasoning the curry
Instructions
- Heat 1/4 cup neutral oil in a large skillet over medium heat. Sauté chopped onions until soft and translucent, about 5–7 minutes.
- Add minced garlic and ginger; cook for another minute until fragrant. Stir in grated Fuji apples and chopped carrots; sauté for 5 minutes.
- Pour in chicken stock and 1–2 tablespoons soy sauce if using, then add the Japanese curry mix. Simmer gently for 10–15 minutes until smooth and slightly thickened.
- Set up three shallow bowls for breading: one with flour, one with beaten eggs, and one with panko breadcrumbs. Pat chicken thighs dry, season with salt and pepper. Dredge each thigh in flour, dip into beaten eggs, then press into panko to coat.
- In another skillet, heat oil over medium-high heat. Fry chicken until golden brown on both sides, about 4–5 minutes per side. Transfer to a wire rack to drain.
- Slice the katsu into strips. Serve on a plate of cooked rice, ladle curry sauce over or beside, and drizzle with katsu sauce.
Notes
For a lighter version, bake or air-fry the breaded thighs at 400°F until crisp. Leftovers can be refrigerated for 3–4 days or frozen for 2–3 months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying, Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 830
- Sugar: 14g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 100g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 100mg
