Gong Bao Ji Ding (Kung Pao Chicken)
Master the authentic flavours of Sichuan Kung Pao Chicken (Gong Bao Ji Ding). This classic dish features tender chicken, fiery chilies, and numbing peppercorns.
GET THE RECIPE
Servings: 4
Prep: 35 minutes
Cook: 45 minutes
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I'm Igot Rithm, a co founder and contributor to Our Virtual Kitchen along with my husband Algo.
SEE ALL MY RECIPES Stepping into the world of Japanese cuisine, one often encounters delicate sushi, rich ramen, and savoury tempura. Yet, nestled among these iconic dishes lies a comfort food that holds a special place in the hearts (and stomachs) of many: Katsu curry. This delightful dish, a harmonious marriage of crispy fried cutlets and a fragrant, umami-rich curry sauce, served alongside fluffy rice, is a quintessential example of yoshoku – Western-influenced Japanese cuisine. It tells a fascinating story of culinary adaptation and cultural exchange.
The Origins Of Katsu Curry
The journey of curry to Japan is quite remarkable. It wasn’t directly from India, but rather via the British during the Meiji Restoration in the late 19th century. The British Royal Navy brought curried stews to Japan, and the Japanese quickly embraced and adapted the concept. Over time, the spice profile mellowed, becoming sweeter, thicker, and less fiery than its Indian counterparts, evolving into what we now recognize as Japanese curry. This distinctive flavour profile is often achieved using prepared curry roux blocks, which contain a blend of spices, flour, and fats, making it incredibly convenient for home cooks.
The “Katsu” part comes from tonkatsu, a deep-fried breaded pork cutlet, which itself gained popularity in Japan around the same period. It wasn’t long before someone brilliant combined the two – the crispy cutlet and the hearty curry sauce – giving birth to the beloved Katsu curry. While pork is traditional, chicken katsu (chicken cutlet) is an equally popular and delicious variation, offering a slightly lighter texture while retaining all the satisfying crunch.
Katsu curry isn’t just a meal; it’s a culinary hug, a go-to for school lunches, casual dinners, and even quick restaurant meals across Japan. Its widespread appeal speaks volumes about its comforting nature and irresistible flavour. Whether you’re seeking a hearty weeknight dinner or a taste of authentic Japan, my recipe for Japanese Chicken Katsu curry is a fantastic place to start. I’m excited to guide you through creating this delightful dish right in your own kitchen.
Ingredients
For the Japanese Curry Sauce:
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped into 1/2-inch pieces
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 4 cups (960ml) water or chicken broth
- 1 box (200g) Japanese curry roux blocks (e.g., S&B Golden Curry, medium hot)
- 1 tbsp soy sauce
- 1 tsp honey or sugar (optional, for sweetness)
- 1/2 an apple, grated (optional, for depth and sweetness)
For the Chicken Katsu:
- 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 5 cups panko breadcrumbs
- 4-5 cups vegetable oil, for deep frying
To Serve:
- 3-4 cups hot cooked short-grain Japanese rice
- Pickled ginger (gari) or fukujinzuke (pickled daikon and cucumber), for garnish (optional)
- Finely chopped spring onions, for garnish (optional)
Suggested Equipment
- Large saucepan or Dutch oven for curry
- Large deep frying pan or deep fryer for Katsu
- 3 shallow dishes or bowls for the breading station
- Cutting board
- Sharp knife
- Meat mallet or rolling pin (optional, for pounding chicken)
- Whisk
- Tongs
- Slotted spoon or spider strainer
- Wire rack set over a baking sheet (for draining fried chicken)
- Grater
Instructions
Part 1: Prepare the Japanese Curry Sauce
- Sauté Aromatics: Heat the vegetable oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and carrots, cooking until the onion softens and becomes translucent, about 7-8 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Simmer Vegetables: Pour in the water or chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the carrots are tender.
- Dissolve Roux: Remove the saucepan from the heat. Break the curry roux blocks into smaller pieces and add them to the hot liquid. Stir continuously with a whisk until the roux blocks are completely dissolved and the sauce thickens.
- Finish Sauce: Return the saucepan to low heat. Stir in the soy sauce, honey/sugar (if using), and grated apple (if using). Continue to simmer for another 5-10 minutes, stirring occasionally, until the sauce reaches your desired thickness and richness. Taste and adjust seasonings if needed. Keep warm while you prepare the chicken.
Part 2: Prepare the Chicken Katsu
- Prepare Chicken: Pat the chicken breasts dry with paper towels. If they are very thick, you can butterfly them or place them between two sheets of plastic wrap and pound them gently with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides generously with salt and pepper.
- Set Up Breading Station: Prepare three shallow dishes. In the first, place the all-purpose flour. In the second, whisk the eggs. In the third, place the panko breadcrumbs.
- Bread the Chicken: Dredge each chicken breast first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it’s fully coated. Finally, press the chicken firmly into the panko breadcrumbs, making sure every part is thoroughly covered. Press the panko on firmly so it adheres well.
- Heat Oil: Heat 4-5 cups of vegetable oil in a large deep frying pan or deep fryer to 340-350°F (170-175°C). Use a thermometer if possible; if not, test by dropping a pinch of panko – it should sizzle immediately and turn golden in about 30 seconds.
- Fry Chicken Katsu: Carefully place one or two breaded chicken breasts into the hot oil, ensuring you don’t overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown, crispy, and the chicken is cooked through (internal temperature should reach 165°F/74°C).
- Drain Katsu: Carefully remove the cooked chicken Katsu from the oil using tongs or a slotted spoon and place it on a wire rack set over a baking sheet to drain any excess oil. Repeat with remaining chicken.
- Slice Katsu: Once all the chicken Katsu is fried, slice each piece into strips about 1-inch wide.
Part 3: Assemble and Serve
- Plate: Spoon a generous serving of hot Japanese rice onto each plate or bowl.
- Add Katsu: Arrange the sliced chicken Katsu next to or on top of the rice.
- Pour Curry: Ladle a generous amount of the warm Japanese curry sauce over the chicken and rice.
- Garnish: Garnish with optional pickled ginger or fukujinzuke and a sprinkle of fresh spring onions.
- Enjoy: Serve immediately and revel in your homemade Japanese Chicken Katsu Curry!
Notes
- Japanese Curry Roux: Using pre-made Japanese curry roux blocks is key to achieving the authentic flavour and consistency of this dish. Brands like S&B Golden Curry, Vermont Curry, or House Foods are widely available in Asian markets or the international aisle of larger supermarkets. They come in various spice levels (mild, medium hot, hot) – choose according to your preference.
- Chicken Preparation: Pounding the chicken to an even thickness ensures it cooks evenly and quickly. If you don’t have a meat mallet, a heavy rolling pin or the bottom of a small saucepan works just as well.
- Achieving Crispy Katsu:
- Dry Chicken: Always pat your chicken completely dry before seasoning and breading. Moisture can make the panko soggy.
- Press Panko Firmly: Really press those panko crumbs onto the chicken to create a thick, protective layer that will get extra crispy.
- Oil Temperature: Maintaining the correct oil temperature (340-350°F / 170-175°C) is crucial. If the oil is too cold, the Katsu will absorb too much oil and be greasy. If it’s too hot, the breading will burn before the chicken cooks through.
- Don’t Overcrowd: Fry in batches if necessary. Overcrowding the pan will lower the oil temperature and lead to soggy, unevenly cooked Katsu.
- Drain Properly: Draining on a wire rack allows air circulation, keeping the bottom crispy. Avoid draining on paper towels directly, as this can steam the bottom and make it soggy.
- Curry Sauce Customization:
- Vegetables: Feel free to add other vegetables to the curry sauce, such as potatoes (add with carrots), capsicums, or mushrooms (add towards the end).
- Sweetness/Depth: The grated apple and honey/sugar are optional but add a lovely layer of sweetness and complexity that is characteristic of many Japanese curries. A tiny splash of coffee or a square of dark chocolate can also add incredible depth.
- Spice Level: If you prefer more heat in your Katsu curry, you can add a pinch of cayenne pepper or a dash of togarashi (Japanese chili flakes) to the sauce.
- Make Ahead: The Japanese curry sauce can be made a day or two in advance and stored in the refrigerator. It often tastes even better the next day! Reheat gently on the stovetop, adding a little water or broth if it has thickened too much.
- Alternative Proteins: While this recipe focuses on chicken, you can easily substitute pork loin for traditional tonkatsu, or even use firm tofu or eggplant for a vegetarian Katsu curry.
Nutrition
Nutrition Summary (Estimated per serving)
- Calories: 650-750 kcal
- Protein: 40-50g
- Carbohydrates: 60-70g
- Fat: 30-40g (varies significantly based on oil absorption during frying)
- Saturated Fat: 5-8g
- Sodium: 900-1200mg (varies based on curry roux and soy sauce)
- Fibre: 5-7g
Note: These values are estimates and can vary based on specific ingredients and portion sizes.
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