Japanese Chicken Katsu Curry
Craving authentic Japanese Chicken Katsu Curry? Learn to make this comforting classic at home with my step-by-step recipe. Perfect for any meal!
GET THE RECIPE
Servings: 4
Prep: 35 mins
Cook: 10 to 12 mins
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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 Sichuan cuisine, known for its bold and complex flavours which complement meats such as pork, is a culinary journey I embarked on years ago, and I haven’t looked back since. Originating from the Sichuan province in southwestern China, this regional cooking style is celebrated globally for its distinctive “mala” (numb and spicy) sensation, achieved through the generous use of Sichuan peppercorns and chili peppers. But it’s not just about heat; Sichuan dishes are an intricate dance of flavours – savoury, sweet, sour, aromatic, and umami – all working in a captivating harmony. It’s a cuisine that truly excites the palate.
One of the most beloved and iconic flavour profiles within Sichuan cuisine is “Yuxiang” or “fish-fragrant” sauce. Despite its name, which traditionally refers to a method of preparing food with seasonings commonly used in fish dishes (like ginger, garlic, chili, and vinegar), it rarely contains any actual fish. This incredibly versatile sauce base has been adapted over centuries to complement various ingredients, from eggplant to poultry, and most famously, pork. My rendition, while focusing on a rich, pungent garlic sauce, draws heavily from these traditional flavour principles, ensuring that beautiful balance of zest and depth that is characteristic of the region.
The Versatility of Pork in Sichuan Cuisine
The history of dishes like Sichuan Pork with Garlic Sauce is deeply rooted in the everyday cooking of Sichuanese households. These simple yet profoundly flavourful stir-fries were designed to be eaten with rice, providing a complete and satisfying meal. Pork is a staple protein in Chinese cuisine, particularly in Sichuan, where its richness perfectly complements the vibrant and often fiery sauces. These dishes speak to a culinary philosophy that prioritizes fresh ingredients, swift cooking techniques, and a masterful blend of five core tastes: sour, bitter, sweet, spicy, and salty. It’s a testament to the ingenuity of Chinese cooks who transformed humble ingredients into gastronomic delights, making the most of every cut of pork.
When I first learned to make this dish, I was struck by how quickly such profound flavours could develop. The key lies in the preparation – finely chopping aromatics, slicing the pork thinly, and having all your components ready to go before the wok even touches the heat. It’s a foundational technique in Chinese cooking that ensures every ingredient is cooked perfectly, retaining its texture and contributing its unique essence to the final symphony of taste. This recipe captures that essence, bringing a truly authentic taste of Sichuanese comfort food right into your kitchen
Ingredients
For the Pork Marinade:
- 1 lb (450g) lean pork shoulder, tenderloin, or loin, thinly sliced against the grain
- 1 tbsp light soy sauce
- 1 tsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch (or potato starch)
- 1/2 tsp sesame oil
- Pinch of white pepper
For the Garlic Sauce:
- 3 tbsp Chinese black vinegar (Chinkiang vinegar)
- 2 tbsp light soy sauce
- 1 tbsp sugar
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch (or potato starch)
- 1/2 tsp dark soy sauce (for colour, optional)
- 2-3 tbsp chicken or vegetable broth (or water)
- 1/2 tsp sesame oil
For the Stir-fry:
- 2 tbsp cooking oil (e.g., canola, peanut, or grapeseed)
- 1 tbsp finely minced garlic (about 4-5 cloves)
- 1 tbsp finely minced ginger
- 1-2 tsp Sichuan chili bean paste (Doubanjiang), or to taste
- 1-2 dried red chilies (optional, for extra heat and aroma)
- 1/2 cup sliced bamboo shoots (canned, rinsed)
- 1/2 cup sliced wood ear mushrooms (dried, rehydrated, and sliced) or shiitake mushrooms
- 1/2 cup green capsicum, thinly sliced
- 1/2 cup carrots, thinly sliced into matchsticks
- 2 spring onions, green parts only, sliced for garnish
Suggested Equipment
- Large wok or a large, heavy-bottomed skillet
- Wok spatula or wooden spoon
- Cutting board
- Sharp knife
- Small bowls for ingredients and sauce
- Measuring spoons and cups
- Whisk
Instructions
- Marinate the Pork: In a medium bowl, combine the thinly sliced pork with all marinade ingredients (light soy sauce, Shaoxing wine, cornstarch, sesame oil, white pepper). Mix well to ensure each slice is coated. Let it marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
- Prepare the Garlic Sauce: In a small bowl, whisk together all the garlic sauce ingredients (black vinegar, light soy sauce, sugar, Shaoxing wine, cornstarch, dark soy sauce, broth, sesame oil). Set aside. This step is crucial for a smooth stir-fry.
- Prepare Vegetables: Ensure all your vegetables (minced garlic, ginger, chili bean paste, dried chilies, bamboo shoots, mushrooms, capsicum, carrots, spring onions) are prepped and precisely measured. This is often called “mise en place” and is vital for stir-frying.
- Stir-fry the Pork: Heat 1 tablespoon of cooking oil in your wok or skillet over high heat until shimmering. Add the marinated pork in a single layer (you may need to do this in batches if your wok isn’t large enough to prevent overcrowding, which steams the meat instead of searing it). Stir-fry for 2-3 minutes until the pork is lightly browned and cooked through. Remove the pork from the wok and set aside.
- Sauté Aromatics: Add the remaining 1 tablespoon of cooking oil to the wok. Immediately add the minced garlic, ginger, and dried red chilies (if using). Stir-fry for 15-30 seconds until fragrant, being careful not to burn the garlic.
- Add Chili Bean Paste and Vegetables: Stir in the Sichuan chili bean paste and cook for another 30 seconds until its aroma develops. Add the sliced bamboo shoots, wood ear mushrooms, capsicum and carrots. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
- Combine and Sauce: Return the cooked pork to the wok with the vegetables. Give the prepared garlic sauce a quick whisk again (as cornstarch can settle) and pour it evenly over the ingredients. Stir-fry constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.
- Serve: Transfer immediately to a serving platter. Garnish with sliced green spring onions. Serve hot with steamed white rice.
Notes
- Pork Cut: While loin or tenderloin is leaner and very tender, traditional Sichuan dishes often use slightly fattier cuts like pork shoulder for more flavour and moisture. Adjust cooking time slightly if using a fattier cut.
- Thin Slicing is Key: Slicing the pork uniformly and thinly against the grain ensures even cooking and tenderness. Partially freezing the meat for 15-20 minutes can make it easier to slice thinly.
- Spice Level: Sichuan chili bean paste (Doubanjiang) is a fundamental flavour, offering both heat and umami. Adjust the amount to your preference. For less heat, reduce the Doubanjiang. For more, add extra dried chilies or a pinch of ground Sichuan chili flakes.
- Vegetable Variations: Feel free to customize your vegetables! Broccoli florets, snow peas, bok choy, or onions are excellent additions. Cook them according to their tenderness; harder vegetables like broccoli will need more time than leafy greens.
- Achieving Wok Hei: High heat is essential for a proper stir-fry. Ensure your wok is smoking hot before adding ingredients. Don’t overcrowd the pan; cook the pork and perhaps even the vegetables in batches if necessary, to ensure proper searing rather than steaming.
- Pre-whisk the Sauce: The cornstarch in the sauce will settle, so always give it a good whisk just before pouring it into the wok. This ensures a smooth, consistent thickening.
- Make Ahead: While stir-fries are best fresh, you can prep the pork (marinade), sauce, and chop all vegetables ahead of time. Store them separately in the refrigerator. When ready to cook, it will be a very quick process.
Nutrition
Approximate per serving, based on 4 servings:
- Calories: 350-400 kcal
- Protein: 30-35g
- Fat: 15-20g (Saturated Fat: 4-6g)
- Carbohydrates: 15-20g (Sugars: 8-10g)
- Fibre: 2-3g
- Sodium: 1200-1500mg (can vary based on soy sauce and broth)
Note: This nutrition summary is an estimate and can vary based on exact ingredient brands, quantities, and cooking methods.
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