This Hawaii Chicken Katsu Curry is ready in less than one hour. It features crispy panko-crusted chicken served on top of a Japanese-style curry with sweet and fruity undertones.
Can't get enough of Katsu dishes? Try my Shrimp Katsu, Cheese Katsu, or Aubergine Katsu Curry next!
Hawaii Chicken Katsu Curry is the perfect dinner. It's flavorful, hearty, and slightly sweet, reflecting Hawaii's love for sweeter flavors. This recipe makes enough for six people, so it's ideal for a big family dinner or meal prep for two over several days.
And the best part? This dish is so easy to make! It uses a pre-made Japanese-style curry mix, which is what most Japanese curries use nowadays. The curry can be made up to 3 days in advance and can be used as a gravy for all sorts of fried cutlet dishes! Or, if you're feeling simple, you can skip the curry and just eat the chicken katsu with steamed rice and veggies.
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🍛 What is it?
Hawaii Chicken Katsu Curry is a style of curry served in Hawaii, featuring crispy panko-crusted chicken on top. Like many Hawaiian dishes, it draws influence from the various immigrant groups that have settled in the islands, in this case, the Japanese.
In the late 1800s, Japanese immigrants were recruited by Hawaiian business owners to work on the sugar plantations. While some Japanese workers eventually returned to Japan, many stayed in Hawaii and opened shops that showcased their local cuisine. Over time, Japanese dishes such as tempura, katsu, and musubi became integrated with the local Hawaiian food culture.
Hawaii Chicken Katsu is more or less like Japanese Katsu but is usually made to be slightly sweeter. Can't get enough of Hawaiian dishes? Try my Hawaiian Spam Fried Rice next!
🧈 What curry mix to use?
Japanese curries are well-known for using premade commercial curry roux. These premade curry mixes have a unique and aromatic depth of flavor resulting from the wide range of spices, seasonings, and extracts used.
They simplify the process of making curries at home. Traditional Japanese curries can take several hours to prepare, but with these premade roux blocks, you can have a flavorful curry ready in less than an hour.
I recommend either S&B or House Vermont brands for Hawaiian Chicken Katsu Curry. Any flavor or spice level will work well with this recipe.
🧂 Ingredients
For the Hawaii chicken katsu:
- Chicken thighs (or chicken breasts) - The main protein; I prefer chicken thighs since they're juicier and are more forgiving than chicken breasts. Chicken breasts can overcook quickly when being deep-fried.
- Flour - Used to coat the chicken and helps the egg wash stick to the chicken.
- Egg wash - Helps the panko breadcrumbs stick to the chicken.
- Panko breadcrumbs - A Japanese-style breadcrumb that adds crispiness to the katsu after being fried.
For the Japanese curry:
- Oil - We need oil to saute the vegetables and aromatics. Any form of fat is always important in making curries since many flavor compounds are only soluble in fat.
- Onions, Garlic, and Ginger - These provide the aromatic flavor base for the curry. They must be sauteed in oil to transform and draw out their flavors.
- Carrot - Add sweetness, color, and nutrients.
- Apples - Adds sweetness and a fruity flavor which makes the curry Hawaiian.
- Chicken Stock (or vegetable stock or water) - Since stock makes up the bulk of the liquid in a curry, it's important to use a good quality one. I highly recommend using Better than Bouillon Roasted Chicken concentrate.
- Curry mix - Use a full block (200-230 grams, depending on the brand).
- Soy sauce - Adds saltiness and savory depth.
🔪 Instructions
Step 1. Make curry
In a small pot, heat oil over medium heat. Add onions, garlic, and ginger, and saute for 5 minutes until the onions are softened. Increase the heat to medium-high, add the apple and carrot, and saute for another 5 minutes.
Add the chicken stock and soy sauce and bring to a boil. Remove the pot from the heat, add the curry cubes, and stir until they completely dissolve. Simmer for another 5-10 minutes or until it reaches your desired thickness. If it's too thick, add extra water.
Step 2. Gather ingredients
In a shallow bowl, add flour. In another shallow bowl, add the eggs. In another shallow bowl, add panko breadcrumbs. Arrange chicken thighs, flour, eggs, and panko breadcrumbs in a small area to create an organized workstation for breading.
Step 3. Bread the chicken
Gently coat both sides of the chicken with flour. Dip the floured chicken into the egg wash, ensuring both sides are covered, and then coat it with breadcrumbs, pressing gently to adhere the breadcrumbs to the chicken. Repeat the process with the remaining chicken pieces and place them on a baking sheet lined with parchment paper.
Step 4. Fry
In a Dutch oven, fryer, or wok, heat about 1 inch of oil to 350°F. Place 1 or 2 chicken katsu in the hot oil. Fry for 3-4 minutes or until golden brown. Check the internal temperature of the patty with an instant-read thermometer to ensure it is at least 160°F.
When the katsu is done, transfer it to a wire rack and gently pat it with paper towels to remove any excess oil. Serve the Hawaii Chicken Katsu with steamed rice, curry, and a side of Tonkatsu Sauce.
💭 Top Tips
- Use chicken thighs instead of chicken breasts, which are more juicy and flavorful. Also, pound them to an even thickness so they cook evenly in the fryer.
- Use a high-quality brand of chicken stock, like Better than Bouillon.
- Use an instant-read thermometer to check the temperature of the oil and the chicken.
- Be gentle when handling the katsu so that the breadcrumbs don't fall off.
- Place the chicken katsu on a wire rack after frying to allow air circulation underneath them, preventing them from getting soggy.
👩🏻🍳 Substitutions
- Chicken thighs - Substitute with chicken breasts for a healthier option. You can also substitute with pork chops if you prefer eating pig.
- Chicken stock - Substitute with vegetable stock or water.
- Apples - Substitute with pear or a grated russet potato with ¼ cup of apple juice.
👨🏻🍳 Variations
- Curry Udon - Instead of serving this dish with steamed rice, you can serve it with udon noodles.
- Vegetarian - You can use a vegetable instead of a meat-based katsu. Some good candidates are cauliflower steaks, zucchini slices, and eggplant slices.
🥡 Storage & Leftovers
Storing: Store leftover Hawaii Chicken Katsu Curry separately in containers. Place the chicken in one container and the curry in another. They can be kept fresh in the refrigerator for up to three days.
Reheating: First, scoop out the amount you plan on eating and reheat it on medium heat until simmering. The katsu can be reheated by baking for 5-7 minutes at 375℉ until heated through. Alternatively, if you have an air fryer, you can reheat the katsu by placing them in the air fryer at 350℉ for 2-3 minutes until they're warm and crispy.
Freezing: Hawaii Chicken Katsu Curry freezes well. The chicken can be stored in an air-tight container in the freezer for up to one month. To reheat, bake it at 350℉ in an oven for 20-30 minutes until heated through. Likewise, the curry can be stored in the freezer for up to one month. To reheat, allow it to thaw overnight in the fridge before reheating it over medium heat on the stove. Add ½ cup of water at the beginning so the curry doesn't burn.
📖 Recipe FAQs
You can use any brand or flavor of curry roux for this recipe, depending on your preference for spice levels and flavoring. Japanese curry roux is available in various heat levels, from mild to spicy. Some popular brands include S&B Golden Curry, House Foods Vermont Curry, and Java Curry.
Yes, you can cook chicken katsu in the air fryer. Spray the basket with cooking spray before adding the chicken katsu. Place the breaded chicken in a single layer in the basket, ensuring they don't touch.
Brush one tablespoon of oil on top of each katsu and air fry for 8-10 minutes at 350°F. Flip them over, brush with more oil, and air fry for another 8-10 minutes or until crisp. Ensure that the chicken reaches an internal temperature of 160°F.
Yes. In a small saucepan over medium-high heat, combine the chicken stock and curry cubes and stir continuously until it's dissolved. Then, put all the ingredients in a slow cooker and cook on low for 6-7 hours.
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📋 Recipe
Hawaii Chicken Katsu Curry
Equipment
- 1 deep fryer, dutch oven, wok, or high-walled pot
Ingredients
For the Curry
- ¼ cup neutral oil
- 2 large onion (chopped)
- 4 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 2 carrot (chopped)
- 2 Fuji apples (grated)
- 6 cups chicken stock (If using Better than Bouillon, mix 4 teaspoons of concentrate with 6 cups of water)
- 1 block Japanese curry mix (200-230g block. S&B or House Vermont brand, any flavor. See blog post for more details)
- 1 teaspoon soy sauce
For the Chicken Katsu
- 6 chicken thighs (boneless and skinless, pounded to ½ inch thickness)
- 1 cup all-purpose flour
- 2 egg
- 2 cup panko breadcrumbs
For serving
- cooked rice
- tonkatsu sauce (homemade or store-bought)
Instructions
For the curry
- In a small pot, heat oil over medium heat. Add onions, garlic, and ginger, and saute for 5 minutes until the onions are softened. Increase the heat to medium-high, add the apple and carrot, and saute for another 5 minutes. Add the chicken stock and soy sauce and bring to a boil. Remove the pot from the heat, add the curry cubes, and stir until they completely dissolve. Simmer for another 5-10 minutes or until it reaches your desired thickness. If it's too thick, add extra water.
For the katsu
- In a shallow bowl, add flour. In another shallow bowl, add the eggs. In another shallow bowl, add panko breadcrumbs. Arrange chicken thighs, flour, eggs, and panko breadcrumbs in a small area to create an organized workstation for breading.
- Gently coat both sides of the chicken with flour. Dip the floured chicken into the egg wash, ensuring both sides are covered, and then coat it with breadcrumbs, pressing gently to adhere the breadcrumbs to the chicken. Repeat the process with the remaining chicken pieces and place them on a baking sheet lined with parchment paper.
- In a Dutch oven, fryer, or wok, heat about 1 inch of oil to 350°F. Place 1 or 2 chicken katsu in the hot oil. Fry for 4-5 minutes or until golden brown. Check the internal temperature of the patty with an instant-read thermometer to ensure it is at least 160°F.
Notes
- Use chicken thighs over chicken breasts, which are more juicy and flavorful. Also, pound them to an even thickness so they cook evenly in the fryer.
- Use a high-quality brand of chicken stock, like Better than Bouillon.
- Use an instant-read thermometer to check the temperature of the oil and the chicken.
- Be gentle when handling the katsu so that the breadcrumbs don't fall off.
- Place the chicken katsu on a wire rack after frying to allow air circulation underneath them, preventing them from getting soggy.
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