Chicken Katsu Curry Udon
Instead of the typical Japanese curry served over rice, here I use the curry to create a smooth, savory soup with udon noodles. The broth still has that rich, comforting curry flavor, but it’s lighter and perfect for coating the chewy noodles. Crispy chicken katsu goes right on top along with a ramen egg and scallions, making it a hearty bowl of noodle soup.
What Kind of Udon Noodles to Use
I used frozen udon noodles, which are great for noodle soups because they have a thick, chewy texture and only take a few minutes to cook. You can usually find them in the freezer section of Asian grocery stores, often packaged in individual portions. Fresh or dried udon can also work, so use whichever is easiest for you to find and cook according to the package directions.
Japanese Curry Roux
Japanese curry roux comes in a package of solid curry cubes or blocks and is available in different spice levels. Instead of preparing it as a thick curry, the roux is dissolved into water or broth, creating a thinner consistency that works much better with udon noodles.
Choosing the Panko for Chicken Katsu
Panko breadcrumbs are what give chicken katsu its light and extra crispy coating. They have larger, flakier crumbs than your regular breadcrumbs, which creates that signature crunchy exterior once fried.
Tips for Crispy Chicken Katsu
Pounding the chicken to an even thickness makes a noticeable difference. It helps the chicken cook evenly and quickly while frying, so the panko can become golden and crisp without overcooking the meat inside.
When breading, coat each piece in flour, then beaten egg, and finally panko. Gently press the crumbs onto the chicken so they stay in place while frying. Frying at around 340°F gives the breading time to crisp and turn golden while the chicken cooks through. Once fried, transfer the chicken to a cooling rack rather than laying them directly on a plate so the bottoms don’t become soggy.
Final Tip Before You Start
The udon is best cooked separately from the curry broth so the noodles can keep their chewy texture without adding extra starch to the soup. Frozen udon only needs a short time in boiling water to loosen, while fresh or dried varieties may take a little longer. Follow the package instructions for the udon you’re using, then drain well before dividing the noodles between your bowls and adding the curry soup.
Chicken Katsu Curry Udon
Ingredients
- 2 servings udon noodles , fresh, frozen, or dried udon noodles
- 1 ramen egg, halved
- 1 scallion, greens only
Chicken Katsu
- 2 chicken tenderloins
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Oil, for frying
Curry Soup
- 1 tablespoon oil
- 1/2 small yellow onion, sliced
- 1 tablespoon garlic, finely minced
- 2 scallions, whites only, sliced
- 2 1/2 cups unsalted chicken broth or water, I used 2 cups chicken broth + 1/2 cup water
- 2 Japanese curry roux cubes
Instructions
- Cover the chicken with plastic wrap and lightly pound each piece with a meat tenderizer until it is an even thickness. Season both sides with salt and black pepper.
- Prepare three shallow bowls with the flour, beaten egg, and panko breadcrumbs. Coat each piece of chicken in flour, shaking off the excess, followed by the egg and then the panko.
- Heat about 2 cups of frying oil in a pot to 340°F. Carefully add the chicken and fry for about 2 minutes, then flip and fry for another 2 minutes, or until golden brown and cooked through. Transfer to a cooling rack and allow it to rest before slicing.
- To prepare the curry soup, heat 1 tablespoon of oil in a saucepan over medium heat. Add the sliced onion, garlic, and scallion whites. Cook, stirring occasionally, until the onion softens and becomes translucent.
- Pour in the chicken broth and bring to a gentle boil. Reduce the heat to low and break the curry roux cubes into smaller pieces before adding them to the broth.
- Stir for 5–10 minutes, or until the curry roux has completely dissolved and the broth is smooth and slightly thickened.
- Meanwhile, bring a separate pot of water to a boil and cook the udon according to the package directions. Drain well.
- Divide the cooked udon between two bowls and pour the hot curry soup over the noodles.
- Slice the chicken katsu and arrange it on top. Finish each bowl with ramen egg and sliced scallions. Serve immediately while the katsu is still crispy.
Notes
Broth: Using chicken broth creates a deeper curry soup, while water gives the curry a lighter flavor.
Curry roux: Different curry roux varieties range from mild to spicy, so choose the heat level you prefer.
Chicken: Frying time can vary depending on the thickness of the chicken. Cook until the center reaches an internal temperature of 165°F.