Why I Love Chicken Katsu Curry Udon

This Chicken Katsu Curry Udon is my go-to when I want a cozy bowl that still feels a little special. You get perfectly fried chicken katsu that’s crispy outside and juicy inside, a rich Japanese curry with tender potatoes, carrots, and onions, and thick chewy udon noodles that soak up every drop of sauce. Add a pinch of dark chocolate to the curry for extra depth and a subtle sweetness, then finish with scallions for freshness.

Chopsticks holding a slice of juicy, crispy chicken katsu above a bowl of curry udon.

Ingredients for Chicken Katsu Curry Udon

2 boneless chicken thighs, about 8 oz
1/4 cup flour
1 egg, beaten
1/2 cup panko breadcrumbs
1/2 onion, cut into chunks
1 small potato, cut into chunks
1 small carrot, cut into wedges
2 cups water
2 instant curry blocks
1 tablespoon dark chocolate chips, optional
1 serving udon noodles
Optional garnish: scallions

How to Make Chicken Katsu Curry Udon

Step-by-Step Instructions

Pound the chicken thighs thin under plastic wrap with a mallet or rolling pin and dredge in flour, dip in egg, then coat in panko until fully covered

Raw boneless chicken thigh being dredged in flour as the first step in preparing crispy katsu.

Heat oil to 350°F (175°C), fry chicken for about 4 minutes per side until golden and crispy, set aside and rest

Freshly fried chicken katsu held in tongs, showcasing its crispy and golden panko crust.

In a separate pan, sauté onions for 1 minute, then add potatoes and carrots and cook 2 minutes more

Add water, bring to a gentle simmer, and cook about 5 minutes until vegetables are slightly tender

Japanese curry roux cubes melting into a pot of simmering potatoes, carrots, and onions.

Stir in curry blocks until dissolved, add dark chocolate if using, stir until melted, then turn off heat

Boil udon noodles until al dente, drain, and set aside

Slice chicken katsu into strips, ladle curry into a bowl, add udon, spoon over more curry, and top with katsu

Hearty Japanese curry with vegetables being ladled generously over a bowl of udon noodles.

Garnish with scallions if desired and serve hot

Tips and Variations

Swap udon with steamed rice if you want a simpler plate. You can bake the chicken at 400°F for 20 to 25 minutes if you prefer a lighter option, though frying gives the best crunch. Make the curry ahead and reheat before adding fresh noodles and katsu. A soft boiled egg, sesame seeds, or a splash of chili oil are great finishing touches that add richness, texture, and heat.

Why My Chicken Katsu Curry Udon Stands Out

What makes this recipe shine is the variety in each bite: crunchy breaded chicken, velvety curry sauce, soft vegetables, and bouncy noodles. The combination is hearty without being heavy, and the textures play so well together that every mouthful feels exciting. It’s warming, filling, and satisfying from the first bite to the last.

Final bowl of Chicken Katsu Curry Udon featuring crispy panko-fried chicken over rich Japanese curry and udon noodles, garnished with scallions.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, chicken breast works, but keep an eye on cook time so it stays juicy. Thighs are more forgiving and stay tender.

Do I have to add dark chocolate to the curry?

No, it is optional. It deepens the flavor and adds a subtle roundness without making the curry taste sweet.

What kind of curry blocks should I use?

Any Japanese curry roux works. I personally use this one. Choose mild, medium, or hot based on your spice preference. Adjust with more chili oil if you want extra heat.

Can I air fry the chicken katsu?

Yes, spray with oil and air fry at 390°F for about 12 to 14 minutes, flipping halfway. It will be crisp, but traditional frying is crunchier.

How do I reheat leftovers?

Reheat the curry gently on the stove and cook fresh udon for the best texture. Recrisp the katsu in an oven or air fryer for a few minutes.