Craving a fusion feast? Dive into this irresistible Katsu Curry Burrito recipe that brilliantly blends crispy chicken katsu with savory curry sauce, all wrapped up in a soft burrito. This Katsu Curry Burrito recipe is not only quick and easy, but it also delivers a burst of Japanese-Mexican flavor in every bite. Ready in just 35 minutes, it’s the ultimate weeknight dinner that’s both exciting and satisfying!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: Approximately 350 per serving
- Ingredients:
- For the Katsu Curry Burrito:
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil (for frying)
- 4 large flour tortillas
- 1 cup cooked white rice
- 1 cup shredded lettuce
- 1/2 cup pickled red onions
- For the Curry Sauce:
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 1 carrot, grated
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 tablespoon all-purpose flour
- 1 1/2 cups chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon honey
- Instructions:
- Prepare the Chicken Katsu:
- Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness (about 1/2 inch).
- Season the chicken with salt and black pepper.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chicken breast in flour, dip in the beaten eggs, and coat with panko breadcrumbs, pressing the breadcrumbs to adhere.
- Heat the vegetable oil in a large skillet over medium-high heat. Fry the breaded chicken breasts for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
- Make the Curry Sauce:
- In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat.
- Add the chopped onion, grated carrot, and minced garlic. Sauté for about 3-4 minutes until softened.
- Stir in the curry powder and flour, cooking for 1 minute until fragrant.
- Gradually add the chicken broth, stirring continuously to avoid lumps.
- Add soy sauce and honey. Bring to a simmer and cook for about 5-7 minutes, until the sauce has thickened. Remove from heat.
- Assemble the Burritos:
- Slice the fried chicken katsu into strips.
- Warm the flour tortillas in a dry skillet or microwave until pliable.
- Spread a layer of cooked white rice in the center of each tortilla.
- Top with sliced chicken katsu, a spoonful of curry sauce, shredded lettuce, and pickled red onions.
- Wrap the Burritos:
- Fold in the sides of the tortilla over the filling, then roll up from the bottom to form a burrito.
- If desired, place the burritos seam-side down in a skillet over medium heat for 1-2 minutes to seal and crisp the tortilla.
- Serve:
- Slice the burritos in half and serve with extra curry sauce on the side for dipping.
- Why This Recipe is a Great Fusion Dish:
- Unique Flavor Combination: Blends Japanese chicken katsu and curry with the portability and style of a Mexican burrito.
- Rich and Comforting: The creamy curry sauce and crispy chicken provide a satisfying meal experience.
- Customizable: Add extra vegetables, swap chicken for tofu, or adjust the spice level to suit your taste.
- Quick and Easy: Ready in just 35 minutes, making it a practical choice for weeknight dinners.
- Fun to Eat: Combines different textures and flavors in a hand-held format, perfect for casual dining.
