Chef Esther's take on a classic chicken katsu with curry is every bit as comforting as what you'd get in Japan. Enjoy a crispy fried chicken cutlet with the rich, Japanese-style vegetable curry and a side of steamed Calrose rice. Don't be surprised if you find yourself craving this dish week after week.
Nutritional facts
Protein
47g
Carbs
81g
Calories
930kcal
Fat
45g
Ingredients
Canola and Olive Oil Blend, All Purpose Flour, Golden Curry Paste, Calrose Rice, Garlic, Egg, Potato, Onion, Kosher Salt, Green Peas, Carrots, Green Onion, Chicken Breast, Panko Breadcrumbs, Canola Oil
Contains eggs, wheat.
Reviews
4.2
Based on 586 reviews
Laura · 08/05/25
Jen · 08/03/25
Sam · 07/31/25
James · 07/31/25
Sven · 07/30/25
Sven · 07/28/25
Emily · 07/28/25
Mingqian · 07/25/25
Elizabeth · 07/22/25
Sadie · 07/20/25
Joel · 07/19/25
this dish is usually very good, but this time the curry is extremely salty and bad
Kate · 07/19/25
Rae · 07/19/25
Curry was saltier than usual, and the chicken was very tough and rubbery. It looked fine and was great the past few times we've ordered it, but this time it tasted really terrible.
Rich · 07/18/25
Matthew · 07/18/25
Chicken was overcooked and flavorless
Jun · 07/17/25
Ranesha · 07/16/25
I had this menu for the 2nd time but Idk what's wrong this time the curry very salty even I added hot water its still salty. Can't eat!
Chef Esther Choi, chef/owner of mŏkbar, mŏkbar Brooklyn, and mŏkbar Midtown, as well as chef/partner of Ms. Yoo, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother's cooking, she believes that food is the ultimate expression of a country's culture. Choi seeks to offer guests an understanding and appreciation of Korean food and culture, from its history and social customs, to its language, geography, and arts, Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Choi has been hailed as a 'New Rising Chef' by Food Republic and was named a 'Zagat 30 under 30' NYC Culinary Rockstar in 2015.
