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Chicken Katsu Curry (Air Fryer Recipe) Recipe

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4.4 from 35 reviews

Chicken Katsu Curry is a delicious Japanese-inspired dish featuring crispy air-fried chicken breasts coated in panko breadcrumbs paired with a flavorful homemade curry sauce made from aromatic spices, coconut milk, and chicken stock. This recipe offers a lighter twist by using an air fryer for the chicken, resulting in a perfectly crunchy texture without deep frying.

Ingredients

For the Curry

  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger or ginger paste
  • 1 tsp turmeric
  • 2 tbsp curry powder
  • 1 tbsp flour
  • 250ml (1 cup) chicken stock
  • 125ml (1/2 cup) coconut milk
  • 1 tsp soy sauce
  • 2 tsp white sugar

For the Chicken Katsu

  • 4 skinless, boneless chicken breasts
  • 100g (3/4 cup) plain flour
  • 3 tsp salt
  • 1 1/2 tsp black pepper
  • 2 eggs, beaten
  • 150g (1 1/3 cup) Panko breadcrumbs
  • Oil spray

Instructions

  1. Prepare the Curry Sauce: Heat 2 tablespoons of vegetable oil in a saucepan over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  2. Add Spices and Flour: Sprinkle in the turmeric and curry powder, stirring continuously to cook the spices and release their aroma. Add 1 tablespoon of flour and cook for 1-2 minutes to help thicken the sauce later.
  3. Add Liquids: Gradually pour in the chicken stock while stirring to avoid lumps. Then add the coconut milk, soy sauce, and white sugar. Bring the mixture to a simmer and cook gently for about 10-15 minutes until the sauce thickens and flavors meld together. Adjust seasoning if necessary and keep warm.
  4. Prepare Chicken: Pat dry the chicken breasts. In a shallow bowl, combine the plain flour with salt and black pepper. In a second bowl, beat the eggs. Place the panko breadcrumbs in a third bowl.
  5. Coat the Chicken: Dredge each chicken breast first in the seasoned flour, shaking off excess, then dip it into the beaten eggs, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
  6. Air Fry the Chicken: Preheat your air fryer to 200°C (390°F). Lightly spray the air fryer basket with oil spray. Place the coated chicken breasts in a single layer without overlapping. Spray the tops of the chicken with oil spray to help crisp the coating. Cook for 12-15 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature of 75°C or 165°F).
  7. Serve: Slice the chicken breasts and ladle the curry sauce over or serve the sauce on the side. Typically served over steamed rice or with a simple salad to complete the meal.

Notes

  • Ensure the chicken breasts are patted dry before coating to help the flour and breadcrumbs stick better.
  • Adjust the cooking time in the air fryer depending on the thickness of the chicken breasts.
  • Use panko breadcrumbs for extra crunchier coating compared to regular breadcrumbs.
  • The curry sauce can be made ahead and reheated gently just before serving.
  • Serve with steamed rice or Japanese short-grain rice for an authentic meal.

Find it online: https://recipethrive.com/chicken-katsu-curry-air-fryer-recipe-recipe/