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Air Fryer Katsu Chicken Curry
When I go to a certain restaurant, I have to order the katsu curry, with a number of small plates, of course. I like serving this with some cucumber, pickled onions and a bit of soy sauce. Divine.
SERVES
4
CALORIES
579
COOKING TIME
15 mins
DIFFICULTY
simple
Can you make katsu chicken in the air fryer?
The air fryer makes the chicken perfectly crispy on the outside and juicy inside – no deep frying needed.
How long does it take to cook katsu chicken in the air fryer?
It usually takes 12–15 minutes at 200°C, depending on the thickness of the chicken. Flip halfway through for even cooking.
What’s the best chicken to use for katsu?
Use chicken breasts, pounded flat so they cook evenly. You can also use chicken thighs for extra flavour.
Do I need to preheat the air fryer?
It’s a good idea to preheat for 2–3 minutes so the coating crisps up nicely from the start.
Can I make the katsu sauce from scratch?
It’s easy. Simmer some carrots and onions in a pan with the ingredients I’ve mentioned below, and you’ll have a sauce that works perfect with crispy chicken and rice.
Can I make this fakeaway healthier?
Air frying uses far less oil than deep frying, and you can serve it with brown rice or cauliflower rice and extra veg.
Can I use shop-bought curry sauce?
Of course – it’s a great shortcut if you’re short on time. Just heat it up while the chicken cooks in the air fryer.
Can I make it gluten-free?
Just use gluten-free breadcrumbs and gluten-free soy sauce in the sauce.
Can I reheat katsu chicken in the air fryer?
Reheat for 3–4 minutes at 180°C until hot and crispy again. Add fresh sauce on top before serving.
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Method
Step 1
First make the sauce. Spray a saucepan with a low-calorie oil spray and soften the onion and carrot in the pan over a medium heat, then add all the remaining sauce ingredients, except the cornflour, season to taste and let it simmer for 15 minutes. When ready, blitz the sauce with a hand blender until smooth. If the sauce is a little thin, mix the cornflour with 1 tablespoon of water and stir into the sauce to thicken, then cook for a couple or so minutes.
Step 2
While that cooks, put the flour, eggs and breadcrumbs into three separate bowls. Coat the flattened chicken breasts first in the flour, then into the beaten egg, then roll in the panko breadcrumbs to coat.
Step 3
Spray with low-calorie oil spray and air-fry at 190°C for 8 minutes, then flip over, spray with more oil and air-fry for another 7 minutes.
Step 4
Serve the chicken on a bed of jasmine rice, with some salad and that gorgeous katsu curry sauce. Enjoy!
Ingredients
low-calorie oil spray
100g plain flour
2 large eggs, beaten
150g panko breadcrumbs
4 chicken breasts, flattened
For the sauce:
1 onion, roughly chopped
1 carrot, roughly chopped
1 tsp garlic powder
200ml chicken stock
400ml tin of reduced-fat coconut milk
small chunk of fresh ginger, peeled and grated
2 tbsp light soy sauce
2 tbsp curry powder
1 tsp ground turmeric
1 tsp granulated sweetener
1 tbsp cornflour (optional)
salt and pepper, to taste
To serve:
jasmine rice
green salad
