Description

Hello, food enthusiasts! If you’re a fan of Japanese cuisine or simply crave a dish that’s both crispy and savory, you’re in for a treat today with our Chicken Katsu Curry recipe. This dish is a perfect blend of textures and flavors, with crunchy chicken katsu smothered in a creamy curry sauce. Whether you’ve tried it at your favorite Japanese restaurant or are experiencing it for the first time, this recipe will bring the authentic taste of Chicken Katsu Curry straight to your home!

Ingredients

Scale

For the Curry Sauce:

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 ½ tsp black pepper
2 eggs, beaten
150g/1 ⅓ cup Panko breadcrumbs
Oil spray (for the air fryer)

Optional Substitutions:

Use gluten-free breadcrumbs for a gluten-free version.
Substitute almond flour for plain flour to keep this low-carb.

Instructions

Step 1: Prepare the Curry Sauce

To start, heat vegetable oil in a frying pan over medium heat. Add the chopped onion and sauté for about 7 minutes until softened. Then, stir in the minced garlic and grated ginger, cooking for another minute. This will bring out the fragrant flavors in your curry sauce.

Step 2: Add the Spices

Next, add turmeric, curry powder, and flour to the pan. Stir and cook for about 1 minute until the mixture becomes a thick paste. Gradually pour in the chicken stock, stirring continuously to avoid lumps. Add the coconut milk and soy sauce, and allow the sauce to simmer until it thickens, which should take about 10 minutes. Add sugar to taste and set aside to cool.

Tip: For a smoother texture, you can blend the sauce before serving, or if you prefer a chunkier sauce, leave it as is.

Step 3: Prepare the Chicken Katsu

While the curry sauce is cooling, prepare your chicken katsu. Slice each chicken breast in half lengthwise to make thin cutlets. Set up three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with Panko breadcrumbs.

Step 4: Coat the Chicken

Dredge each chicken cutlet first in the flour, then dip it into the egg, and finally coat it with Panko breadcrumbs. Place each coated cutlet on a cutting board and repeat for all the chicken pieces.

Step 5: Cook in the Air Fryer

Preheat your air fryer to 180°C (350°F). Spray each chicken cutlet with oil on both sides, and place them in a single layer in the air fryer basket. Air fry for 8 minutes on one side, then flip and fry for another 7 minutes. You may need to cook the chicken in batches, depending on the size of your air fryer.

Notes

For extra-crispy chicken katsu, double-coat the cutlets by repeating the egg and breadcrumb steps.
You can freeze uncooked, breaded chicken cutlets for up to 3 months. Simply thaw and air fry when ready to cook.
To avoid soggy breading, don’t cover the fried chicken with foil. Keep it warm in a low oven until serving.