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Greatest plates · Main
Air-fryer Japanese chicken katsu with curry sauce
Crunchy panko-crumbed chicken crisped in the air fryer, sliced over rice and drizzled with a rich, mellow Japanese curry sauce. Cosy and crowd-pleasing.
Serves 4Prep 25 minCook 30 minChicken
Containsegg · gluten · soy
Protein 27%Carbs 51%Fat 22%
About 580 kcal a serve — 38 g protein, 72 g carbs, 14 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Make the curry sauce
Heat the oil in a saucepan over medium heat and cook the onion, carrots and garlic for 6 minutes until soft. Stir in the curry powder and flour and cook for 1 minute.
In the potSauté →
7 min
Simmer the sauce
SimmerPour in the chicken stock, soy sauce and honey. Simmer for 12–15 minutes until thickened, then blend smooth with a stick blender if you like. Keep warm.
In the potSimmer →
15 min
Cook the rice
Rinse the rice and cook in a rice cooker with 4.5 cups of water until fluffy, about 15 minutes.
In the rice cookerCook rice →
15 min
Crumb the chicken
CoatSeason the chicken with salt. Set up three bowls: flour, beaten egg, and panko. Coat each piece in flour, then egg, then press firmly into the panko.
In the bowlsCrumb →
Air-fry the katsu
200°CSpray the crumbed chicken lightly with oil and air-fry at 200°C for 12–14 minutes, flipping halfway, until golden and cooked through.
Slice and serve
SliceRest the katsu for 2 minutes, then slice into strips. Serve over rice with the curry sauce ladled generously alongside.
Cook's notePress the panko on firmly so it stays crisp in the air fryer. Curry-sauce vegetables and rice round it out nicely.
Estimated per serve
580 kcal · 38 g protein · 72 g carbs · 14 g fatestimates, within ~10%
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