Easy Air Fryer Chicken Katsu Curry Recipe

What’s one of the most loved Japanese dishes? Chicken katsu curry is definitely one of the top picks if you ask me! You can’t go wrong with a piece of crispy panko fried chicken, ladled with rich, sumptuous Japanese curry sauce, and served with a hearty portion of rice. It’s easily my favourite lunch pick, and so it’s no surprise that this air fryer chicken katsu curry recipe is one I enjoy making often at home!

Why You’d Love This Japanese Chicken Katsu Curry Recipe

With a little help from the air fryer and Japanese curry blocks, making chicken katsu curry at home couldn’t get any easier. You can achieve that crispy and succulent chicken at home effortlessly with just a few air fryer tips and simply pair it with the curry & rice. Using an air fryer makes this Japanese Chicken Katsu recipe a tad bit healthier as well.

What is Japanese Curry?

Japanese curries are naturally sweeter and milder in flavour compared to the likes of Indian curries and come in a thick gravy-like texture. The dish was invented when curry powder was introduced by the British (who were colonising India then) during Japan’s Meiji period. Over time, the Japanese have tweaked the recipe to adjust to their own taste, resulting in this sweet and thick style of curry today.

Nowadays, you can find pre-made curry sauce pouches or cubes at Japanese supermarkets. Simply add in some vegetables and you can whip up a Japanese curry in no time. One popular way of serving Japanese curries is in the form of a katsu curry, which is what I’m making in this recipe.

What is a Katsu?

Katsu means Japanese panko fried meat cutlets. It typically involves either pork, chicken, or beef, and sometimes you may find vegetarian options of tofu or sweet potato cutlets. The key ingredient here is panko. Panko differs from typical breadcrumbs in terms of texture and how it’s made. The coarser nature of panko breadcrumbs is what gives katsu that irresistible crispiness and crunch. It is made from a particular type of crustless white bread and is known to be lighter and relatively healthier. This recipe shows you how to make air fryer chicken katsu, which saves you all the hassle and fuss of deep-frying without compromising that signature crispiness.

How to make Air Fryer Chicken Katsu Curry

Ingredients

• Chicken Breast Fillets – this is the only time I’d use chicken breast over chicken thighs!
• Panko Breadcrumbs – a must and key ingredient for achieving that ridiculous crunch on the katsu
• Flour, Egg – to gel the panko to the chicken
• Salt, Black Pepper – to season
• Chilli Powder/Togarashi – optional, to spice it up
• Onion, Carrots, Potatoes – the vegetables
• Japanese Curry Blocks – I use S&B Golden Curry
• Rice – to serve. Ideally Japanese rice.

Recipe Notes

• If you’ve been following me, you’d know I’m always team chicken thigh. But making chicken katsu would be an exception where I’d use chicken breast fillets, which is how the Japanese make it. The lower fat content in chicken breast plays a crucial role in yielding that signature crispiness in katsu.
• To ensure that the chicken breast remains tender to bite, pound it thin using a meat tenderiser mallet or the back of your chopping knife. Pounding it breaks down muscle fibres, making the chicken more tender and keeping the chicken at a more uniform thickness to ensure even cooking.
• This is a non-traditional step, but I sometimes like to marinate the pounded chicken breast fillets for extra flavour. The acidity of the marinade helps to keep the meat succulent as well.
• That being said, you are still free to use chicken thighs if you prefer!
• Instant Japanese Curry – ready-made Japanese curries are readily available in either blocks or pouches at Japanese supermarkets. Typical brands include S&B Golden Curry, House Foods Java Curry, etc. They come in different heat levels, so pick whichever suits your taste best!
• Chilli Powder/Togarashi – Togarashi is a type of Japanese chilli pepper powder that’s typically made up of seven spices. It’s a super common seasoning/garnish for Japanese dishes to add a little tingle to the palate. They can be commonly found at Japanese or general Asian supermarkets. Regular chilli powder makes a good alternative and works well in this recipe.
• Panko coating – panko is key to making katsu. In order to help get the panko breadcrumbs glued to the chicken, you will need both flour and egg. The chicken should already be seasoned, but I like to add a touch of togarashi in the panko coating for extra flavour! You can find panko breadcrumbs at Japanese/Asian supermarkets.

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Air Fryer Tips & Notes

• You do need a bit of oil for air frying. Not only does the oil help to crisp up the chicken, but it also helps to achieve that luscious golden colour and prevents it from getting burnt. You don’t want a pale-looking piece of katsu on your plate, do you? I always brush oil over both the air fryer basket and the chicken.
• Preheat the air fryer before cooking. This helps to ensure the chicken katsu comes out crispy and prevents it from turning out soggy. It only takes a few minutes to preheat and makes a difference.
• Do not overcrowd the air fryer. This is to ensure that the chicken can be cooked evenly. The air fryer works by circulating hot air around the food. If you overcrowd the basket, it would hinder the air flow and result in unevenly cooked food. Cook in batches if needed.
• Flip the chicken halfway through. It helps the air fryer chicken to crisp up on all sides. Furthering the first point above, I like to brush another layer of oil on the other side of the chicken after flipping it.
• Chicken times may slightly differ from air fryer to air fryer, as well as depending on the size and thickness of your chicken.

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