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.
*Disclaimer: This post contains affiliate links. If you make a purchase through the links, I may earn a small commission at no additional cost to you. This helps me, as a content creator, to continue delivering free content for you!
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.
Looking for more Japanese-inspired recipes? Check these out too:

Easy Air Fryer Chicken Katsu Curry Recipe
Equipment
- 1 Air Fryer
Ingredients
- 2 Chicken Breast Fillets
- 1-2 Eggs beaten
- ½ cup Plain Flour
- 1 cup Panko Breadcrumbs
- 1 tsp Salt
- 1 tsp Black Pepper
- Togarashi/Chilli Powder optional
- Vegetable Oil for brushing
- Japanese Rice (cooked) to serve
For the Japanese Curry
- 1-2 tbsp Vegetable Oil
- 1 medium Onion
- 150 g Carrots
- 200 g Potatoes cubed
- 3 blocks Japanese Curry Blocks
- 500 ml Water
For Marinating the Chicken (optional)
- 1 tsp Salt
- 1 tsp Chilli Powder
- 2 tbsp Lemon Juice
- 1 tbsp Vegetable Oil
Instructions
- Pound the chicken breast fillets with a meat tenderiser mallet or the back of your chopping knife until flattened.
- Optional step: Marinate the pounded chicken breast fillets with all the marinade ingredients for a few hours.1 tsp Salt, 1 tsp Chilli Powder, 2 tbsp Lemon Juice, 1 tbsp Vegetable Oil
- When ready to cook, preheat the air fryer to 180°C.
- Season chicken with salt and black pepper.2 Chicken Breast Fillets, 1 tsp Salt, 1 tsp Black Pepper
- Place flour, beaten eggs, and panko in separate shallow bowls. Mix in a pinch of salt and pepper (and togarashi/chilli powder if using) into the panko.1-2 Eggs, 1 cup Panko Breadcrumbs, Togarashi/Chilli Powder
- Coat chicken with flour, then drench it into the beaten egg, and lastly, coat it with panko.½ cup Plain Flour
- Brush oil over the air fryer basket. Place the breaded chicken into the basket and brush the chicken with oil. Do not overcrowd the air fryer and cook in batches if needed. Air fry for 7 minutes.Vegetable Oil
- Flip the chicken and brush with more oil if needed. Cook for another 6 minutes until the chicken is cooked through and golden & crispy.
Making the Japanese Curry
- Heat oil in a large pot over medium heat. Cook onions for about 3-5 minutes until softened.1-2 tbsp Vegetable Oil, 1 medium Onion
- Add in the carrots and potatoes. Season with salt, pepper, and chilli powder (if using). Saute for another 5 minutes.150 g Carrots, 200 g Potatoes
- Stir in curry blocks and water. Keep stirring until the curry blocks are dissolved and bring to a boil. Cover and simmer for 15-20 minutes until the vegetables are tender and the curry sauce has thickened.3 blocks Japanese Curry Blocks, 500 ml Water
- Ladle the curry sauce over cooked rice and top with chicken katsu. Serve immediately.Japanese Rice (cooked)
Notes
- Panko breadcrumbs are key to making chicken katsu. It is the reason for the extra crunch & crispiness and also for the light & non-greasy taste.
- Brushing oil over both the air fryer basket and chicken help to crisp up the chicken and achieve that luscious golden colour for the chicken katsu.
- Preheating the air fryer helps to ensure the chicken katsu comes out crispy and prevent chances of it 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 airflow and result in unevenly cooked food. Cook in batches if needed.
- Cooking times may differ from air fryer to air fryer, as well as depending on the size and thickness of the chicken.
Save & pin this recipe!
Simple and love it!