Air Fryer Katsu Curry

Retain this recipe for future use!

Air Fryer Katsu Curry is a dish filled with flavor and texture. A tasty and straightforward midweek meal that consistently delights on a school night.

We adore Katsu curry. The children are a bit obsessed.

A Wagamama Katsu Curry is undoubtedly among their favorite meals to enjoy out.

However, for some strange reason, I’d never created it until just recently. The same goes for satay, and now I’m infatuated with that too.

Don’t misunderstand me; I’d prepared some “just add water and stir” Katsu sauce (Asda, by the gravy!) and drizzled it over some chicken nuggets, but I had never made it from scratch.

Then, one day, while making crispy chicken burgers in the air fryer, it struck me, “Wait a minute, I could utilize these chicken fillets for a Katsu,” and since I was going to make the chicken, I might as well try the sauce as well.

My Katsu sauce is fantastic, if I do say so myself.

I’ve encountered numerous recipes that incorporate chicken stock, but I experimented with this and prefer the rich decadence of coconut milk!

I now solely prepare this sauce, whether we’re indulging in cheat Katsu nuggets or crafting air fryer chicken Katsu curry using homemade chicken breasts.

Reasons I Adore Air Fryer Katsu Curry

I cherish this air fryer Katsu curry recipe because:

• Air frying crispy chicken breasts is incredibly easy and always delightful.
• Crafting your own Katsu sauce allows you to modify the spice intensity and creaminess to achieve the flavor you prefer.
• Air fried chicken katsu makes for an excellent midweek family meal. Easily one of my top air fryer recipes.
• You can market it to the kids as gourmet chicken nuggets.
• Homemade air fryer Katsu curry is delicious—truly, it’s among my favorite recipes.

Ingredients For Air Fryer Katsu Curry

My katsu curry sauce recipe is quite mild and creamy but absolutely bursting with that delightful katsu flavor. I’ve consumed plenty of Katsu, and honestly, this sauce is my favorite.

Typically, when I cook crispy chicken breasts, I sprinkle in some spices.

Not for Katsu. I keep it very straightforward to allow the exquisite sauce to shine.

For my Katsu Chicken Breasts, I utilize:

Olive Oil – I simply use this to rub the crisper tray in my air fryer to prevent the crumbs from adhering. You may use any oils or a spritzer if you have one.

Chicken Breasts

Plain Flour

Eggs

Panko Breadcrumbs

Salt and Pepper

For the Katsu Sauce

Olive Oil – Or another culinary oil

Onion –

One if it’s large, two if otherwise.

Carrots

Garlic Puree – You may opt for fresh garlic cloves, but I prefer garlic paste or puree for a convenient shortcut.

Salt and Pepper

Curry Powder – I typically use mild, but spicy works as well if you’re seeking a kick.

Plain Flour

Coconut Milk

Water – I utilize 400ml of coconut milk and 200ml of water for a creamy taste. Some individuals prefer using 600ml of stock and omitting coconut milk entirely. You can replace water with stock and modify the proportions, using more stock and less coconut milk for a lesser creamy flavor and texture.

Honey

Soy Sauce

Bay Leaf

Garam Masala

You’ll Also Require

In addition to your air fryer, you’ll want:

• Sharp knife, chopping board, and peeler – for preparing the onions and carrots.
• Large saucepan
• Wooden spoon
• Stick blender – while you can use a standing blender, it’s more convenient to blend directly in the pan.
• Three broad bowls. They should be spacious enough to comfortably dip your chicken breasts in. I use pasta bowls, which are shallow and wide.
• I suggest utilizing a food thermometer and consulting a safe temperature guide.

How to Prepare Air Fryer Katsu Curry– Step-by-Step Directions

Complete, easy-to-follow directions and measurements can be found in the recipe card at the conclusion of this post.

Step One

I begin with the katsu curry sauce, starting the chicken once it’s simmering nicely and just needs blending.

Pour the oil into a sizable saucepan and heat over medium flame.

Step Two

Introduce the onions, carrots, and garlic and sauté for 5 minutes, stirring frequently. You want the onions to soften and slightly alter color.

Step Three

Mix in the flour, curry powder, salt, and pepper.

Step Four

Gradually add the coconut milk.

Mix thoroughly after each addition to prevent lumps of flour or curry powder.

Step Five

Incorporate the water. You may add this all at once.

Step Six

Mix in the honey, soy sauce, bay leaf, and garam masala.

Step Seven

Allow to simmer and reduce the heat if needed so it’s just gently bubbling at a very low simmer.

Step Eight

Cook on a low simmer for 20 minutes, stirring occasionally until the sauce has reduced a bit and the color has deepened slightly. It will thicken further once you blend the carrots, so don’t stress too much.

Step Nine

Remove from heat.

Step Ten

Allow to cool for a few minutes before retrieving the bay leaf and carefully blending until smooth. I utilize a stick blender and blend in the pan. You could also transfer to a blender, combine, and return to the pan.

Step Eleven

Keep the smooth sauce warm over a very low flame, stirring occasionally until you are prepared to serve. You can also allow it to cool and reheat when necessary.

Step Twelve

Grease the crisper tray of your air fryer with oil. If you have oil in a spray bottle, use that. However, refrain from using low-calorie spraying options.

This step is not mandatory; I don’t always perform it. However, if you are concerned about sticking, it’s advisable.

Step Thirteen

Preheat the air fryer to 180 degrees C and set it for 16 minutes.

If your air fryer lacks a preheat setting, simply warm it for a few minutes prior to adding the chicken.

Step Fourteen

Carefully butterfly the chicken breasts using a sharp knife so they are wide and under 1cm thick.

Step Fifteen

Place the flour in a broad, shallow bowl. I use wide pasta bowls.

Beat the eggs in a separate bowl.

Combine the panko breadcrumbs with a pinch of salt and pepper, mixing thoroughly.

Step Sixteen

Dip the chicken breasts, one by one, into the flour, then egg, and finally breadcrumbs, ensuring both sides are fully coated in each component.

Step Seventeen

Arrange on the crisper tray in a single layer and air fry for 8 minutes. Flip and air fry for another 8 minutes until they are golden brown.

Step Eighteen

Repeat if you can only fit two chicken breasts at a time. You can cook four simultaneously if you possess two drawers or a wire rack shelf.

Disclaimer: While I strive for accuracy, any tips provided in this post, including but not limited to, cooking durations, quantities, nutritional data, and storage and freezing recommendations are based on my own experience. Please use your own skills, knowledge, and judgment, and refer to updated food safety information. 

Step Nineteen

Remove the cooked chicken from the air fryer and slice it into strips, ensuring the center is piping hot. Return if needed until it reaches that temperature. I always recommend using a food thermometer when preparing meat in an air fryer.

Serve alongside rice, vegetables, and a generous drizzle of katsu sauce.

Top Recommendations

My primary suggestions are:

• Utilize a food thermometer to ensure your chicken is properly cooked.
• When dipping, ensure it’s adequately coated for a uniformly cooked air fryer Katsu chicken curry.
• Sample your Katsu and make adjustments as necessary.
• Take off the heat for a short period before blending. I’ve experienced a few mishaps.

Serving Recommendations

I pair my air-fried Katsu curry with jasmine rice and tenderstem broccoli. Any rice, noodles, and vegetables will suffice.

You might even pair it with fries or wedges.

Alternatives

There are several modifications you could consider.

Prepare Katsu Curry with Chicken Broth

For a Healthier Katsu Curry, substitute chicken broth for coconut milk—or combine both.

Incorporate Seasonings into Your Breadcrumbs

While creating crispy chicken burgers, I frequently blend paprika into the panko breadcrumbs.

I don’t believe air fryer Katsu chicken requires it. The essence comes from the sauce, so I merely sprinkle a bit of salt and pepper.

However, you can include some spices if you desire additional taste.

Pound the Chicken Breasts

Occasionally, I butterfly my breasts; at other times, I wrap them and pound them until they become thinner. It’s contingent on my mood.

Regardless, aim for a thickness of about 1cm.

Opt for Mini Chicken Fillets

If preferred, mini chicken breast fillets can be utilized. They may already be thinner, but still target 1cm if they need to be flattened.

Mini fillets will cook more quickly. Check them after 10 minutes, ensuring the center is steaming hot.

Remaining Portions

Leftover chicken can be stored in the refrigerator and reheated the following day. Again, I advise using a food thermometer.

Reheat it in the microwave, or utilize the reheat function (or 150 degrees C) in your air fryer for approximately 10 minutes until the chicken is steaming hot.

You can also keep and reheat leftover Katsu curry sauce in the microwave or on the stove.

Preservation

Keep leftover Katsu stored in the fridge.

I haven’t attempted freezing the sauce, but I expect it to perform well. Thaw it in the fridge before reheating, and please inform me if it doesn’t work!

Can You Prepare Katsu Curry Sauce Ahead of Schedule?

Indeed, the sauce can be prepared earlier in the day and reheated later on.

Can You Prepare Katsu Chicken in Advance?

Yes, the air-fried Katsu curry chicken can be made beforehand. However, as it is thin, I find it tends to dry out somewhat. I recommend cooking them fresh.

Frequently Asked Questions

Additional Recipes

If you enjoy this air fryer dish, you may also want to explore:

Recipe Card

Save this recipe for future use!