Katsu Curry

48 mins
Serves 1
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Directions

  1. 1Flatten or butterfly the chicken breast.
  2. 2Flatten or butterfly the chicken breast.
  3. 3Flatten or butterfly the chicken breast.
  4. 4Season the chicken with 1 tsp paprika, 1 tsp garlic powder, and salt.
  5. 5Season the chicken with 1 tsp paprika, 1 tsp garlic powder, and salt.
  6. 6Season the chicken with 1 tsp paprika, 1 tsp garlic powder, and salt.
  7. 7Prepare three trays for breading: one with flour, one with beaten egg, and one with panko breadcrumbs.
  8. 8Prepare three trays for breading: one with flour, one with beaten egg, and one with panko breadcrumbs.
  9. 9Prepare three trays for breading: one with flour, one with beaten egg, and one with panko breadcrumbs.
  10. 10Dip the chicken slice in flour, then in the beaten egg, then coat in panko breadcrumbs.
  11. 11Dip the chicken slice in flour, then in the beaten egg, then coat in panko breadcrumbs.
  12. 12Dip the chicken slice in flour, then in the beaten egg, then coat in panko breadcrumbs.
  13. 13Add washed basmati rice (75g per person) and 150ml water to a heat-proof dish.
  14. 14Add washed basmati rice (75g per person) and 150ml water to a heat-proof dish.
  15. 15Add washed basmati rice (75g per person) and 150ml water to a heat-proof dish.
  16. 16Seal the dish tight with foil.
  17. 17Seal the dish tight with foil.
  18. 18Seal the dish tight with foil.
  19. 19Place the rice dish in the air fryer and cook for 30 minutes at 180°C.
  20. 20Place the rice dish in the air fryer and cook for 30 minutes at 180°C.
  21. 21Place the rice dish in the air fryer and cook for 30 minutes at 180°C.
  22. 22Place the breaded chicken in the air fryer or on a baking tray, spraying generously with oil.
  23. 23Place the breaded chicken in the air fryer or on a baking tray, spraying generously with oil.
  24. 24Place the breaded chicken in the air fryer or on a baking tray, spraying generously with oil.
  25. 25Cook the chicken at 180°C for 15-18 minutes in the air fryer or at 200°C for 20-22 minutes in the oven, flipping halfway and spraying again, until golden, crispy, and cooked through.
  26. 26Cook the chicken at 180°C for 15-18 minutes in the air fryer or at 200°C for 20-22 minutes in the oven, flipping halfway and spraying again, until golden, crispy, and cooked through.
  27. 27Cook the chicken at 180°C for 15-18 minutes in the air fryer or at 200°C for 20-22 minutes in the oven, flipping halfway and spraying again, until golden, crispy, and cooked through.
  28. 28Sauté 1 onion, 2 minced garlic cloves, 1 tsp minced ginger, and 1 grated carrot in a pan until softened.
  29. 29Sauté 1 onion, 2 minced garlic cloves, 1 tsp minced ginger, and 1 grated carrot in a pan until softened.
  30. 30Sauté 1 onion, 2 minced garlic cloves, 1 tsp minced ginger, and 1 grated carrot in a pan until softened.
  31. 31Stir in 2 tbsp curry powder.
  32. 32Stir in 2 tbsp curry powder.
  33. 33Stir in 2 tbsp curry powder.
  34. 34Add 1 tbsp soy sauce, 1 tsp honey, 1 tsp rice wine vinegar, and 250ml stock (chicken or vegetable), simmering for 10 minutes.
  35. 35Add 1 tbsp soy sauce, 1 tsp honey, 1 tsp rice wine vinegar, and 250ml stock (chicken or vegetable), simmering for 10 minutes.
  36. 36Add 1 tbsp soy sauce, 1 tsp honey, 1 tsp rice wine vinegar, and 250ml stock (chicken or vegetable), simmering for 10 minutes.
  37. 37Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and cook until thickened.
  38. 38Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and cook until thickened.
  39. 39Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and cook until thickened.
  40. 40Blend the curry sauce until smooth.
  41. 41Blend the curry sauce until smooth.
  42. 42Blend the curry sauce until smooth.
  43. 43Pickle thinly sliced cabbage with 1 tbsp rice wine vinegar, 1 tbsp light soy, 1 tbsp kewpie mayo, 1 tsp honey, and sesame seeds per 2 servings.
  44. 44Pickle thinly sliced cabbage with 1 tbsp rice wine vinegar, 1 tbsp light soy, 1 tbsp kewpie mayo, 1 tsp honey, and sesame seeds per 2 servings.
  45. 45Pickle thinly sliced cabbage with 1 tbsp rice wine vinegar, 1 tbsp light soy, 1 tbsp kewpie mayo, 1 tsp honey, and sesame seeds per 2 servings.
  46. 46Slice the crispy chicken.
  47. 47Slice the crispy chicken.
  48. 48Slice the crispy chicken.
  49. 49Serve the sliced chicken with curry sauce, rice, pickled cabbage, sesame seeds, and spring onion.
  50. 50Serve the sliced chicken with curry sauce, rice, pickled cabbage, sesame seeds, and spring onion.
  51. 51Serve the sliced chicken with curry sauce, rice, pickled cabbage, sesame seeds, and spring onion.

Ingredients

  • 1 chicken breast
  • 1 chicken breast
  • 1 chicken breast
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • salt
  • salt
  • salt
  • flour
  • flour
  • flour
  • 1 beaten egg
  • 1 beaten egg
  • 1 beaten egg
  • panko breadcrumbs
  • panko breadcrumbs
  • panko breadcrumbs
  • oil spray
  • oil spray
  • oil spray
  • 75 g washed basmati rice
  • 75 g washed basmati rice
  • 75 g washed basmati rice
  • 150 ml water for rice
  • 150 ml water for rice
  • 150 ml water for rice
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 minced garlic cloves
  • 2 minced garlic cloves
  • 2 minced garlic cloves
  • 1 tsp minced ginger
  • 1 tsp minced ginger
  • 1 tsp minced ginger
  • 1 grated carrot
  • 1 grated carrot
  • 1 grated carrot
  • 2 tbsp curry powder
  • 2 tbsp curry powder
  • 2 tbsp curry powder
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 1 tsp honey
  • 1 tsp honey
  • 1 tsp rice wine vinegar
  • 1 tsp rice wine vinegar
  • 1 tsp rice wine vinegar
  • 250 ml stock
  • 250 ml stock
  • 250 ml stock
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp water for cornstarch slurry
  • 1 tbsp water for cornstarch slurry
  • 1 tbsp water for cornstarch slurry
  • thinly sliced cabbage
  • thinly sliced cabbage
  • thinly sliced cabbage
  • 1 tbsp rice wine vinegar for cabbage
  • 1 tbsp rice wine vinegar for cabbage
  • 1 tbsp rice wine vinegar for cabbage
  • 1 tbsp light soy for cabbage
  • 1 tbsp light soy for cabbage
  • 1 tbsp light soy for cabbage
  • 1 tbsp kewpie mayo
  • 1 tbsp kewpie mayo
  • 1 tbsp kewpie mayo
  • 1 tsp honey for cabbage
  • 1 tsp honey for cabbage
  • 1 tsp honey for cabbage
  • sesame seeds
  • sesame seeds
  • sesame seeds
  • spring onion
  • spring onion
  • spring onion

Equipment

platewooden spoonknifeforkmeat malletbaking papermetal traysglass dishaluminum foilair fryerpanspatulagarlic pressblender

Tips

  • Cook chicken at 180°C for 15-18 minutes in the air fryer or at 200°C for 20-22 minutes in the oven, flipping halfway and spraying again, until golden, crispy, and cooked through.
  • Air fry rice for 30 minutes at 180°C.
  • Alternatively, boil the rice instead of air frying.