Air Fryer Chicken Katsu Curry
Directions
- 1Pound the chicken with a meat tenderizer until even thickness, slice into 1/2 inch thick pieces if large, dry with paper towel, and season generously with salt and pepper.
- 2Brown the panko crumbs in a frying pan on medium-low heat until medium brown, then transfer to a flat bowl or tray.
- 3Whisk eggs in a medium-sized mixing bowl and add flour to a separate bowl.
- 4First, dredge the chicken in flour and shake off excess, then dip into eggs, and finally coat in panko, removing any excess.
- 5Preheat the air fryer to 330ºF and cook the chicken for 7 minutes.
- 6Increase the heat to 380ºF, flip the chicken, and cook for another 4 minutes; if still raw, cook for an additional 2-3 minutes.
- 7Slice the cooked chicken cutlet into 1-inch slices.
- 8Peel and dice the potato and carrot into 1-inch thick pieces, soaking the potato in water for 10 minutes to remove excess starch.
- 9Peel and wedge cut the onion, peel and mince the garlic, and grate the apple using a fine grater.
- 10In a medium pot over medium-high heat, pour in 1 tablespoon of olive oil and sauté the onion and garlic until browned, translucent, and fragrant.
- 11When onions are translucent, add the carrot with about 1/2 tablespoon of oil to coat, mix thoroughly, and cook on medium-high for about 2 minutes.
- 12Add the potato with about 1/2 tablespoon of oil to coat, mix thoroughly, and cook on medium-high for about 2 minutes.
- 13Pour in the chicken stock, honey, and grated apple, bring to a boil, then reduce heat to simmer until potatoes and carrots are soft (about 15 minutes), covering the pot to prevent moisture loss.
- 14Turn off the heat, scoop about 1 ladle of liquid into a separate saucepan, break the curry roux, add it to the saucepan, and stir to dissolve.
- 15Add the dissolved curry roux back into the original pot with the vegetables, mix to combine, and simmer on low for 10 minutes until the sauce has thickened, stirring occasionally.
- 16Serve with chicken katsu and white rice.
Ingredients
- 1 lb chicken breast or chicken thigh boneless and skinless
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 0.75 cup all-purpose flour
- 2 large eggs whisked
- 1.5 cup panko bread crumbs
- 2 oz Curry Roux
- 1 yellow onion thinly wedge cut
- 1 large russet potato large diced
- 1 carrot large diced
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 0.25 cup red apple grated (about 1 large apple)
- 1 tablespoon honey
- 2 cups chicken broth
- White rice
Equipment
Air fryermeat tenderizerpaper towelfrying panbowltraymixing bowlpotgratersaucepan
Tips
- Dredge the chicken in the flour first so the eggs and breadcrumbs bind properly.
- Cut carrots and potatoes into 1-inch squares to prevent disintegration.
- Do not forget the apple and honey for the distinctive subtle sweetness in Japanese curry.
- Dissolve the curry roux in a separate saucepan to ensure a smooth sauce without undissolved pieces.
- The chicken katsu is best served immediately for optimal crunch, but can be stored separately from the curry in an airtight container for up to 3 days and reheated in an air fryer or oven to re-crisp.
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