# Air Fryer Chicken Katsu Curry

This air fryer chicken katsu curry contains crispy panko breaded chicken on a warm bed of white rice smothered in a rich creamy curry sauce packed with carrots and potatoes.

- Servings: 3 servings
- Total time: 55 min
- Cuisine: Japanese
- Category: Soup
- Language: en

## 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

## Instructions

1. Pound 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.
2. Brown the panko crumbs in a frying pan on medium-low heat until medium brown, then transfer to a flat bowl or tray.
3. Whisk eggs in a medium-sized mixing bowl and add flour to a separate bowl.
4. First, dredge the chicken in flour and shake off excess, then dip into eggs, and finally coat in panko, removing any excess.
5. Preheat the air fryer to 330ºF and cook the chicken for 7 minutes.
6. Increase the heat to 380ºF, flip the chicken, and cook for another 4 minutes; if still raw, cook for an additional 2-3 minutes.
7. Slice the cooked chicken cutlet into 1-inch slices.
8. Peel and dice the potato and carrot into 1-inch thick pieces, soaking the potato in water for 10 minutes to remove excess starch.
9. Peel and wedge cut the onion, peel and mince the garlic, and grate the apple using a fine grater.
10. In 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.
11. When 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.
12. Add the potato with about 1/2 tablespoon of oil to coat, mix thoroughly, and cook on medium-high for about 2 minutes.
13. Pour 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.
14. Turn 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.
15. Add 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.
16. Serve with chicken katsu and white rice.

## Equipment

- Air fryer
- meat tenderizer
- paper towel
- frying pan
- bowl
- tray
- mixing bowl
- pot
- grater
- saucepan

## 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.

## Source

- Original video: https://takestwoeggs.com/air-fryer-chicken-katsu-curry/
- Recipe page: https://www.cliprecipe.com/recipe/4a1d75b5-629a-4215-9389-d60a59580a8b
- Extracted: 2026-04-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt