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Crispy Air Fryer Chicken Katsu Recipe with Easy Homemade Curry Sauce

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A quick and easy recipe for crispy chicken katsu made in the air fryer, served with a warm, homemade curry sauce that’s rich, slightly sweet, and perfectly spiced.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound / 450 g), pounded to even thickness
  • 1 cup panko breadcrumbs (preferably Japanese brand)
  • ½ cup all-purpose flour (for dredging)
  • 2 large eggs, beaten (room temperature)
  • Salt and pepper, to taste
  • Cooking spray
  • 1 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder (medium heat)
  • 1 tablespoon all-purpose flour (to thicken)
  • 1 cup chicken broth (250 ml)
  • 1 tablespoon soy sauce
  • 1 teaspoon honey or sugar
  • Salt, to taste

Instructions

  1. Pound the chicken breasts between two sheets of plastic wrap or parchment paper until about ½-inch (1.25 cm) thick. Season both sides with salt and pepper.
  2. Set up a breading station with flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third. Season flour and panko lightly with salt and pepper.
  3. Dredge each chicken breast in flour, shaking off excess, then dip into beaten eggs, and coat thoroughly with panko breadcrumbs. Press panko gently to adhere. Set aside.
  4. Preheat the air fryer to 400°F (200°C) for about 5 minutes.
  5. Lightly spray both sides of the breaded chicken with cooking spray. Place chicken breasts in the air fryer basket without overlapping. Cook for 10 minutes, flip, then cook an additional 5-7 minutes until internal temperature reaches 165°F (74°C) and crust is golden and crispy.
  6. While chicken cooks, heat vegetable oil in a medium saucepan over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
  7. Add minced garlic and cook for 1 minute until fragrant. Sprinkle in curry powder and flour, stirring constantly to form a roux. Cook 1-2 minutes to toast spices without burning.
  8. Gradually whisk in chicken broth, breaking up lumps. Add soy sauce and honey, bring to a gentle simmer. Cook 5-7 minutes until sauce thickens to gravy consistency. Season with salt to taste.
  9. Slice the crispy chicken katsu into strips and serve with steamed rice or greens. Spoon warm curry sauce over or serve on the side for dipping.

Notes

If sauce gets too thick, add a splash of broth or water to loosen. Do not overcrowd air fryer basket; cook in batches if needed. For gluten-free, substitute flours and panko accordingly. Chicken thighs can be used with adjusted cooking time. Leftovers keep well refrigerated for up to 3 days; reheat chicken in air fryer to refresh crispiness.

Nutrition

Keywords: chicken katsu, air fryer chicken, curry sauce, crispy chicken, homemade curry, easy dinner, comfort food

Find it online: https://atomicbite.com/crispy-air-fryer-chicken-katsu-recipe-with-easy-homemade-curry-sauce/