Air Fryer Chicken Katsu Curry

Chicken Katsu Curry, or kare-katsu, is a perfect example of Japan’s knack for blending foreign influences with local flavors. Introduced during the Meiji Era, curry came to Japan via the British, who adapted it from Indian cuisine, and evolved into a milder, sweeter dish. The addition of katsu—a breaded, fried cutlet inspired by European dishes like schnitzel—created a fusion masterpiece. Originally made with pork, chicken katsu emerged as a lighter, equally delicious alternative. Now a staple of yoshoku (Western-style Japanese cuisine), Chicken Katsu Curry is a beloved comfort food that embodies Japan’s culinary creativity and adaptability.

Instead of deep-frying the chicken katsu in oil, we’re using an air fryer to achieve that golden, crispy perfection. By air-frying the chicken katsu, you’re slashing the oil without compromising on the crunch factor. The panko breadcrumbs, seasoned with garlic powder and paprika, crisp up beautifully in the air fryer, giving you that irresistible texture with a fraction of the fat.  

Now, pair that with a luscious curry sauce made with fragrant spices, creamy coconut milk, and a touch of honey for sweetness. The sauce clings to every bite of chicken, making each mouthful a perfect balance of crispy, savory, and creamy. Add a mound of steamed rice to soak up all that deliciousness, and you’ve got yourself a plate of pure joy.

Cooking Tips 

• Even Coating, Even Crisping: When breading the chicken, make sure to press the panko breadcrumbs firmly onto the surface. This ensures a uniform, crunchy crust.  

• Don’t Crowd the Air Fryer: Air circulation is key to achieving that golden crust, so leave a little breathing room between each piece of chicken.  

• Bloom Those Spices: Cooking your curry powder and garam masala in oil for a minute before adding liquid enhances their flavors, taking your sauce from good to incredible.  

While steamed rice is the classic accompaniment, you can switch things up with cauliflower rice for a low-carb option or quinoa for added protein. Garnish with sliced green onions for a fresh, peppery pop, and don’t skip the pickled ginger—it adds a tangy contrast that brightens every bite!

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Air Fryer Chicken Katsu Curry

Yield: 2

Author: Erika Barnett

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

This Air Fryer Chicken Katsu Curry is a modern twist on a Japanese classic, combining crispy, golden-breaded chicken with a rich, aromatic curry sauce. Packed with bold flavors from fragrant spices and creamy coconut milk, it’s the ultimate comfort food that’s both easy and indulgent.

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Ingredients

Chicken Katsu

• 2 boneless, skinless chicken breasts
• ½ cup all-purpose flour
• 1 large egg, beaten
• ¾ cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• Cooking spray (neutral oil like avocado or canola)

Curry

• 2 tbsp vegetable oil
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 medium carrot, grated or finely diced
• 2 tsp curry powder
• 1 tsp garam masala
• 1 tbsp tomato paste
• 2 cups chicken broth
• ½ cup coconut milk
• 1 tbsp soy sauce
• 1 tsp honey
• 1 tbsp cornstarch (mixed with 2 tbsp water)
• To Serve:
• Steamed white rice or jasmine rice
• Sliced green onions, for garnish
• Pickled ginger (optional)

Instructions

1. Butterfly the chicken breasts by slicing each breast horizontally to create two thin cutlets. Pound lightly to ensure even thickness.
2. Set up a breading station: In one bowl, combine flour, garlic powder, paprika, salt, and black pepper. In another bowl create the egg wash by beating eggs in a shallow dish. Place panko breadcrumbs in a third dish.
3. Coat each chicken cutlet in flour, then dip in the egg wash, and finally coat with panko breadcrumbs. Press the breadcrumbs firmly to adhere.
4. Lightly spray both sides of the breaded chicken with cooking spray.
5. Preheat your air fryer to 375°F for 3-5 minutes.
6. Place the breaded chicken in a single layer in the air fryer basket. Make sure there is space around each piece for air circulation. You may need to cook in batches.
7. Air fry for 10-12 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature of 165°F). For extra crispiness, spray lightly with more cooking spray when flipping.
8. For the curry, heat oil in a medium saucepan over medium heat. Sauté onion, garlic, and ginger until softened and fragrant.
9. Add grated carrot and cook for 2 minutes.
10. Stir in curry powder, garam masala, and tomato paste, cooking for 1 minute to bloom the spices.
11. Slowly add chicken broth, stirring to combine. Simmer for 5 minutes.
12. Mix in coconut milk, soy sauce, and honey. Let it simmer for another 5 minutes.
13. Thicken the sauce by stirring in the cornstarch slurry. Cook until the sauce reaches your desired consistency.
14. For serving, slice the crispy chicken katsu into strips. Spoon the curry sauce over a mound of steamed rice and top with chicken slices.
15. Garnish with green onions and serve with pickled ginger for a tangy contrast. Enjoy!

https://www.dramaticdish.com/blog/air-fryer-chicken-katsu-curry

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