Easy chicken katsu curry (with air fryer version)
User Reviews
4.3
12 reviews
Good
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4
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Calories
831 kcal
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Course
Main Course
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Cuisine
Japanese
Easy chicken katsu curry (with air fryer version)
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Golden, crunchy chicken drizzled with a tasty but easy-to-make curry sauce. This is the ultimate Japanese comfort food. I find it better than a takeaway and I'm pretty sure you'll love it as well!
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Ingredients
For the chicken
- ¼ cup flour seasoned with plenty of salt & pepper
- 1 egg beaten
- ¾ cup Japanese panko breadcrumbs approximately
- 4 chicken thighs (large skinless boneless)
- 3 tablespoons oil approximately, for cooking
For the curry sauce
- 1 onion chopped
- 2 garlic cloves chopped finely or crushed
- 2 cm piece of ginger peeled & chopped finely
- 1 tablespoon plain flour
- 1 tablespoon curry powder mild or medium
- 1½ cups chicken stock
- ½ tablespoon soy sauce
- 1 teaspoon honey or brown sugar if you don’t have honey
To serve
- 2 cups rice (⅓ to ½ cup per person)
- 4 big handfuls crispy lettuce leaves
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Instructions
- Put the flour, egg and breadcrumbs in three separate bowls. Roll each chicken thigh first in the flour, then in the egg and finally in the breadcrumbs.
- Place crumbed chicken on a plate, cover and refrigerate while you make the curry sauce.
- Add a splash of oil to a medium saucepan and cook the onion, garlic & ginger for a couple of minutes until softened.
- Add the flour and curry powder and cook for another minute while stirring continuously.
- Slowly add the chicken stock, then stir in the soy sauce and honey. Simmer for about 15 minutes or until the sauce has reduced and thickened a little.
- Meanwhile, preheat the oven to 180C/355F. Line a baking tray with baking paper and place a wire rack on the top if you have one.
- Heat up about 2 tablespoons oil in a frying pan, then fry the chicken for a few minutes on each side until golden. Place on the wire rack on the baking tray, then finish off cooking in the oven for 20 minutes. [If you prefer to cook your chicken in an air fryer, skip this step and refer to recipe notes for cooking instructions]
- Cook the rice according to packet instructions while chicken is baking. When the sauce is ready, blend it with a handheld blender or in a food processor until smooth. Then pour back into the pan and re-heat ready to serve.
- Slice each crispy chicken thigh into about 4 thick slices length-wise, then serve over rice. Drizzle a little sauce over each dish. Serve with the crispy lettuce leaves and extra sauce on the side.
Equipments used:
Notes
- Large skinless boneless chicken thighs work best for this recipe. The chicken is crispy and juicy. Mmmm.
- The recipe will still work if you use smaller thighs - just cook a couple more.
- This recipe also works well with chicken breasts and tenders. Chicken breasts may only need around 15 minutes in the oven after browning first. For tenders you can skip the baking part - just pan fry until golden and cooked through in the middle (roughly 3.5 minutes on each side but it will depend on how big/thick they are).
- Usually I'm all about speed and ease, so I skip any unnecessary steps. I do think it's worth browning the chicken in the pan first though in this case.
- It's very fast and just makes sure the chicken gets nice and crispy! And for anyone wondering, it's pretty tricky to just pan fry a chicken thigh because it's so thick. The combination of pan frying and baking is perfect for this recipe, and I promise it doesn't feel like too much trouble ;-)
- The wire rack just keeps the chicken elevated slightly in the oven so it can get crispy all over.
- If you don't have one though, no problem! Just place the chicken on a baking tray lined with baking paper and turn over half way through cooking.
- Or... do you have an oven safe cast iron pan? Pan fry your chicken in that, then just transfer the same pan to the oven. Turn the chicken half way so that it can get crispy all over.
- Great! You can skip the pan frying step. Simply spray your breaded chicken all over with a light coating of oil. Then 'fry' in your air fryer for 25 minutes, turning around half way through.
- Panko breadcrumbs are the best and quickest and easiest crumbs to use. They are widely available in supermarkets in the UK, Australia, USA, and probably most other countries.
- If you can't get hold of them however, do feel free to use any kind of breadcrumbs you like. The recipe will work just as well, although panko breadcrumbs tends to make the chicken a bit crispier.
Nutrition Information
Show Details
Calories
831kcal
(42%)
Carbohydrates
99g
(33%)
Protein
32g
(64%)
Fat
33g
(51%)
Saturated Fat
7g
(35%)
Cholesterol
154mg
(51%)
Sodium
446mg
(19%)
Potassium
533mg
(15%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
162IU
(3%)
Vitamin C
3mg
(3%)
Calcium
81mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 831 kcal
% Daily Value*
| Calories | 831kcal | 42% |
| Carbohydrates | 99g | 33% |
| Protein | 32g | 64% |
| Fat | 33g | 51% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 154mg | 51% |
| Sodium | 446mg | 19% |
| Potassium | 533mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 162IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
12 reviews
Good
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