Description
How to make crispy air fryer chicken katsu with golden panko coating and homemade katsu curry sauce that tastes better than takeout.
Ingredients
Scale
Chicken and Breading
- 4 boneless skinless chicken breasts, pounded to 1/2-inch thickness
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Katsu Curry Sauce
- 2 tbsp butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 tbsp soy sauce
- 1 tsp honey
Instructions
- Prep Chicken: Pound chicken breasts to 1/2-inch thickness between plastic wrap. Season both sides with salt and pepper. Set up three shallow dishes with flour, beaten eggs, and panko breadcrumbs mixed with garlic powder.
- Bread Chicken: Dredge each chicken breast in flour, then egg, then panko, pressing gently to adhere. Let breaded chicken rest for 5 minutes so coating sets properly and won’t fall off during cooking.
- Air Fry: Preheat air fryer to 400°F. Spray basket and chicken with cooking spray. Cook 7 minutes, flip carefully, spray again, then cook 6-8 minutes until golden and internal temperature reaches 165°F.
- Start Sauce: While chicken cooks, melt butter in saucepan over medium heat. Add diced onion and cook 5 minutes until softened. Add garlic and ginger, cooking 1 minute until fragrant.
- Build Flavor: Stir in curry powder and flour, cooking 1 minute to toast spices. Gradually whisk in chicken broth, preventing lumps. Add soy sauce and honey, whisking constantly.
- Finish Sauce: Simmer sauce 8-10 minutes, stirring occasionally, until thickened to coat a spoon. Taste and adjust seasoning with salt, pepper, or honey as needed for perfect balance.
- Serve Hot: Slice chicken katsu into strips and serve immediately over steamed rice with warm curry sauce drizzled on top. Garnish with chopped green onions if desired for fresh color and flavor.
Notes
- Don’t skip pounding the chicken thin; uneven thickness leads to overcooked edges and raw centers.
- Let breaded chicken rest 5 minutes before air frying to prevent coating from sliding off.
- Spray chicken with oil before and after flipping for maximum crispiness and golden color.
- Curry sauce can be made up to 3 days ahead and reheated gently on stovetop.
- Internal temperature must reach 165°F for food safety; use a meat thermometer to check.
- Store leftover chicken and sauce separately to maintain the best texture and freshness.
Allergy Information: Gluten, Eggs
Nutrition
- Calories: 485 calories
- Fat: 12g
- Carbohydrates: 38g
- Protein: 52g