Dinner

Air Fryer Chicken Katsu Curry

Name: Air Fryer Chicken Katsu Curry
Total time: 35 min
Yield: 2 servings
Ingredients: 2 chicken breasts (about 300g), butterflied and flattened; 1 egg, beaten; 2 tbsp plain flour (wheat); 50g panko breadcrumbs (wheat); Oil spray; 150g basmati rice; 1 tbsp vegetable oil; 1 onion, chopped; 1 carrot, grated; 1 tbsp mild curry powder; 1 tbsp plain flour (wheat), for the sauce; 300ml chicken stock; 1 tsp honey; 1 tsp soy sauce

Panko coated chicken, air fried until crunchy, with a mild Japanese style curry sauce and rice.

35 minServes 2725 kcal per serving

What you need

2 chicken breasts (about 300g), butterflied and flattened
1 egg, beaten
2 tbsp plain flour (wheat)
50g panko breadcrumbs (wheat)
Oil spray
150g basmati rice
1 tbsp vegetable oil
1 onion, chopped
1 carrot, grated
1 tbsp mild curry powder
1 tbsp plain flour (wheat), for the sauce
300ml chicken stock
1 tsp honey
1 tsp soy sauce

How to make it

Step 1
Cook the rice according to the pack.
Step 2
For the sauce, soften the onion and carrot in oil for 6 minutes, stir in curry powder and flour for 1 minute, then whisk in the stock, honey and soy and simmer for 10 minutes. Blend if you like it smooth.
Step 3
Preheat the air fryer to 200°C for 3 minutes.
Step 4
Dust the chicken in flour, dip in egg, then press into panko. Spray both sides with oil.
Step 5
Air fry for 12 minutes, turning at 6 minutes, until golden and 75°C inside.
Step 6
Slice and serve over rice with the sauce.

Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.
Per serving	Amount
Energy	725 kcal
Protein	48 g
Carbohydrate	99 g
Fat	15 g

This recipe fits these eating styles by the numbers and the ingredients: High protein.

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Last updated 24 September 2026