Air Fryer Chicken Katsu Recipe

4 standard portions

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Ingredients

• 4 Chicken Breasts (boneless and skinless)
• 4 tbsp Plain Flour
• 1 Egg (beaten)
• 100 g Panko Breadcrumbs
• ½ tsp Salt
• ¼ tsp Black Pepper
• ⅛ tsp Oil Spray (olive oil or sunflower oil)
• 2½ tbsp Korma Curry Paste
• 2 tbsp Cornflour
• 4 tbsp Ketchup
• 2 tbsp Honey
• 1 tbsp Soy Sauce
• 300 ml Boiling Water

Method

1. Preheat the air fryer to 180°C (350F) and spray the air fryer basket with olive oil spray.
2. Put the flour, egg, and seasoned panko breadcrumbs in 3 separate wide shallow bowls. Coat each chicken breast in flour, then egg, then the breadcrumbs.Pro Tip - If your chicken breasts are very thick in the middle, you can pound the chicken breasts to an even thickness before breading and air frying. Use a meat mallet or a rolling pin to do this.
3. Air fry for the required time (see below). Cooking times will vary depending on the size and weight of your chicken breasts. Always test with a meat thermometer. The internal temperature should have reached 75°C (165F).170g (6oz) chicken breast - 15 -16 minutes total cooking time225g (8oz) chicken breast - 18 -19 minutes total cooking time280g (10oz) chicken breast - 20 -21 minutes total cooking time340g (12oz) chicken breast - 22-23 minutes total cooking time
4. Whilst the chicken is cooking, place the curry paste in a saucepan on a low heat and whisk in the cornflour so no lumps remain.
5. Mix in the ketchup, soy sauce and honey.
6. Pour in the boiling water, turn the heat up, and whisk until the sauce boils.
7. Turn down the heat to low and continue to stir until the sauce has thickened.
8. Serve the crispy coated chicken cut into slices and drizzled with the katsu curry sauce.