Making authentic Japanese Chicken Katsu Curry is super easy to make at home. Really! It’s because you can use curry blocks that the Japanese make as the mainstream way to make curry at home. When I was living in Osaka, Japan, my host mom would my curry with the box too, and it was delicious.
What Japanese brand are you using?
The box brand that I am using right now is “Golden Curry”, with a spice level of hot. They have mild and medium too, but honestly ‘hot’ isn’t really hot for me. So, it’s a perfect medium spice level for my boyfriend and I. I do want to try other brands, in the future, I just have always gravitated towards this brand for the past years.
How I Fry Chicken Katsu
As for the chicken katsu (or ‘cutlet’), I have changed up a couple of things to have a healthier version by using the air fryer instead of deep-frying the chicken katsu like how you’d normally do it. Now, if you still want to do it that way, that’s no problem at all, just head ¼ inch of vegetable oil in a large skillet over medium-high heat to 356°F or 180°C. Then place the chicken in the hot oil for 3-4 minutes per each side, or until golden brown.
Where’s the Dipping Sauce?
Chicken katsu curry is for those who love that extra curry sauce that you pour over your chicken katsu and smothering it with your fresh steamed white rice.
If you are looking to eat tonkatsu (katsu + dipping sauce), there’s tonkatsu dipping sauce you can buy at H Mart or at your local Asian market.
What Kitchen Utensils Do I Need?
To make this Air Fryer Chicken Katsu Curry recipe, you’ll need the following:
- Air fryer
- Large pot with a lid
- Two bowls (one for eggs, one for panko crumbs)
- Cutting board
- Kitchen mallet (for the chicken)
Before I Start What Do I Need to Know?
Before making chicken katsu curry for lunch or dinner, definitely cook your rice first before starting on this recipe.
Other than that, please read below in the notes about the number of chicken katsu that is made in this recipe.
This curry will serve 4-5 people, depending on how much you eat as a serving! I highly suggest making another round of chicken at the same time of making this and toss it in the refrigerator to add to the air fryer the next day. Noone wants to eat soggy katsu chicken!
Air Fryer Chicken Katsu Curry RecipeCourse: Main, Lunch, DinnerCuisine: JapaneseDifficulty: Easy
- Japanese Curry
1 Box Japanese Curry (Golden Curry), 3.2oz or 92 grams
1 large onion, sliced
1 cup potato, chopped
1 cup carrots, chopped
2 1/4 cup water
- Chicken Katsu (for two servings – see note* below)
1 chicken breast, sliced into 2 pieces, thinned by using a mallet
2 eggs, whisked
1 1/2 cup panko crumbs
Salt & pepper
Cooking oil spray (I use Avocado Oil Spray)
Fukujinzuke pickled radish
Directions – Cook the curry & katsu simultaneously
- Japanese Curry (25 minutes)
- Chop the vegetables into bite-size chunks.
- In a large skillet, stir fry the vegetables (onion, carrot, potato) on medium heat for 5 minutes, or until onions are translucent.
- Add water and bring to a boil.
- Reduce heat, cover, and simmer until ingredients are tender for 15 minutes.
- Turn off heat, mix curry sauce and simmer for 5 minutes, stirring constantly.
- Turn off heat and cover with a lid.
- Chicken Katsu (25 minutes)
- Whisk two eggs in a medium size bowl and set aside.
- Pour panko crumbs into a larger sized bowl and set aside.
- Take out your chicken breast, and slice it in half.
- Put a large amount of cling wrap over your chicken breasts and use a kitchen mallet to pound it to 1/4 inch thickness aka thin.
- Season the chicken breasts with salt and pepper, both sides.
- Preheat air fryer to 375 degrees.
- Dip a chicken breast into the egg, fully covering the meat.
- Dip the egg soaked chicken breast into panko crumbs.
- Repeat steps 7 & 8 with the same chicken breast to make sure the katsu is as crispy as it can. Set aside.
- For the second chicken breast, repeat steps 7, 8 , and 9.
- Spray both sides of the meat with cooking oil spray.
- Add the meat into the air fryer and cook for 10 minutes.
- Flip with tongs at the 10 minute mark, and cook for another 8 minutes.
- Done! Serve on a bed of rice and curry! 🙂
- I have omitted using flour for the chicken katsu to make it slightly healthier. If you choose to use flour, in the first round of dipping, cover your chicken breast with flour, and then panko crumbs during the second round of dipping.
- Garnishing with the red pickled radish is definitely a must if you are trying to make this as authentic as possible. For me, we don’t eat Japanese curry more than one time a week, so it’s a waste for me to buy the whole bottle. But I absolutely LOVE having pickled radish with my chicken katsu curry, it’s actually the best part.
- In the pictures taken above for this recipe dish, I used 2 cups of potatoes instead of 1, because of I opt-out from having meat inside the curry, as directed from the curry box itself. If you want more sauce, just stick with the recipe above with 1 cup of potatoes.
- *This curry will serve 4-5 people, depending on how much you eat as a serving! I highly suggest making another round of chicken at the same time of making this and toss it in the refrigerator to add to the air fryer the next day. Noone wants to eat soggy katsu chicken!