Crispy Katsu Chicken from Cook Smart Air Fryer
“This recipe is perfect if you have a dual drawer air fryer, as you can cook the sauce and chicken at the same time. Don’t panic if you haven’t though, as you can make the sauce in advance, then reheat it when needed. I’m probably going to get into trouble for making a cheat’s version of this famous recipe, so massive disclaimer: this is not authentic in the slightest. But trust me, it’s quick, easy and absolutely banging. I like to serve it with some shichimi togarashi (a Japanese spice mixture) for sprinkling on top.” Dean Edwards, author of Cook Smart Air Fryer
4 skinless, boneless chicken thighs
40 g (11/2 oz) plain flour
1 teaspoon salt
1 egg, lightly beaten
80 g (23/4 oz) panko breadcrumbs
Cooking oil spray
For the katsu curry sauce
1 carrot, finely chopped
11/2 onions, finely chopped
1 teaspoon garlic and ginger paste
1 heaped tablespoon medium curry powder
1 teaspoon ground turmeric
1 tablespoon oil
4 heaped teaspoons chicken gravy granules
250 ml (9 fl oz) boiling water
1 tablespoon honey
1–2 tablespoons soy sauce
To serve
Steamed basmati rice
Shredded white cabbage
Sliced spring onions
Lemon wedges
Preheat the air fryer to 180°C/350°F.
Start with the sauce. Pop the carrot, onion, garlic and ginger paste, spices and oil into the air fryer drawer, or into a suitable container measuring about 20 × 15 cm (8 × 6 inches),
then cook for 12 minutes, stirring occasionally.
In a jug, stir together the gravy granules and boiling water, then add the honey and soy. Pour this over the carrots and onions and cook for a further 10 minutes, stirring halfway through.
In a food processor, blitz the sauce until smooth.
Place the chicken thighs between 2 pieces of clingfilm, then bat down with a rolling pin until they are the same thickness all the way through. Mix the flour and salt on a plate, put the egg onto another plate and the breadcrumbs on a third. Dip the chicken into the flour and gently tap off any excess, then dip into the egg and finally the breadcrumbs.
Put the chicken on the crisp plate inside the air fryer drawer, spray with oil, then cook for 16 minutes, turning halfway. Make sure the chicken is cooked, with no trace of pink (if you have a probe thermometer, the internal temperature should reach at least 75°C/167°F), then serve on a bed of steamed basmati rice with the hot katsu sauce, shredded cabbage, spring onions and lemon wedges.
