Air Fryer Crispy Katsu Chicken

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.

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Ingredients

chicken thighs 4
plain flour 40 g
egg 1 (beaten)
panko breadcrumbs 80 g
carrot 1 (chopped)
onion 1 ½ (chopped)
garlic paste 1 tsp
ginger paste 1 tsp
mild curry powder 1 tbsp
ground turmeric 1 tsp
olive oil 1 tbsp
chicken gravy granules 4 tsp
honey 1 tbsp
soy sauce 2 tbsp
basmati rice 240 g
white cabbage 100 g (shredded)
spring onions 4 (sliced)
lemon 1 (sliced)

Method

Preheat the air fryer to 180°C/350°F. Chop the carrot and onion.
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 100ml 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. Once cooked, transfer to a food processor and blitz the sauce until smooth.
Place the chicken thighs between 2 pieces of clingfilm, then bash down with a rolling pin until they are the same thickness all the way through. Mix the flour and pinch or two of salt in a shallow bowl, add the beaten egg to another bowl and the breadcrumbs in a third. Dip the chicken into the flour and gently tap off any excess, then dip into the egg and finally the breadcrumbs.
Meanwhile, cook the rice according to the packet instructions.
Put the chicken on the crisp plate inside the air fryer drawer, brush with a dash of 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).
Shred the cabbage, chop the spring onion and cut the lemon into wedges.
Serve on a bed of steamed basmati rice with the hot katsu sauce, plus the garnishes, enjoy!

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