Easy chicken katsu curry (with air fryer version)

Ingredients

• 1/4 cup flour seasoned with plenty of salt & pepper
• 1 egg (beaten)
• 3/4 cup Japanese panko breadcrumbs (approximately)
• 4 chicken thighs ((large skinless boneless))
• 3 tablespoons oil (approximately, for cooking )
• 1 onion (chopped)
• 2 garlic cloves (chopped finely or crushed)
• 2 cm piece of ginger (peeled & chopped finely)
• 1 tablespoon plain flour
• 1 tablespoon curry powder (mild or medium)
• 1 1/2 cups chicken stock
• 1/2 tablespoon soy sauce
• 1 teaspoon honey (or brown sugar if you don’t have honey)
• 2 cups rice ((1/3 to 1/2 cup per person))
• 4 big handfuls crispy lettuce leaves

Instructions

1. 1

   Put the flour, egg and breadcrumbs in three separate bowls. Roll each chicken thigh first in the flour, then in the egg and finally in the breadcrumbs.

2. 2

   Place crumbed chicken on a plate, cover and refrigerate while you make the curry sauce.

3. 3

   Add a splash of oil to a medium saucepan and cook the onion, garlic & ginger for a couple of minutes until softened.

4. 4

   Add the flour and curry powder and cook for another minute while stirring continuously.

5. 5

   Slowly add the chicken stock, then stir in the soy sauce and honey. Simmer for about 15 minutes or until the sauce has reduced and thickened a little.

6. 6

   Meanwhile, preheat the oven to 180C/355F. Line a baking tray with baking paper and place a wire rack on the top if you have one.

7. 7

   Heat up about 2 tablespoons oil in a frying pan, then fry the chicken for a few minutes on each side until golden. Place on the wire rack on the baking tray, then finish off cooking in the oven for 20 minutes. [If you prefer to cook your chicken in an air fryer, skip this step and refer to recipe notes for cooking instructions]

8. 8

   Cook the rice according to packet instructions while chicken is baking. When the sauce is ready, blend it with a handheld blender or in a food processor until smooth. Then pour back into the pan and re-heat ready to serve.

9. 9

   Slice each crispy chicken thigh into about 4 thick slices length-wise, then serve over rice. Drizzle a little sauce over each dish. Serve with the crispy lettuce leaves and extra sauce on the side.