This Air Fryer Chicken Katsu Curry pairs a crunchy panko chicken thigh, air fried at 200°C (390°F) for 15 minutes, with a creamy homemade coconut curry sauce made with curry powder, gochujang and curry leaves. There are no curry cubes and no deep frying, and it is ready in under an hour, including resting time.
Japanese katsu curry is usually made with curry roux cubes. I wanted something a little different, so I made the sauce from scratch with coconut milk and used gochujang instead of the usual chilli. The coconut milk makes it taste close to a Southeast Asian curry, and the gochujang adds a gentle heat and depth. My family and friends loved it, so give it a try and let me know what you think.
The chicken is seasoned on the meat side only, because the skin side gets coated in panko later. While the chicken air fries, the sauce cooks in a pan, so everything is ready at the same time.
When you plate it, pour the curry around the katsu instead of over it. The crust stays crunchy, and every bite still gets plenty of that silky coconut sauce.
Why You’ll Love This Chicken Katsu Curry
- Crunchy panko katsu made in the air fryer, with no deep frying
- A creamy coconut curry sauce made from scratch, with no curry cubes
- Gochujang adds a gentle heat and depth
- The sauce cooks while the chicken air fries
- Curry leaves are optional, so you can still make it if you cannot find them
Ingredient Notes
Chicken thigh: Boneless and skin on. Thigh stays juicier than breast in the air fryer.
Gochujang: Korean fermented chili paste. It replaces the usual chilli in the curry and gives a mild, rounded heat. Add more if you like it spicier.
Coconut milk: Gives the sauce its creamy body and Southeast Asian flavour. Coconut cream works too and makes it richer.
Curry leaves: Fragrant, slightly nutty and citrusy once fried. You can find them at Asian or Indian grocers, and you can skip them if you cannot find any.
Panko: Japanese breadcrumbs, coarser than regular breadcrumbs, which is what gives katsu its crunchy crust.
Nanami togarashi: A Japanese seven-spice chilli blend. A light sprinkle on top adds a little heat and colour.
Recipe
Crispy Air Fryer Chicken Katsu Curry (Creamy Coconut)
Ingredients
Method
- In a small bowl, mix the salt, black pepper and white pepper.
- Sprinkle the seasoning from above onto the meat side of the chicken only, since the skin side gets coated in panko later. Rest for 20 minutes.
- In the meantime, pluck the curry leaves, mince the garlic and grate the ginger.
- In a bowl, mix the curry powder, soy sauce, brown sugar, gochujang, water and coconut milk until smooth.
- Set up the flour, beaten egg and panko. Coat the chicken in flour, then egg wash, then panko. Keep your left hand dry for the flour and panko, and use your right hand for the egg so your fingers don’t get clumpy. Press the chicken firmly into the panko so every part is covered.
- Rest the coated chicken for 5 minutes so the coating sets and sticks better.
- Spray the surface generously with oil, making sure every part is covered. Air fry at 200°C (390°F) for 7 minutes, flip, spray the other side, then air fry for 8 more minutes.
- While the chicken air fries, heat a little oil in a pan and fry the garlic, ginger and curry leaves for about 2 minutes until fragrant.
- Pour in the curry mixture and simmer on low to medium heat until smooth and creamy, giving it a stir now and then. Turn off the heat.
- Slice the katsu into strips about 2cm wide. Cut them smaller if you like, so they are easier to eat.
- Place the katsu on the rice, then pour the curry around it, not over it, so the crust stays crunchy. Finish with parsley, a sprinkle of nanami togarashi and black sesame seeds.
Notes
My two glass containers: the small one (left) and the large one (right). Curry leaves: Optional. The curry still tastes great without them. Shortcut: Instead of frying the garlic and ginger, you can mix them straight into the curry sauce. Frying gives a deeper, toastier flavour. Coconut milk: Keep the heat at low to medium so the sauce stays smooth and does not split. Doneness: Chicken is cooked when it reaches 74°C (165°F) in the thickest part. Serving: Also great with pasta or udon instead of rice.
Frequently Asked Questions
Can I make katsu curry without curry cubes?
Yes. This sauce is made from scratch with curry powder, soy sauce, brown sugar, gochujang, water and coconut milk. Just mix everything together, add it to the fried aromatics and simmer until smooth and creamy.
Is this chicken katsu curry spicy?
It is mildly spicy. The 1 1/2 tablespoons of gochujang give a gentle heat. Use less for kids, or add a little more if you like it hotter.
Can I skip the curry leaves?
Yes. This chicken katsu curry still tastes great without them. They add fragrance, but the coconut milk, curry powder and gochujang carry most of the flavour.
Why rest the chicken after coating it?
Resting for 5 minutes lets the coating set, so the panko sticks better and stays on while the chicken cooks.
Why does my katsu have white patches?
Those spots did not get enough oil. Panko only browns where it is coated, so spray every part generously, and spray the other side again after you flip.
Can I use chicken breast instead of thigh?
Yes, but chicken breast cooks faster and dries out more easily, so start checking a few minutes early.
How do I know the chicken is cooked through?
Use an instant-read thermometer in the thickest part. Chicken is safe at 74°C (165°F), according to FoodSafety.gov. Without a thermometer, cut into the thickest piece: the meat should be white all the way through with clear juices.
What can I serve with katsu curry besides rice?
Pasta or udon both work well with chicken katsu curry. Short pasta like penne holds onto the sauce, and udon is a classic swap for katsu curry.
Can I make it ahead?
Keep the curry sauce and the katsu separate in the fridge. Reheat the sauce gently on the stove, and reheat the katsu in the air fryer for a few minutes so the crust crisps up again.
More Chicken Katsu & Air Fryer Recipes
If you like crunchy katsu, try my Chicken Katsu with Gochujang Mayo (Air Fryer). For more gochujang flavour, the Crispy Sticky Air Fryer Gochujang Chicken is a family favourite, and for another creamy sauce over chicken thigh, try the Creamy Mushroom Chicken Thigh with Mashed Potatoes.
