Satisfy your crunchy cravings with our crispy and tender chicken katsu, a Japanese-inspired comfort food that's sure to hit the spot.
This is a takeaway favourite made at home, where you get to decide how much goes on the plate, and our fast food makeover has more swaps in the same spirit. If it's the crumb you're after, the air-fryer fish fingers do the same job with fish, and the Greek meatballs are the family dinner version.
Here's what you'll need
For the chicken:
- 2 tbsp. olive oil
- 1 cup panko breadcrumbs
- 450g chicken breasts, cut into fillets
- salt & pepper
- 4 tbsp. all-purpose flour
- 2 eggs
- 1 tbsp. water
- 2 cups white rice, cooked
- ½ small cabbage, finely sliced
For the sauce:
- 1 tbsp. tomato ketchup
- 2 ½ tsp. Worcestershire sauce
- 1 ½ tsp. oyster sauce
- 1 ⅛ tsp. coconut sugar
Here's how to make it
Pour the olive oil into a non-stick skillet and place over a medium heat. Add the panko breadcrumbs and toast until golden brown, roughly 5 minutes, then set aside.
Season the chicken with salt and pepper.
Place the flour into a shallow dish. In a second shallow dish, combine the eggs with the water and whisk to combine. In a third dish, add the toasted panko breadcrumbs.
To crumb the chicken, take a chicken piece and coat it first in the flour, then dip it into the egg mixture, and finally dip it into the toasted panko, coating the chicken evenly in the crumb. Repeat this process with the remaining pieces of chicken until they are all coated.
Preheat the air fryer to 190°C. Place the chicken in the air fryer basket and fry for 10 minutes, flip the chicken over and fry for a further 5 minutes.
In the meantime, make the sauce by combining all the sauce ingredients together in a small bowl.
When the chicken has cooked, transfer to a cutting board and slice. Serve the chicken with the cooked rice, katsu sauce and cabbage.
Nutrition per serving
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 10 mins | 20 mins | 558 | 14 | 69 | 38 | 6 |