This is one of those takeaways that sounds sensible until you realise you're eating a crispy fried chicken cutlet the size of a paving slab covered in rich Japanese-style curry sauce with chips and rice fighting for space underneath. Crunchy chicken. Thick curry. Soft rice. Crispy chips. Comfort food that has absolutely no interest in being healthy. Just brilliant.
You’ll Need
2 chicken breast fillets
80g plain flour
40g cornflour
2 eggs, beaten
100g panko breadcrumbs
Oil spray
250g cooked rice
300g frozen fries
Katsu Curry Sauce
1 small onion, finely diced
1 carrot, grated
2 cloves garlic, crushed
1 tbsp curry powder
1 tbsp plain flour
300ml chicken stock
1 tbsp soy sauce
1 tsp honey
1 tsp tomato purée
Optional but Dangerous
Pickled ginger
Spring onions
Extra curry sauce
Method
Preheat your air fryer to 200°C.
Flatten the chicken breasts slightly so they cook evenly.
Coat each breast in flour, then egg, then panko breadcrumbs, pressing the coating on firmly.
Lightly spray the basket with oil.
Place the chicken into the basket and spray the tops lightly with oil.
Air fry at 200°C for 14–16 minutes, turning halfway, until deeply golden and crisp.
Cook the fries separately according to packet instructions until crisp and golden.
Meanwhile, place the onion, carrot, garlic, curry powder, flour, chicken stock, soy sauce, honey, and tomato purée
into a saucepan.
Simmer gently for 12–15 minutes until thickened.
Blend if you want a smooth takeaway-style curry sauce.
Slice the cooked chicken into strips.
Fill a takeaway-style serving box or tray with rice on one side and fries on the other.
Lay the sliced chicken across the middle.
Pour the curry sauce generously over the chicken.
Finish with spring onions or pickled ginger if using.
Serve immediately while everything is still hot enough to fog your glasses.