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close up of a chicken katsu slider sandwich
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Chicken Katsu Curry Sliders (Air fryer)

Crispy panko breaded chicken hugged between shredded cabbage and sesame buns and smothered in a rich creamy curry sauce, this easy chicken katsu curry sliders recipe will keep you coming back for seconds and thirds.
Course Lunch & Dinner Recipes
Cuisine Japanese
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 3 slidersCrispy panko breaded chicken hugged between shredded cabbage and sesame buns and smothered in a rich creamy curry sauce, this easy chicken katsu curry sliders recipe will keep you coming back for seconds and thirds.
Calories 930kcal
Author Takes Two Eggs

Ingredients

Chicken Katsu

  • 1 lb chicken breast or chicken thigh boneless and skinless
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ¾ cup all-purpose flour
  • 2 large eggs whisked
  • 1 ½ cup panko bread crumbs

Japanese Curry

  • 1 oz 58 g curry roux
  • ½ yellow onion thinly wedged cut
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 2 tablespoons of finely grated apple
  • ½ tablespoon honey
  • 1 cup chicken broth

Serve

  • Bun sliders
  • Shredded cabbage

Instructions

Make the Katsu Chicken

  • Prepare the chicken. Using a meat tenderizer, pound the chicken until the thickness of the chicken is even. If you have a large chicken breast or thigh, slice the chicken in about 1/2 inch thick slices and large enough to fit the buns you are using. Dry the chicken with a paper towel. Generously season with salt with pepper. Set aside.
  • Brown the panko crumbs. Add the panko crumbs into a frying pan on medium low heat and gently toss until medium brown. Then transfer to a bowl or tray
  • Prepare the egg and flour bowls. In a medium sized mixing bowl, whisk the eggs. In a separate bowl, add the flour.
  • Coat the chicken. First dredge the chicken in flour and shake off the excess. Second dip the chicken into the eggs and drip off the excess. Lastly, coat the chicken in the panko and remove any excess.
  • Cook the chicken. Preheat air fryer to 330ºF and cook for 7 minutes. Then increase the heat to 380ºF and flip and cook for 4 minutes. The time might vary depending on how large your cuts are. You can test by slicing the chicken in half to see if it is still raw. If raw, cook for another 2-3 minutes.

Make the Japanese Curry.

  • Prepare the vegetables and apple. Peel and wedge cut the onion. Peel and mince the garlic. Grate the apple. Set aside.
  • Cook the onion and garlic. In a medium pot over medium high heat, pour in 1 tbsp of olive oil in the pot and saute the onion and garlic until browned translucent and fragrant.
  • Add in the chicken stock, honey and apple. Pour in the chicken stock, honey and grated apple. Bring the pot to a boil then turn down the heat to simmer until the potatoes and carrots are soft about 15 minutes. Cover the pot with a to prevent the moisture from leaving.
  • Prepare curry roux. Turn off the heat, scoop about 1 ladle of the liquid and pour it into a separate sauce pan. Break the curry roux and add it to this separate sauce pan. Stir to dissolve.
  • Add the roux back into the first pot. Add the dissolved curry roux back into the original pot with the vegetables and mix to combine. Simmer on low for 10 minutes until the sauce has thickened. Stir occasionally.

Notes

  • Dredge the chicken in the flour first. This is important so that the eggs and breadcrumbs have something to bind to and will not fall off.
  • Don't forget the apple and honey! These are the secret ingredients in Japanese curry that give it that subtle sweetness that pairs so nicely with the rich curry flavor.
  • Dissolve the curry roux in a separate sauce pan. This extra step will guarantee that there are no large undissolved pieces of the curry roux in your curry.
  • Storage Instructions: This Japanese chicken katsu curry sandwich is best served immediately for its optimal crunch factor. But you may also store the cooled chicken katsu separated from the curry in an airtight container for up to 3 days. The chicken katsu may lose its crunch but you can reheat it in the air fryer or oven to crisp it back up.

Nutrition

Serving: 1g | Calories: 930kcal | Carbohydrates: 85g | Protein: 81g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 18g | Cholesterol: 333mg | Sodium: 1542mg | Fiber: 5g | Sugar: 11g