Crispy Air-Fryer Katsu Chicken Bowl

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup panko breadcrumbs
• 1 egg
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 500g baby potatoes, halved
• 1 cup broccoli florets
• 1 cup bell peppers, sliced
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• sesame seeds for garnish

Method

1. 1

   Preheat the air fryer to 200°C (400°F).

2. 2

   In a shallow bowl, set up the breading station: one bowl with flour mixed with salt, pepper, garlic powder, and paprika; another bowl with the beaten egg; and finally, the panko breadcrumbs. Dip each chicken breast first in the flour, then in the egg, and finally coat with panko breadcrumbs until well covered.

3. 3

   Place the halved baby potatoes in a bowl, drizzle with 1 tablespoon of olive oil, salt, and pepper; toss to coat.

4. 4

   Add the potato wedges to the air fryer basket and cook for 10 minutes at 200°C (400°F).

5. 5

   While the potatoes are cooking, prepare the chicken. After 10 minutes, place the breaded chicken breasts on top of the potatoes and air-fry for another 8 minutes.

6. 6

   After 8 minutes, shake the basket to turn the potatoes and add broccoli florets and bell peppers mixed with 1 tablespoon of olive oil. Continue cooking everything together for an additional 6 minutes, or until the chicken is cooked through and crispy.

7. 7

   After cooking, allow the chicken to rest for 5 minutes. While resting, mix soy sauce, honey, and sesame oil in a small bowl to create the sauce.

8. 8

   Slice the chicken and plate it up with the roasted veggies and potato wedges, drizzling the sauce over the chicken. Garnish with sesame seeds.

Swaps & variations

• Chicken breasts can be replaced with chicken thighs or tofu for a vegetarian option.
• Baby potatoes can be swapped for sweet potatoes or regular potato wedges.
• Soy sauce can be replaced with coconut aminos for a gluten-free option.

Storing & freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 180°C (350°F) for 5-7 minutes.