Global
Crispy Air-Fryer Katsu Chicken Bowl
A delightful fusion of golden katsu chicken paired with vibrant roasted vegetables and perfectly seasoned potato wedges, all cooked to crispy perfection in the air fryer.
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 2.
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
Cooking Steps
Preheat the air fryer to 200°C (400°F).
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.
Place the halved baby potatoes in a bowl, drizzle with 1 tablespoon of olive oil, salt, and pepper; toss to coat.
Add the potato wedges to the air fryer basket and cook for 10 minutes at 200°C (400°F).
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.
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.
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.
Slice the chicken and plate it up with the roasted veggies and potato wedges, drizzling the sauce over the chicken. Garnish with sesame seeds.
Optional Enhancements
- 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.
Plant & Growing Tips
Baby Potatoes
- Plant seed potatoes in early spring in well-drained, loose soil in full sun.
- Hill soil around the plants as they grow to cover developing tubers and prevent greening.
- Keep soil consistently moist, especially when tubers are forming.
Broccoli
- Sow seeds indoors 6-8 weeks before the last frost, then transplant to a sunny spot with rich, well-drained soil.
- Requires consistent moisture and prefers cooler weather, making it suitable for spring and fall planting.
- Mulch around plants to retain moisture and keep roots cool.
Bell Peppers
- Start seeds indoors 8-10 weeks before the last frost, then transplant to a sunny, warm location after all danger of frost has passed.
- Provide consistent moisture and support with stakes or cages as plants become heavy with fruit.
- Use a balanced fertilizer when fruits begin to set.
Natural Pest Control
- Hand-pick adult potato beetles and their larvae from plants.
- Cover broccoli with row covers to prevent cabbage moths from laying eggs.
- Spray bell pepper plants with a strong stream of water to dislodge aphids.
- Use sticky traps near young pepper plants to catch flea beetles.
Harvest
Baby Potatoes
- For "baby" potatoes, gently dig around the base of the plant about 7-8 weeks after planting, carefully removing smaller tubers while leaving the plant to continue growing.
Broccoli
- Cut the main head when it is firm, compact, and deep green, before the flower buds begin to open and turn yellow.
Bell Peppers
- Pick when peppers reach their mature size and desired color, feeling firm to the touch; regular picking encourages more fruit production.
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.
