Air Fryer Chicken Katsu Curry

Step 1. Bring Sushi Rice and Water to a boil in a covered saucepan. Reduce to low and cook until the water is absorbed, about 15 minutes; turn off the heat and leave covered for 10 minutes.

Step 2. Meanwhile, heat half the Vegetable Oil in a large skillet over medium heat. Add Onion and Carrot and cook until the onion softens, about 5 minutes.

Step 3. Stir in some of the All-Purpose Flour and the Curry Powder. Add Chicken Broth, Soy Sauce and Honey, stirring smooth. Simmer over medium-low heat until the carrots are tender and the sauce coats a spoon, about 12 minutes.

Step 4. Meanwhile, mix Panko with the rest of the Vegetable Oil in a shallow dish. Put the rest of the All-Purpose Flour and the Eggs in separate shallow dishes.

Step 5. Season Chicken Breast with Salt. Coat each cutlet in flour, dip in egg, then press into the panko on both sides.

Step 6. Air-fry the cutlets in a single layer at 400°F (200°C), turning halfway, until golden and no longer pink inside, about 10 minutes. Work in batches if needed; keep the first batch warm while the rest cooks.

Step 7. Slice the cutlets and serve over the rice with curry sauce alongside. Fluff the rice before serving and stir a splash of water into the sauce if it has thickened too much.