With the crisper tray removed, air fry the onion, carrot and garlic at 200°C for 10 minutes, or until the onions begin to brown.
Flatten the chicken breasts using a heavy object (e.g. a rolling pin) until they are around 1cm thick.
Place the crushed cornflakes on a plate and season with salt and pepper. Press the chicken into the cornflakes to coat evenly.
Place the coated chicken on top of the vegetables in the air fryer and air fry at 200°C for 10 minutes or until nicely browed. Flip halfway through.
Internal temperature should be 74°C
Once the chicken is cooked, remove it from the basket and set to one side. Add the remaining sauce ingredients to the vegetables in the basket and air fry for 5 minutes until warmed through.
Blitz the sauce with a handheld blender until smooth.
Slice the chicken and serve with the rice and Katsu sauce.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.
