Air Fryer Chicken Katsu
A healthier twist on the traditional Japanese favorite, this Air Fryer Chicken Katsu is crispy, golden, and full of flavor—without the excess oil. Perfect for a quick and easy meal, this dish pairs beautifully with steamed rice, shredded cabbage, and homemade tonkatsu sauce.
Ingredients
- 2 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup Japanese panko breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder optional
- Cooking spray or a light drizzle of vegetable oil
For the Katsu Sauce:
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon grated ginger optional
Instructions
- Prepare the Chicken: Butterfly the chicken breasts and pound them to an even 1/2-inch thickness for consistent cooking. Pat dry and season with salt, pepper, and garlic powder.
- Set Up Breading Station: Place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third.
- Coat the Chicken: Dredge each piece of chicken in flour, then dip into the beaten eggs, and finally coat generously with panko breadcrumbs. Press the crumbs onto the chicken for maximum crispiness.
- Preheat Air Fryer: Set your air fryer to 375°F (190°C) and let it preheat for 3 minutes.
- Cook the Chicken: Lightly spray the air fryer basket with cooking spray. Arrange the breaded chicken in a single layer without overcrowding. Spray the tops lightly with oil. Air fry for 10-12 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (75°C).
- Make the Katsu Sauce: While the chicken cooks, whisk together all the katsu sauce ingredients until smooth.
- Serve: Let the chicken rest for 2 minutes before slicing. Serve with steamed rice, shredded cabbage, and tonkatsu sauce. Enjoy!
Notes
- For extra crispiness, double coat the chicken by repeating the egg and panko steps.
- For a gluten-free option, use gluten-free panko and flour.
- Reheating: To keep the crispy texture, reheat in the air fryer at 375°F (190°C) for 3-4 minutes.
- Freezing: Cooked chicken katsu can be frozen for up to 1 month. Reheat in the air fryer at 360°F (180°C) for 5-6 minutes.
- Serving suggestion: Add a side of miso soup and quick-pickled vegetables for a complete meal!