Air Fryer Chicken Katsu
This air fryer chicken katsu means no frying and only minimal oil is needed to make your favorite Japanese chicken cutlets! It's incredibly easy to make and perfect for a quick lunch or dinner under 30 minutes!
- Prep time
- 10 min
- Cook time
- 14 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 skinless boneless chicken breast
- 1 cup all-purpose flour
- 1 large egg (beaten)
- 1 cup panko (also known as Japanese breadcrumbs)
- Salt and black pepper (seasoned to your preference)
- Cooked white rice ((to serve with the katsu))
- Green cabbage (thinly shredded (to serve with the katsu))
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 2 teaspoon oyster sauce
- 1 teaspoon granulated sugar
Instructions
- 1
For the chicken katsu:
- 2
Prepare the breading station with the flour, beaten egg, and panko, each in its own container.
- 3
With the chicken breast flat on the cutting board, slice the chicken in half. Try your best to keep the chicken breast even in thickness and be careful when cutting!
- 4
Place the two pieces of chicken breast side by side and pound then out with the flat side of the meat mallet to about ¼ to ½ inch thick. *We recommend covering the chicken with a piece of plastic wrap when pounding to prevent the chicken from tearing.*
- 5
Bread the chicken breast, one at a time, starting with the flour. Coat the chicken on both sides and the edges with flour and lightly tap to dust off the excess. Dip the floured chicken into the beaten egg. Make sure to coat it completely. Lastly, shake the panko to flatten it then place the chicken into the panko. Scoop the panko on top of the chicken, then firmly pack the panko onto the chicken to help it stick. Repeat with the other chicken breast half.
- 6
Spray the bottom of the air fryer basket with cooking spray. Place the breaded chicken katsu in the air fryer basket, and generously spray the top of the katsu.
- 7
Air fry the chicken katsu at 400°F for about 14 minutes, or until golden and cooked. Midway, flip the chicken katsu, then generously spray with cooking oil again and continue cooking.
- 8
Once done, remove the chicken katsu from the air fryer basket and let the chicken rest for 3 to 5 minutes before cutting.
- 9
For the katsu sauce:
- 10
While the chicken katsu is air frying, make the katsu sauce. Just combine all the ingredients (ketchup, Worcestershire, oyster sauce, and sugar) into a bowl and mix until well combined.
- 11
To serve:
- 12
Once the chicken katsu is ready, cut them into strips and serve with steamed white rice, a bed of shredded cabbage, and the katsu sauce. Enjoy!