Description
Air Fryer Chicken Katsu is a crispy, golden Japanese-style breaded chicken cutlet made without deep frying. It’s juicy on the inside, crunchy on the outside, and perfect when served with rice, shredded cabbage, and tonkatsu sauce. A lighter version of the classic that still delivers big flavor!
Ingredients
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2 boneless, skinless chicken breasts
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1/2 cup all-purpose flour
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2 large eggs, beaten
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1 1/2 cups panko breadcrumbs
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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Cooking spray or oil spray
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Cooked white rice, for serving
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Shredded cabbage, for serving
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Tonkatsu sauce, for dipping (store-bought or homemade)
Instructions
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Prep the chicken:
Slice each chicken breast in half horizontally to create 4 thin cutlets.
Pound lightly for even thickness if needed. Season both sides with salt and pepper. -
Bread the chicken:
Set up three shallow bowls:-
One with flour
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One with beaten eggs
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One with panko breadcrumbs
Dip each cutlet in flour, then egg, then coat thoroughly in panko, pressing to help it stick.
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Air fry:
Preheat air fryer to 400°F (200°C) for 3–5 minutes.
Lightly spray both the air fryer basket and breaded chicken with cooking spray.
Place chicken in a single layer (work in batches if needed).
Cook for 10–12 minutes, flipping halfway, until golden brown and internal temp is 165°F. -
Serve:
Slice into strips and serve with rice, shredded cabbage, and a generous drizzle or side of tonkatsu sauce.
Notes
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For extra crispiness, toast the panko in a skillet for 2–3 minutes before breading.
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Tonkatsu sauce is key! You can find it in Asian markets or make a simple version with ketchup, Worcestershire, and soy sauce.
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Make it spicy by adding a little sriracha to the egg wash or sprinkling chili flakes on top.