If you’re a fan of crispy chicken cutlets, then this Air Fryer Chicken Katsu recipe is for you. This dish delivers all the satisfying crunch of traditional katsu but with less oil and no deep frying. In under 30 minutes, you’ll have perfectly crispy chicken on the outside, juicy and tender on the inside—without the mess and hassle of deep frying. Plus, it’s a healthier option that doesn’t skimp on flavor.
What is Katsu?
Katsu, which means “cutlet” in Japanese, is a breaded and fried meat dish that’s similar to other global favorites like chicken parmesan, schnitzel, and Milanesa. This version uses panko breadcrumbs, known for their light, flaky texture, which absorbs less oil and results in an extra-crispy coating. While traditionally made with pork (tonkatsu), chicken katsu is a popular and delicious variation.
Ingredients:
- Chicken breasts
- Salt
- Black pepper
- Avocado oil spray (or any neutral oil spray)
For the Egg and Flour Batter:
For the Chicken Katsu:
- Eggs
- All-purpose flour
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Water (as needed)
For the Panko Breading:
- Panko bread crumbs
- Salt
- Black pepper
- Garlic powder
- Onion powder
For the Homemade Katsu Sauce:
- Ketchup
- Worcestershire sauce
- Soy sauce
- Oyster sauce
- Brown sugar
- Garlic powder
For Serving:
Instructions:
Prepare the Chicken: Pound the chicken breasts until they are even in thickness. Season both sides with salt and pepper.
- Cooked rice
- Shredded cabbage or lettuce
- Thousand Island dressing or dressing of choice
- Tonkatsu sauce (recommended: Bull-dog brand)
Make the Batter: Whisk together the eggs, flour, salt, pepper, garlic powder, onion powder, and water in a bowl until smooth.
Prepare the Panko Breading: In a wide bowl or plate, mix the panko bread crumbs with salt, pepper, garlic powder, and onion powder.
Bread the Chicken: Coat each chicken breast in the egg and flour batter, then press it into the panko breading. Ensure the chicken is fully covered with panko, pressing gently to adhere.
Air Fry the Chicken: Spray both sides of the breaded chicken with avocado oil. Place in the air fryer and cook at 375°F for 10 minutes. Flip the chicken and cook for an additional 5-6 minutes until the internal temperature reaches 165°F.
Make the Katsu Sauce: In a small bowl, mix together ketchup, Worcestershire sauce, soy sauce, oyster sauce, brown sugar, and garlic powder until well combined.
Serve: Slice the chicken katsu and serve with cooked rice, shredded cabbage or lettuce with your dressing of choice, and a drizzle of katsu sauce.
Tips for Making Chicken Katsu:
- Even Thickness: Pounding the chicken to an even thickness ensures that it cooks uniformly.
- Flavorful Layers: Season each layer—chicken, batter, and panko—for maximum flavor.
- Resting the Chicken: Let the breaded chicken rest for a few minutes before air frying to help the coating adhere better.
How to Serve Chicken Katsu:
- Traditional: Serve with rice and a cabbage salad dressed in Thousand Island dressing. Add a bowl of miso soup for a complete meal.
- Katsu Curry: Lay the katsu slices over a bed of rice and pour Japanese curry over the top.
- Katsu Sandwich (Katsu-sando): Place the chicken katsu between slices of milk bread, add shredded cabbage, and drizzle with tonkatsu sauce for a satisfying sandwich.
This Air Fryer Chicken Katsu is a quick and healthier alternative to traditional fried katsu, perfect for a weeknight dinner or meal prep. Enjoy the crispy, juicy goodness with all the flavors you love!
Crispy Air Fryer Chicken Katsu
Ingredients
- 4 chicken breasts
- 1 tsp salt
- 1/4 tsp black pepper
- 1 can of avocado oil spray or any neutral oil spray
For the egg and flour batter
- 3 eggs
- ½ cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2-3 tbsp water as needed to loosen the batter
For the panko breading
- 1 1/2 cups panko bread crumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
For the homemade katsu sauce
- 1/2 cup ketchup
- ¼ cup Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- ½ tsp garlic powder
For serving
- 4 servings cooked rice
- 1/4 head of cabbage or lettuce shredded
- Thousand Island dressing or dressing of choice
- Tonkatsu sauce I recommend the Bull-dog brand
Instructions
- Using a meat mallet or the back of your knife, pound the chicken breasts on both sides until the meat has an even thickness throughout. Season both sides with salt and pepper.
- To a bowl, whisk together your ingredients for the egg and flour batter, then set aside.
- To a wide bowl or plate, add your panko bread crumbs and seasonings, then set aside.
- Use one hand to dunk a chicken breast in the egg and flour batter until it is well coated. Next, place the chicken into the panko breading and use your other dry hand to ensure it is fully coated. Repeat with the remaining chicken breasts. Gently press the panko into the meat to ensure all areas are coated.
- Lay the breaded chicken breasts on a tray and let sit for at least 5 minutes to allow the breading to set.
- Spray the breaded chicken generously with avocado oil (or any neutral oil) on both sides. Air fry at 375°F for 10 minutes, flip the breasts then air fry for another 5-6 minutes. The chicken katsu is ready when the internal temperature of the chicken breasts reaches 165 degrees Fahrenheit. Cook times may vary depending on the thickness of the meat and strength of your air fryer.
- Let rest for 5 minutes and then slice into 1.5 inch strips.
- To a small bowl, add all the ingredients for the katsu sauce and mix. Alternatively, you can use store-bought katsu sauce.
- Drizzle with katsu sauce and serve with rice and your favorite sides. I recommend serving with shredded cabbage/lettuce tossed with thousand island or your dressing of choice.
Leave a Reply