Air Fryer Chicken Katsu

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 4 servings

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

• 2 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Cooking spray or oil spray
• Cooked white rice, for serving
• Shredded cabbage, for serving
• Tonkatsu sauce, for dipping (store-bought or homemade)

Instructions

1. 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.

2. Bread the chicken:
Set up three shallow bowls:

• One with flour
• One with beaten eggs
• One with panko breadcrumbs

Dip each cutlet first in flour, then in egg, and finally coat thoroughly in panko, pressing to help it adhere.

3. Air fry:
Preheat air fryer to 400°F (200°C) for 3–5 minutes. Lightly spray the air fryer basket and the breaded chicken with cooking spray.
Place chicken in a single layer (work in batches if needed).
Air fry for 10–12 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).

4. Serve:
Slice the chicken into strips and serve over cooked white rice with shredded cabbage. Drizzle with tonkatsu sauce or serve it on the side for dipping.

Notes

• For extra crispiness, toast the panko breadcrumbs in a dry skillet for 2–3 minutes before breading.
• Tonkatsu sauce is essential for authentic flavor. Look for it at Asian grocery stores or make a quick version by mixing ketchup, Worcestershire sauce, and soy sauce.

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