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
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:
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One with flour
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One with beaten eggs
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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
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For extra crispiness, toast the panko breadcrumbs in a dry skillet for 2–3 minutes before breading.
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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.