Description
Air Fryer Chicken Katsu is all about that crispy crust and juicy chicken without the need to pan fry. That’s what we love about the air fryer! You can put together a satisfyingly crispy dish quickly and with minimal oil.
Ingredients
Units
Scale
- 2 (8 oz.) bonelss skinless chicken breasts
- 1/2 tsp. table salt, plus more to taste
- 1/2 tsp. black pepper, plus more to taste
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 Tbsp. water
- 1 cup panko breadcrumbs
- Cooking Spray
- 1/4 cup ketchup
- 2 Tbsp. Worcestershire sauce
- 1 tsp. soy sauce
- 1 tsp. brown sugar
- shredded green cabbage, sliced cucumbers, lemon wedges for serving
Instructions
- Cut each chicken breast in half crosswise. Place between two sheets of plastic wrap or parchment paper and gently pound to an even 1/2-inch thickness. Sprinkle both sides evenly with salt and pepper. Set aside.
- Add flour to a shallow dish, eggs and water to another shallow dish, and panko breadcrumbs to a third separate dish. Whisk eggs and water until smooth. Dip a chicken cutlet in the flour, coating both sides and tapping off excess flour. Transfer to egg mixture and coat both sides of the cutlet with the eggs, allowing excess to drip off before adding to the panko. Coat the cutlet evenly in the breadcrumbs, flipping and pressing into the breadcrumbs. Transfer to a plate and repeat with remaining cutlets.
- Preheat an air fryer to 375°F. Add breaded chicken in a single layer, likely two cutlets per batch. Spray both sides of the cutlets with cooking spray. Air fry until golden brown, 6-8 minutes, flip and cook until the other side is golden brown and crispy, another 2-4 minutes. Transfer to a wire rack to cool and repeat cooking method with remaining chicken cutlets.
- While the chicken cooks, stir together ketchup, Worcestershire sauce, soy sauce and brown sugar until smooth. When ready to serve, thinly slice chicken and serve with cabbage, cucumbers and lemon wedges. Drizzle about 1 1/2 tablespoons of the sauce on the chicken.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze leftovers by placing in a freezer-safe zip-top bag. Place a piece of parchment between each piece of katsu. Label and freeze for up to 3 months.
- To pound chicken, use a meat mallet, rolling pin, small skillet or your fist.
- Prep Time: 10 min.
- Cook Time: 20 min.
- Category: Main
- Method: Air Fryer
- Cuisine: Japanese