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Air Fryer Chicken Katsu is tender chicken breasts coated in a golden panko crust, air-fried to perfection, and served with tonkatsu sauce and shredded cabbage over a bed of fluffy rice.
I’ve always loved chicken katsu, but frying it on the stovetop is not my favorite thing. It’s messy and splatters oil everywhere. The air fryer is the obvious answer to that problem. You can get the breading really crispy and there’s no mess!
Why You’ll Love It
- Healthier Option: Enjoy the crunch of Chicken Katsu without the guilt. The air fryer keeps it crispy without drowning it in oil, making it a healthier choice.
- Crunchy Outside, Juicy Inside: The air fryer gives you that perfect crispy coating on the outside while keeping the chicken inside tender and juicy.
- Versatile Dish: Perfect for any occasion. Whether it’s a quick dinner, a lazy lunch, or a casual get-together, this Air Fryer Chicken Katsu is a versatile choice that suits different situations.
» You might also like this delicious Air Fryer Korean Fried Chicken.
Ingredients You’ll Need
- Boneless Skinless Chicken Breasts – Buy fresh, high quality chicken for the best results. You can use chicken thighs if you prefer.
- Salt & Pepper – Season to your taste preference.
- All-Purpose Flour – You can substitute with gluten-free flour if needed.
- Large Egg – The egg helps bind the breading to the chicken.
- Panko Breadcrumbs – Japanese-style breadcrumbs available in most grocery stores. You can use regular breadcrumbs, but they don’t get as crispy and crunchy as panko.
- Cooking Spray or oil – Use your preferred cooking oil or a non-stick cooking spray.
- Tonkatsu Sauce – A Japanese condiment with a sweet and savory flavor. You can find it in the Asian section of your grocery store or make a quick homemade version with ketchup, soy sauce, Worcestershire sauce, and sugar.
- Shredded Cabbage and cooked rice – Serve your chicken katsu on a bed of cabbage and rice, with the sauce poured over the top.
Equipment Information
- Air fryer: I use the 5.5-quart Ninja MaxXL basket-style air fryer. Angie uses this 5-quart Cosori Pro LE air fryer. We also both occasionally use the Ninja Woodfire Outdoor Grill that has an air fryer setting.
- Kitchen tongs: It’s very easy to remove food from your air fryer with kitchen tongs. I use these kitchen tongs that are silicon coated so they don’t scratch the interior.
- Meat thermometer: The only way to tell if meat is fully cooked to the right temperature is to use a meat thermometer. I use this Instant Read thermometer. It’s so quick to open the basket and check the temp.
Helpful Tips
- Ensure each chicken breast gets a uniform coating of flour, egg, and breadcrumbs for consistent crispiness.
- Preheat your air fryer before adding the chicken to achieve that perfect golden exterior.
- Give the chicken pieces some space in the air fryer basket to allow proper air circulation.
- Use a meat thermometer to confirm the internal temperature of the chicken reaches 165°F(75°C).
Stovetop Directions
Don’t have an air fryer? No problem!
Follow the recipe below through step 6. Then using a heavy and deep skillet or dutch oven, pour cooking oil into the pan until there is a solid layer of oil in the bottom, about 1/8 inch high. The oil needs to be heated to 350° F(175°C), and stay there for the perfect fry.
When the oil reaches 350° F(175°C) add the chicken and cook on each side for 5 minutes or until the Panko looks golden brown. When the internal temperature of the chicken reaches 165° F(75°C), remove the chicken to a wire rack. Let it rest for a few minutes before serving.
Air Fryer Chicken Katsu
Equipment
- Kitchen Tongs
Ingredients
- 2 chicken breasts boneless skinless, sliced in half lengthwise
- 1/2 teaspoon (3 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 1/4 cup (31 g) all-purpose flour
- 2 large egg beaten
- 1 cup (60 g) Panko breadcrumbs
- Cooking spray or oil
- Tonkatsu sauce shredded cabbage, cooked rice (for serving)
Instructions
- Season the chicken breasts with salt and pepper.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chicken piece in the flour, shaking off any excess.
- Dip the chicken into the beaten egg, allowing any excess to drip off.
- Coat the chicken with breadcrumbs, pressing gently to adhere.
- Place the chicken pieces on a wire rack to soak up the breading.
- Preheat the air fryer to 400°F (200°C) for 5 minutes.
- Spray the basket with cooking oil. Place the breaded chicken breasts in the air fryer basket in a single layer, ensuring they are not touching.
- Spray the top of the chicken breasts with cooking oil.
- Air fry the chicken for 10 minutes, then flip over and continue cooking for another 5-7 minutes, or until the chicken is golden brown and cooked through.
- Remove the chicken from the air fryer and let it rest for a few minutes before serving.
Notes
- Ensure each chicken breast gets a uniform coating of flour, egg, and breadcrumbs for consistent crispiness.
- Preheat your air fryer before adding the chicken to achieve that perfect golden exterior.
- Give the chicken pieces some space in the air fryer basket to allow proper air circulation.
- Use a meat thermometer to confirm the internal temperature of the chicken reaches 165°F(75°C).
All air fryers have different wattage and may cook at different rates. You may need to adjust the time or temp for the best results.
Nutrition
How to Store & Reheat
Store any leftover Chicken Katsu in an airtight container in the refrigerator for up to 5 days. It can easily be reheated in the air fryer when you’re ready to enjoy it again.
To maintain the crispiness, reheat in the air fryer at 375°F(190°C) for a few minutes until warmed through and crispy again.
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Angela is a talented home cook and passionate advocate for healthy, flavorful cooking in the air fryer. She shares her favorite air fryer recipes and helpful tips for using this versatile kitchen appliance to create delicious, nutritious meals.