This air fryer chicken katsu means no frying and only minimal oil is needed to make your favorite Japanese chicken cutlets! It's incredibly easy to make and perfect for a quick lunch or dinner under 30 minutes!
Prep Time10 minutesmins
Cook Time14 minutesmins
Total Time24 minutesmins
Yield: 2servings
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Ingredients
For the chicken katsu:
1skinless boneless chicken breast(about 11.5 oz/ 326g) if your chicken breasts are smaller, you can use two chicken breasts and skip the cutting
Prepare the breading station with the flour, beaten egg, and panko, each in its own container.
With the chicken breast flat on the cutting board, slice the chicken in half. Try your best to keep the chicken breast even in thickness and be careful when cutting!
Place the two pieces of chicken breast side by side and pound then out with the flat side of the meat mallet to about ¼ to ½ inch thick. *We recommend covering the chicken with a piece of plastic wrap when pounding to prevent the chicken from tearing.*
Bread the chicken breast, one at a time, starting with the flour. Coat the chicken on both sides and the edges with flour and lightly tap to dust off the excess. Dip the floured chicken into the beaten egg. Make sure to coat it completely. Lastly, shake the panko to flatten it then place the chicken into the panko. Scoop the panko on top of the chicken, then firmly pack the panko onto the chicken to help it stick. Repeat with the other chicken breast half.
Spray the bottom of the air fryer basket with cooking spray. Place the breaded chicken katsu in the air fryer basket, and generously spray the top of the katsu.
Air fry the chicken katsu at 400°F for about 14 minutes, or until golden and cooked. Midway, flip the chicken katsu, then generously spray with cooking oil again and continue cooking.
Once done, remove the chicken katsu from the air fryer basket and let the chicken rest for 3 to 5 minutes before cutting.
For the katsu sauce:
While the chicken katsu is air frying, make the katsu sauce. Just combine all the ingredients (ketchup, Worcestershire, oyster sauce, and sugar) into a bowl and mix until well combined.
To serve:
Once the chicken katsu is ready, cut them into strips and serve with steamed white rice, a bed of shredded cabbage, and the katsu sauce. Enjoy!
Notes
Please refer to the post above for step by step photo references, tips, and FAQs!
Prepare your breading station before starting will save you time and keep everything super organized and stress-free.
Leftover flour and panko can be stored in airtight containers and kept in the freezer for when you use it again. So if you prefer, use a little more flour and panko to make breading easier.
The sauce recipe makes just enjoy for 2 chicken katsu. If you're a sauce lover, you can double the sauce.
If you're increasing the amount of chicken katsu you're making, don't put them all in the air fryer at once! Keep the chicken katsu in a single layer so that they get even cooking and color.
All air fryers are different, which means they may vary in temperature setting and cook time. So please adjust the cook time and air frying temperature as you see fit for your air fryer. Our recipe is based on our 7QT Power XL air fryer.