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Chicken Katsu · Air Fryer

Air-Fryer Chicken Katsu

4

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for worcestershire sauce

    Instead of Worcestershire sauce

    • Soy sauce + vinegar: 1 tbsp soy sauce + ¼ tsp vinegar + a pinch of sugar for each 1 tbsp. Savory and tangy, less complex.
    • Vegan Worcestershire: The same amount. Very close, with no anchovies.

    More for Worcestershire sauce

  • Swaps for soy sauce

    Instead of soy sauce

    • Tamari: The same amount. Richer and a little less salty.
    • Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.

    More for soy sauce

    Cooking for an allergy? Check every label.

  • Swaps for sugar

    Instead of sugar

    • Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
    • Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
    • Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.

    All 4 swaps for sugar

  • Swaps for chicken cutlets

    Instead of chicken breasts or thighs

    • Chicken thighs: The same weight. Juicier and richer; cook a few minutes longer.
    • Extra-firm tofu or chickpeas: About the same weight of pressed tofu, or 1½ cups chickpeas per ½ lb chicken. A different dish, but it takes the same seasoning well.

    More for chicken breasts or thighs

    Cook all chicken to 165°F (74°C) in the thickest part, checked with a thermometer.

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for panko

    Instead of breadcrumbs

    • Panko and dry breadcrumbs: The same amount, either way. Panko is lighter and crunchier; fine crumbs make a denser, more even coating and a firmer binder.
    • Crushed crackers or cornflakes: The same amount. Crackers are saltier (cut other salt); cornflakes are extra crunchy and slightly sweet.
    • Rolled or quick oats: The same amount. A moist, tender binder; they don't crisp like crumbs.

    All 4 swaps for breadcrumbs

  • Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil

  • Swaps for all-purpose flour

    Instead of all-purpose flour

    • Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
    • Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
    • Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.

    All 4 swaps for all-purpose flour

    Cooking for an allergy? Check every label.

  • Swaps for eggs

    Instead of eggs

    • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
    • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
    • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

    All 5 swaps for eggs

    Cooking for an allergy? Check every label.

Step 1 of 10

Stir the ketchup, worcestershire, soy sauce and sugar together in a small bowl. Set aside.

Step 2 of 10

Put the panko and 1 tablespoon oil in a dry skillet over medium heat. Stir constantly until the crumbs are light golden. Spread on a plate to cool.

Step 3 of 10

Pat the chicken dry and
season (how to season to taste) Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoid
both sides with the salt and pepper.

Step 4 of 10

Set up three shallow bowls: flour, eggs beaten with 1 tablespoon water, and the toasted panko.

Step 5 of 10

Coat each cutlet in flour, then egg, then press firmly into the panko on both sides. Wash your hands.

Step 6 of 10

Heat the air fryer to 380°F (195°C).

380°F

Step 7 of 10

Spray the basket with oil and lay the cutlets in a single layer without overlapping (work in batches if needed). Spray the tops lightly.

Step 8 of 10

Air-fry for 6 minutes, then flip the cutlets with tongs.

380°F

Step 9 of 10

Air-fry until the crust is crisp and the thickest part reads 165°F (74°C).

380°F

Step 10 of 10

Rest (how to rest) Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid
2 minutes,
slice (how to slice) Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoid
into strips and serve with rice, cabbage and the sauce.

All done

Enjoy!

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Ingredients

  • Swaps for worcestershire sauce

    Instead of Worcestershire sauce

    • Soy sauce + vinegar: 1 tbsp soy sauce + ¼ tsp vinegar + a pinch of sugar for each 1 tbsp. Savory and tangy, less complex.
    • Vegan Worcestershire: The same amount. Very close, with no anchovies.

    More for Worcestershire sauce

  • Swaps for soy sauce

    Instead of soy sauce

    • Tamari: The same amount. Richer and a little less salty.
    • Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.

    More for soy sauce

    Cooking for an allergy? Check every label.

  • Swaps for sugar

    Instead of sugar

    • Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
    • Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
    • Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.

    All 4 swaps for sugar

  • Swaps for chicken cutlets

    Instead of chicken breasts or thighs

    • Chicken thighs: The same weight. Juicier and richer; cook a few minutes longer.
    • Extra-firm tofu or chickpeas: About the same weight of pressed tofu, or 1½ cups chickpeas per ½ lb chicken. A different dish, but it takes the same seasoning well.

    More for chicken breasts or thighs

    Cook all chicken to 165°F (74°C) in the thickest part, checked with a thermometer.

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for panko

    Instead of breadcrumbs

    • Panko and dry breadcrumbs: The same amount, either way. Panko is lighter and crunchier; fine crumbs make a denser, more even coating and a firmer binder.
    • Crushed crackers or cornflakes: The same amount. Crackers are saltier (cut other salt); cornflakes are extra crunchy and slightly sweet.
    • Rolled or quick oats: The same amount. A moist, tender binder; they don't crisp like crumbs.

    All 4 swaps for breadcrumbs

  • Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil

  • Swaps for all-purpose flour

    Instead of all-purpose flour

    • Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
    • Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
    • Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.

    All 4 swaps for all-purpose flour

    Cooking for an allergy? Check every label.

  • Swaps for eggs

    Instead of eggs

    • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
    • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
    • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

    All 5 swaps for eggs

    Cooking for an allergy? Check every label.