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Air-Fryer Chicken Katsu

Ingredients · Serves 4 · Prep 15 min · Total 31 min

  • Katsu-style sauce
  • ¼ cup ketchup
  • 2 tbsp worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • Chicken
  • 1 ½ lb chicken cutlets, or 2 breasts halved and pounded to 1/2 inch
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 1 ½ cups panko
  • 1 tbsp vegetable oil
  • ⅓ cup all-purpose flour
  • 2 large eggs
  • vegetable oil spray
  • To serve
  • 2 cups green cabbage, very thinly shredded
  • cooked short-grain rice
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Air-Fryer Chicken Katsu

Steps

  1. Stir the ketchup, worcestershire, soy sauce and sugar together in a small bowl. Set aside.
  2. 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.
  3. Pat the chicken dry and season both sides with the salt and pepper.
  4. Set up three shallow bowls: flour, eggs beaten with 1 tablespoon water, and the toasted panko.
  5. Coat each cutlet in flour, then egg, then press firmly into the panko on both sides. Wash your hands.
  6. Heat the air fryer to 380°F (195°C).
  7. Spray the basket with oil and lay the cutlets in a single layer without overlapping (work in batches if needed). Spray the tops lightly.
  8. Air-fry for 6 minutes, then flip the cutlets with tongs.
  9. Air-fry until the crust is crisp and the thickest part reads 165°F (74°C).
  10. Rest 2 minutes, slice into strips and serve with rice, cabbage and the sauce.
  11. Cook to 165°F inside (check with a thermometer).