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Chicken Katsu · Air Fryer

Air-Fryer Chicken Katsu

Pre-toasting the panko in a skillet gives these air-fried cutlets the golden color and crunch of fried katsu with a fraction of the oil. Easy enough for a weeknight.

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Prep
15 min
Cook
16 min
Total
31 min
Serves
4
Level
Easy

Ingredients

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

Cook to 165°F inside (check with a thermometer).

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.

Tip: Thicker cutlets need 2 to 4 minutes more. Always go by the thermometer, not the timer.

Storage: Refrigerate up to 3 days. Re-crisp in the air fryer at 375°F for 4 minutes.

Estimated nutrition per serving: 430 calories · protein 46 g · carbohydrates 33 g · fiber 2 g · sugars 10 g · fat 11 g (saturated 2.5 g) · sodium 1,160 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.