Air Fryer Chicken Katsu

Name: Air Fryer Chicken Katsu
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 (8 oz) boneless, skinless chicken breasts, pounded 1/2-inch; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1/2 cup all-purpose flour; 2 large eggs, beaten; 2 cups panko breadcrumbs; as needed neutral cooking spray (avocado or canola); 1/2 cup tonkatsu sauce (or Worcestershire-ketchup blend); 2 cups green cabbage, finely shredded; 2 cups cooked short-grain white rice

Crispy Japanese-style breaded chicken cutlets cooked in the air fryer with a fraction of the oil, served with tangy tonkatsu sauce. High-protein and satisfying with a shattering panko crust.

43 minEasyServes 4440 cal/serving

JapaneseDinnerAir FryerHigh ProteinDairy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

4 (8 oz) boneless, skinless chicken breasts, pounded 1/2-inch
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
1/2 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
as needed neutral cooking spray (avocado or canola)
1/2 cup tonkatsu sauce (or Worcestershire-ketchup blend)
2 cups green cabbage, finely shredded
2 cups cooked short-grain white rice

Instructions

1

Preheat the air fryer to 400°F for 5 minutes.
2

Season 4 (8 oz) pounded 1/2-inch boneless, skinless chicken breasts cutlets on both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
3

Set up a breading station: place 1/2 cup all-purpose flour in one shallow dish, 2 beaten large eggs in a second, and 2 cups panko breadcrumbs in a third.
4

Dredge each cutlet in flour, shaking off excess. Dip into egg, letting excess drip off. Press firmly into panko on both sides to coat completely.
5

Lightly coat the air fryer basket with neutral cooking spray (avocado or canola). Arrange the breaded chicken in a single layer - work in batches if needed.
6

Spray the tops of the cutlets generously with neutral cooking spray (avocado or canola). Air fry at 400°F for 8 minutes, flip, spray the other side, then cook 7-10 more minutes until the crust is deep golden and the internal temperature reaches 165°F (74°C).
7

Slice chicken crosswise into strips. Serve over 2 cups cooked short-grain white rice alongside 2 cups finely shredded green cabbage and 1/2 cup tonkatsu sauce (or Worcestershire-ketchup blend) for dipping.

Questions

Can I make Air Fryer Chicken Katsu gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour, 2 cups panko breadcrumbs, 1/2 cup tonkatsu sauce (or Worcestershire-ketchup blend). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Air Fryer Chicken Katsu keep?

Refrigerate leftovers within two hours and eat them within three days. Re-crisp leftovers in the air fryer at 350 F for three to four minutes; the microwave softens the coating.

Can I halve or double Air Fryer Chicken Katsu?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, air-fry in batches; a crowded basket steams instead of crisping.

Serve it with

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