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Air Fryer Chicken Katsu

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

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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. 1

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

  2. 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. 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. 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. 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. 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. 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.

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Questions

What internal temperature should Air Fryer Chicken Katsu reach?

For Air Fryer Chicken Katsu, the air fryer is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 8 minutes, in step 6. Air fryers run hot or cool by model, so check two minutes early the first time. The target internal temperature is 400 F (about 205 C), given in step 6. A probe thermometer removes the guesswork. The target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Is there a substitute for panko in Air Fryer Chicken Katsu?

The entry for Air Fryer Chicken Katsu calls for 2 cups panko breadcrumbs. In its place: Coarse dry breadcrumbs, crushed cornflakes or crushed crackers all work. Fine breadcrumbs coat more densely, so use a little less.

Can I use chicken thighs instead of chicken breasts in Air Fryer Chicken Katsu?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Air Fryer Chicken Katsu uses 4 (8 oz) boneless, skinless chicken breasts, pounded 1/2-inch.

Can I make Air Fryer Chicken Katsu gluten-free?

Yes. The gluten in Air Fryer Chicken Katsu 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.

Does Air Fryer Chicken Katsu contain eggs?

Yes: 2 large eggs, beaten. The full allergen list for this entry is gluten and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Air Fryer Chicken Katsu?

Refrigerate what is left of Air Fryer Chicken Katsu within two hours and eat it within three days. Re-crisp leftovers in the air fryer at 350 F for three to four minutes; the microwave softens the coating. The grain firms up as it chills; add a spoonful of water before reheating.

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