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Sliced chicken katsu served on a plate with sliced cabbage and cooked rice.

Air Fryer Chicken Katsu

Crispy, crunchy chicken katsu in just 30 minutes? Yes, please! This easy air fryer recipe delivers juicy chicken cutlets coated in an insanely crispy panko crust. You can enjoy this tasty Japanese comfort food anytime with just a few simple ingredients and minimal oil. So much quicker, healthier, and crispier than takeout!
Author: Harry & Johan
5 from 2 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Resting time 5 minutes
Total Time 30 minutes
Course Main Course, Snack
Cuisine Japanese
Servings 4 servings
Calories 244 kcal

Equipment

  • Air Fryer
  • Rolling Pin or Meat Tenderizer
  • Plastic Wrap
  • Sharp Knife
  • Cutting Board

Ingredients
  

  • 2 large chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup all purpose flour
  • 1 large egg lightly beaten with a fork
  • 1 cup panko breadcrumbs

For Katsu Sauce:

  • ¼ cup ketchup
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • ½ teaspoon brown sugar

For Serving:

  • White rice cooked
  • Thinly sliced green cabbage
  • Sesame seeds for garnish

Instructions
 

  • Slice each chicken breast in half horizontally to make 4 thin cutlets. Cover with plastic wrap and pound with a meat mallet until about ¼-1/2 inch thick. Season with salt and pepper on both sides and set aside.
    2 large chicken breasts, 1 teaspoon salt, ½ teaspoon black pepper
  • Prepare your breading station by placing the flour, beaten egg, and panko in separate shallow dishes.
    ½ cup all purpose flour, 1 large egg, 1 cup panko breadcrumbs
  • Dredge the chicken in the flour, dip in the egg, then press into the panko, coating both sides. Ensure the coating sticks by gently pressing the panko onto the chicken.
  • Spray the air fryer basket with cooking spray. Place the breaded chicken cutlets in a single layer, spacing apart. Spray the top with more cooking spray.
  • Air fry at 350°F for 10 minutes. Flip chicken and spray again with cooking spray. Cook 5-7 minutes more until golden brown and chicken reaches 165°F internally.
  • While the chicken air fries, make katsu sauce by mixing all the sauce ingredients together. It's also a good time to prepare any sides you want.
    ¼ cup ketchup, 2 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, ½ teaspoon brown sugar
  • Let chicken rest 3-5 minutes before slicing. Serve with rice and shredded cabbage. Drizzle with katsu sauce and garnish with sesame seeds. Enjoy!

Video

Notes

  • Pound chicken between plastic wrap for even thickness
  • Chill breaded chicken 20 mins for crispiest crust
  • Use Japanese panko breadcrumbs for ultra crunchy texture
  • Generously spray chicken with oil before and during cooking
  • Air fry at 350F for best results
  • Let chicken rest before slicing into it
  • Refrigerate leftovers up to 4 days
  • Reheat in oven or air fryer to recrisp
  • Try fun variations like chicken katsu curry or sandwiches
  • Substitute ingredients to customize the recipe
  • Serve with white rice, shredded cabbage, katsu sauce
  • Delicious, quicker and healthier than takeout chicken katsu

Nutrition

Calories: 244kcalCarbohydrates: 29gProtein: 22gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 89mgSodium: 1583mgPotassium: 459mgFiber: 1gSugar: 6gVitamin A: 166IUVitamin C: 3mgCalcium: 53mgIron: 3mg