Serves 6
27 min
Air-Fryer Chicken Katsu
Recipe GLPR114cf665f80df0
Crispy panko-crusted chicken breasts cooked to perfection in an air fryer. This Japanese-inspired dish features tender, juicy chicken with a golden, crunchy exterior. Serve with tonkatsu sauce and fresh shredded cabbage for an authentic and satisfying meal.
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Ingredients
1 8 oz Boneless, skinless chicken breast
Kosher salt
Freshly ground black pepper
1 cup All-purpose flour
2 Large eggs, beaten
¾ cup Japanese-style panko bread crumbs
1 tablespoon Neutral oil such as canola or vegetable oil
Cooking spray
Homemade or store-bought tonkatsu sauce for serving
Finely shredded cabbage for serving, optional
Steamed white rice, optional
Directions
Pat the chicken breast dry with paper towels. Place it between two sheets of plastic wrap and gently pound it to an even thickness of about 1/2 inch using a meat mallet.
Season both sides of the chicken generously with kosher salt and freshly ground black pepper.
Set up three shallow bowls for the breading station: one with all-purpose flour, one with the beaten eggs, and one with the panko bread crumbs.
Coat the chicken breast thoroughly in flour, shaking off any excess. Dip it into the beaten eggs, letting excess drip off. Finally, press it into the panko bread crumbs, ensuring complete and even coverage on all sides.
Brush or spray both sides of the breaded chicken with neutral oil and cooking spray to promote browning and crispiness.
Preheat the air fryer to 380°F for 3 minutes. Place the breaded chicken in the air fryer basket in a single layer.
Air fry for 11 to 12 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer at the thickest part.
Remove the chicken from the air fryer and let it rest for 2 minutes before serving.
Serve the chicken katsu hot with tonkatsu sauce drizzled over or on the side, accompanied by shredded cabbage and steamed white rice if desired.
