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Air Fryer Chicken Katsu

Air fryer chicken Katsu is deliciously crisp, breaded chicken, fried to golden perfection and drizzled with irresistibly tasty Katsu sauce. It makes a perfect lunch or dinner protein, delicious served with rice or shredded cabbage!

Close-up of chicken katsu, cooked in the air fryer, plated with a salad and a line of sauce.

🍗 What Makes This Recipe So Good

  • Air fryer chicken Katsu is an easy and satisfying lunch or dinner! Breaded with panko breadcrumbs, then fried to crispy perfection in the air fryer. Air frying instead of deep frying makes this meal healthier than traditional chicken Katsu. The savory Katsu sauce is drizzled over the crisp slices of chicken, served with shredded green cabbage and rice. The whole family will love this delicious meal!
  • This impressive chicken is quick and only requires a handful of ingredients. You probably already have most of them in your pantry! Because you’re using the air fryer, it’s ready in just 30 minutes, making it a perfect choice for busy weeknights or weekdays.

👩🏼‍🍳 Chef’s Tips

  • If you have a smaller air fryer, work in batches to ensure the perfect crisp! The air from the air fryer needs to be able to touch all angles of the chicken breasts in order to achieve crisp, golden perfection. If you have a larger air fryer, you might not have to work in batches. Just make sure you have space between each piece of chicken!
  • You can make a larger batch of sauce and keep it on hand for the next time you want to cook air fryer chicken Katsu! When stored in an airtight container, it’ll last up to a month in the fridge. Having pre-made Katsu sauce cuts down on the prep time, making it an even quicker meal to make during busy weeks!
Zoomed out photo of chicken katsu, cooked in the air fryer, plated with a salad and a line of sauce.

🍗 More Chicken Recipes You’ll Love

Zoomed out photo of chicken katsu, cooked in the air fryer, plated with a salad and a line of sauce.

Air Fryer Chicken Katsu

A perfect lunch or dinner protein, even more delicious with rice or shredded cabbage!
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Recipe Makes: 6 servings


  • small bowl
  • small spoon (or whisk)
  • 3 shallow dishes
  • large plate
  • air fryer
  • neutral cooking spray (must be safe for air fryers)
  • spatula
  • internal meat thermometer
  • cutting board
  • sharp knife


For the Katsu Sauce

  • ¼ tablespoon ketchup
  • ½ tablespoon worcestershire sauce
  • 1 ½ tablespoons oyster sauce (or soy sauce)
  • ½ tablespoon white sugar (or brown sugar)

For the Chicken

  • 1 pound thinly-sliced chicken breasts (or chicken cutlets)
  • salt (to taste)
  • freshly cracked black pepper (to taste)

For the Breading

  • 2 tablespoons all-purpose flour
  • 1 large egg
  • 1 cup panko breadcrumbs

Serving Suggestions (All Optional)

  • shredded cabbage
  • cooked rice


For the Katsu Sauce

  • Add ¼ tablespoon ketchup, ½ tablespoon worcestershire sauce, 1 ½ tablespoons oyster sauce, and ½ tablespoon white sugar to small mixing bowl. Whisk ingredients together until fully incorporated.
  • Assess amount of prepared sauce and increase batch if needed. When satisfied with amount of sauce, place bowl in refrigerator until ready to use. Alternately, transfer katsu sauce to airtight container and refrigerate up to 1 month.

For the Chicken

  • Preheat air fryer to 375° Fahrenheit. Place 1 pound thinly-sliced chicken breasts on cutting board. Season both sides of each chicken breast (or cutlet) liberally with salt and freshly cracked black pepper to taste. Set chicken aside.
  • Add 2 tablespoons all-purpose flour to one shallow bowl. Set aside.
  • Crack 1 large egg directly into second shallow bowl. Whisk egg vigorously until no longer streaky. Set aside.
  • Add 1 cup panko breadcrumbs to third shallow bowl. Set aside.
  • Working one by one, dredge seasoned chicken breasts in flour, coating all sides of chicken. Shake excess flour back into bowl, then transfer chicken to bowl with beaten egg.
  • Place floured chicken in beaten egg, coating all sides of chicken completely. Let excess egg drip off chicken and back into bowl.
  • Transfer chicken into third bowl with panko breadcrumbs. Lay chicken in breadcrumbs and press gently to help breadcrumbs stick. Flip chicken breast and repeat on other side. Gently shake excess breadcrumbs back into bowl.
  • Place breaded chicken on large plate and set aside. Repeat with remaining chicken.

To Air Fry the Chicken

  • Once all chicken has been breaded, remove basket from preheated air fryer. Spray basket lightly with neutral cooking spray. Lay breaded chicken flat in bottom of air fryer basket, making sure chicken doesn't overlap and basket isn't too full. Work in batches as needed.
  • Lightly spray tops of chicken with neutral cooking spray, then return basket to air fryer.
  • Air fry chicken 8 minutes. After 8 minutes, remove basket from air fryer and flip chicken over. Lightly spray chicken with neutral cooking spray, then return basket to air fryer.
  • Air fry chicken 8 minutes more or until chicken reaches 160° Fahrenheit internally and breading is crisp.
  • Once chicken reaches target internal temperature, carefully remove air fryer basket and transfer chicken to cutting board. Set chicken aside to rest 5 minutes. Meanwhile, repeat process with any remaining pieces of chicken.
  • Once all chicken is fully cooked and rested, slice chicken into horizontal strips. Transfer chicken to serving plates and spoon prepared katsu sauce over top of chicken. Serve immediately with shredded cabbage and cooked rice if desired.

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.


Serving: 1serving | Calories: 272kcal | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 424mg | Potassium: 348mg | Total Carbs: 17g | Fiber: 1g | Sugar: 3g | Net Carbs: 16g | Vitamin C: 0.3mg | Calcium: 50mg

Nutrition Disclaimer

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did You Make This Recipe?Be sure to leave us a rating and review below!
Recipe by Cheryl Malik

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