Air Fryer Chicken Katsu
A perfect lunch or dinner protein, even more delicious with rice or shredded cabbage!
Recipe Makes: 6 servings
Equipment
- 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
Ingredients
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
Instructions
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.
Nutrition
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