This air fryer chicken katsu has a crunchy golden panko crust wrapped around tender, juicy chicken. It delivers the satisfying texture of the Japanese-inspired fried cutlet with much less oil and cleanup.
Preheat the air fryer to 400°F (204°C), then cook the breaded chicken for 10 to 12 minutes, flipping halfway through. The exact time depends on the thickness of the cutlets, so check that the center reaches 165°F (74°C).
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup all-purpose flour
- 1 large egg
- 1 tablespoon water
- 1 cup panko breadcrumbs
- Avocado oil or olive oil spray
- 1/4 cup tonkatsu sauce, for serving
- Cooked rice and shredded cabbage, optional
For a quick homemade tonkatsu-style sauce, stir together:
- 3 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon honey or brown sugar
How To Make It
Slice each chicken breast horizontally to make two thin cutlets. If necessary, place them between sheets of plastic wrap and gently pound them to an even 1/4- to 1/2-inch thickness. Season both sides with salt and pepper.
Set up three shallow bowls. Add the flour to the first. Whisk the egg and water in the second, and place the panko in the third.
Coat each cutlet in flour, shaking off the excess. Dip it in the egg mixture, then press it firmly into the panko until completely covered.
Preheat the air fryer to 400°F (204°C). Lightly spray both sides of the breaded chicken with oil, making sure there are no visibly dry patches.
Arrange the cutlets in a single layer without overlapping. Cook for 10 to 12 minutes, flipping after 5 to 6 minutes and lightly spraying any dry areas. The katsu is ready when crisp, golden, and cooked to an internal temperature of 165°F (74°C).
Rest for 2 to 3 minutes, slice into strips, and drizzle with tonkatsu sauce.
Tips
- Cook in batches if necessary; crowding traps steam and softens the coating.
- Press the panko onto the chicken well so it stays in place when flipped.
- Use an oil mister rather than pouring oil over the breading.
- Serve with rice, finely shredded cabbage, and extra sauce for dipping.
- Reheat leftovers at 375°F (191°C) for 3 to 5 minutes to restore the crunch.
Crispy, saucy, and weeknight-friendly, this chicken katsu is an easy air fryer favorite.
