Air Fryer Chicken Katsu

5 from 1 vote

This air fryer chicken katsu is crispy panko-crusted chicken with a juicy center and an easy homemade katsu sauce. Boneless chicken breasts get sliced thin, double-coated in panko, and air fried until golden, so you get all the crunch with way less oil than deep frying. It comes together in about 45 minutes and is great over rice, on a sandwich, or as crispy chicken fingers.

Prep Time15

Cook Time25

Resting Time5

Total Time45

Course: Air Fryer Dinners

Cuisine: American

Servings: servings

Calories: 482kcal

Author: Samantha Erb

Equipment

My favorite air fryer

Ingredients

2 boneless skinless chicken breasts
Kosher salt to taste
Black pepper to taste
2 large eggs beaten
1 tablespoon water
1 ½ cups Panko bread crumbs

Katsu Sauce

3 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/2 tablespoon oyster sauce or soy sauce, plus more to taste
2 teaspoons brown sugar

Serve with

Steamed Rice
Steamed Vegetables
Katsu Sauce

Instructions

Dry the chicken breasts with paper towels, then use a sharp knife to cut them in half horizontally, creating four filets. If necessary, use a meat mallet to pound each portion to about ½-inch thickness. Season with salt and pepper, to taste.
Preheat the air fryer to 350 degrees F, spraying the inner basket with cooking spray.
In a wide, shallow bowl, whisk together the egg and water until well combined. To a second bowl, add the Panko bread crumbs.
Dredge the chicken in the egg, then press them into the bread crumbs, coating evenly. Repeat the process a second time with each piece, double coating them.
Place the chicken in an even layer in the air fryer basket, spraying the top with cooking spray.
Air fry for 16-18 minutes, carefully flipping the chicken halfway through and spraying with cooking spray before continuing to cook until golden brown and 165 degrees F internally. Repeat with the remaining pieces of chicken.
Transfer the katsu to a cutting board to rest for at least 5 minutes before slicing. Serve over rice, with vegetables and katsu sauce.

KATSU SAUCE:

Combine all ingredients in a small bowl and whisk well to combine. Adjust the flavors to your liking, making it saltier or sweeter as desired. Refrigerate any leftover sauce.

Notes

Store leftover chicken in an airtight container in the fridge for up to 3 days, with the sauce kept separate so the crust stays crisp. Reheat in the air fryer at 350 degrees F for 3 to 4 minutes to bring the crunch back. Press the panko on firmly and spray both sides with cooking spray for the crispiest, most golden crust.

Nutrition