This Air Fryer Chicken Katsu brings the perfect crispy crunch without the deep-frying mess! Ready in under 30 minutes, this healthier take on the Japanese classic delivers golden-brown perfection with just 314 calories per serving.
The juicy chicken breast, coated in seasoned panko, turns irresistibly crunchy in your air fryer while keeping the fat content to a mere 6 grams. It’s a weeknight dinner winner that’ll make you forget about takeout.
Tonkatsu Sauce Ingredients
- Ketchup: 1/4 cup, adds sweet and tangy base
- Worcestershire Sauce: 2 tablespoons, brings savory depth
- Soy Sauce: 1 tablespoon, perfect for umami flavor
- Brown Sugar: 1 tablespoon, balances the savory notes
- Garlic Powder: 1/4 teaspoon, enhances overall taste
Step-by-Step Instructions
- Prepare the Sauce: Mix all sauce ingredients in a bowl until well combined. Set aside for flavors to meld.
- Prepare Chicken: Slice chicken breasts in half, pound to 1/2-inch thickness. Season both sides with salt and pepper.
- Coating Station: Set up three bowls – flour, beaten eggs, and panko breadcrumbs in sequence.
- Breading Process: Coat chicken in flour, dip in eggs, then cover with panko. Press breadcrumbs gently for better adhesion.
- Air Fryer Prep: Spray basket with cooking oil, arrange chicken in single layer.
- Air Frying: Cook at 350°F for 18 minutes, flipping halfway. Spray with oil on both sides.
- Final Touch: Ensure internal temperature reaches 165°F. Slice and drizzle with tonkatsu sauce.
Pro Tips
- Time Management: Prep in 10 minutes, cook in 18 minutes
- Serving Suggestion: Perfect with steamed rice and shredded cabbage
- Storage: Keep sauce separate until serving for best results
Cooking Techniques
Air frying this chicken katsu creates a wonderfully crispy coating while keeping the inside juicy and tender. The key to success is making sure your chicken is pounded to an even thickness and fully coated in panko breadcrumbs. When spraying with oil, use a light touch – you want just enough to help the coating brown nicely. If you’re new to air frying, the golden rule is to avoid overcrowding the basket, which lets the hot air flow freely around each piece.
Variations & Substitutions
You can easily switch up this recipe to match what you have on hand! Try using turkey cutlets or pork loin instead of chicken. For a gluten-free version, swap regular panko for gluten-free panko and use tamari instead of soy sauce. Want it spicier? Add a dash of hot sauce or cayenne to your tonkatsu sauce. If you prefer a lighter coating, try using half panko and half regular breadcrumbs.
Serving Suggestions
Japanese chicken katsu pairs beautifully with steamed white rice and finely shredded cabbage – it’s the classic way! Add some pickled vegetables (tsukemono) on the side for a zingy contrast. A small bowl of miso soup makes this meal complete. For a lovely presentation, slice the katsu into strips and fan them out over the rice, then drizzle with the tonkatsu sauce. Don’t forget to put extra sauce on the table – everyone loves it!
Storage & Reheating
Keep your leftover katsu in an airtight container in the fridge for up to 3 days. To reheat, pop it back in the air fryer at 350°F for 3-4 minutes – this brings back the crispy coating better than the microwave. The tonkatsu sauce stays good in the fridge for up to a week. If you want to make extra chicken katsu, you can freeze the cooked pieces for up to 2 months. Just wrap them well and reheat straight from frozen in your air fryer!
Air Fryer Chicken Katsu
Equipment
- Air Fryer
Ingredients
For the Tonkatsu sauce
- 1/4 cup ketchup
- 2 tbsp worcestershire sauce
- 1 tbsp soy sauce or tamari
- 1 tbsp brown sugar
- 1/4 tsp garlic powder
Instructions
- To make the tonkatsu sauce, place the ketchup, worcestershire sauce, soy sauce, brown sugar and garlic powder in a small bowl. Mix to combine.
- Slice the chicken breasts in half and pound to 1/2-inch thickness, so that you have 4 chicken pieces. Season with salt and pepper on both sides. Place on a plate.
- Place the flour, eggs and panko breadcrumbs in 3 separate shallow bowls. Dredge the chicken first in the flour, covering all sides, and shaking off any excess.
- Then dip the flour covered chicken in the beaten eggs, letting any excess drip off.
- Finally, place the chicken in the panko breadcrumbs, making sure that the chicken is fully covered. Press the breadcrumbs into the chicken if need be.
- Spray the air fryer basket with cooking oil. Place the chicken in the air fryer basket in a single layer. Cook in batches if need be. Spray the top of the chicken with additional cooking oil.
- Air fry at 350°F/180°F for 18 minutes, or until the internal temperature of the chicken reaches 165°F74°C, flipping and spraying the top of the chicken with more cooking oil halfway through.
- Slice the chicken and top with tonkatsu sauce. Serve with rice and shredded cabbage, if desired.
