Air Fried Chicken Katsu
Air Fried Chicken Katsu
Ingredients
- 1 1/2 pounds chicken breast, thinly sliced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 1/2 cups panko breadcrumbs
- as needed cooking oil spray
For Serving (Optional)
- 4 cups cooked white rice, freshly cooked
- 2 cups green cabbage, shredded
- as needed Tonkatsu sauce
Instructions
- 1
Prepare your dredging stations: Place the flour in a shallow dish, the beaten egg in a second shallow dish, and the panko breadcrumbs in a third shallow dish.
⏱️ 2 min
- 2
Season the thinly sliced chicken breasts generously on both sides with salt and freshly ground black pepper.
⏱️ 2 min
- 3
Dredge each seasoned chicken breast in the flour, ensuring it is fully coated. Shake off any excess flour.
⏱️ 2 min
- 4
Next, dip the floured chicken into the beaten egg, allowing any excess egg to drip off.
⏱️ 2 min
- 5
Finally, thoroughly dredge the chicken in the panko breadcrumbs, pressing gently to ensure the crumbs adhere well and the chicken is fully coated on all sides.
⏱️ 4 min
- 6
Lightly spray the air fryer basket with cooking oil spray.
⏱️ 1 min
- 7
Place the coated chicken into the air fryer basket in a single layer, ensuring not to overcrowd it. You may need to cook in batches.
⏱️ 1 min
- 8
Lightly spray the top of the chicken with more cooking oil spray to help achieve a golden, crispy crust.
⏱️ 1 min
- 9
Air fry at 375°F for 12 minutes, flipping halfway through, until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F).
⏱️ 12 min•🌡️ 375
- 10
Once cooked, carefully remove the chicken katsu from the air fryer and let it rest for a minute or two before slicing.
⏱️ 1 min
- 11
Slice the chicken katsu into 1/2-inch wide strips.
⏱️ 1 min
- 12
Serve the sliced katsu immediately over a fresh bowl of rice. Optionally, serve with a side of shredded cabbage and drizzle with Tonkatsu sauce to taste.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
- 1 1/2 pounds chicken breast, thinly sliced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 1/2 cups panko breadcrumbs
- as needed cooking oil spray
For Serving (Optional)
- 4 cups cooked white rice, freshly cooked
- 2 cups green cabbage, shredded
- as needed Tonkatsu sauce
Instructions
- 1
Prepare your dredging stations: Place the flour in a shallow dish, the beaten egg in a second shallow dish, and the panko breadcrumbs in a third shallow dish.
⏱️ 2 min - 2
Season the thinly sliced chicken breasts generously on both sides with salt and freshly ground black pepper.
⏱️ 2 min - 3
Dredge each seasoned chicken breast in the flour, ensuring it is fully coated. Shake off any excess flour.
⏱️ 2 min - 4
Next, dip the floured chicken into the beaten egg, allowing any excess egg to drip off.
⏱️ 2 min - 5
Finally, thoroughly dredge the chicken in the panko breadcrumbs, pressing gently to ensure the crumbs adhere well and the chicken is fully coated on all sides.
⏱️ 4 min - 6
Lightly spray the air fryer basket with cooking oil spray.
⏱️ 1 min - 7
Place the coated chicken into the air fryer basket in a single layer, ensuring not to overcrowd it. You may need to cook in batches.
⏱️ 1 min - 8
Lightly spray the top of the chicken with more cooking oil spray to help achieve a golden, crispy crust.
⏱️ 1 min - 9
Air fry at 375°F for 12 minutes, flipping halfway through, until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F).
⏱️ 12 min•🌡️ 375 - 10
Once cooked, carefully remove the chicken katsu from the air fryer and let it rest for a minute or two before slicing.
⏱️ 1 min - 11
Slice the chicken katsu into 1/2-inch wide strips.
⏱️ 1 min - 12
Serve the sliced katsu immediately over a fresh bowl of rice. Optionally, serve with a side of shredded cabbage and drizzle with Tonkatsu sauce to taste.
⏱️ 1 min