Hello friends! Kim from TheWildWaynes here to talk all about how I guilted my husband into making Air Fryer Chicken Katsu. I mean, not REALLY. However, I might have stared longingly out the trailer window wishing for this.
One day he just went to the store and came back with all the ingredients for Air Fryer Chicken Katsu and I will say (without any regrets) I jumped up and down in excitement.
Kid Friendly Air Fryer Chicken Katsu
We went into this recipe thinking that it was going to be a “parent only” dinner. Shockingly, both kids came over and asked for some and gobbled it down with any hesitation. Sauce and rice included. There was also enough for leftovers for the next few days and as someone who loves to budget that made me really happy! You may have read on my other posts that I am not a huge fan of leftovers, but I AM a huge fan of money. 😉
PS – I am NOT going to lie to you. Only Hailey ate the green beans in the background. I’m going to close my eyes and count it as a win because at least one of the kids at something that was green.
Air Fryer Chicken Katsu with Tonkatsu Sauce
This Air fryer Chicken Katsu has a delicious crispy crust and flavorful, tender, juicy chicken breast topped with a rich homemade Tonkatsu Sauce.
2/3 cupPlain Bread Crumbs (to fill in the gaps around the larger panko crumbs)
1 tsp Granulated Garlic or garlic powder
1/2 tspGround Ginger
Lets make the Tonkatsu sauce first by adding all of the tonkatsu sauce ingredients and mix well. Set aside.
Slice the chicken breasts in half like you are butterflying them but slice all the way through so you are left with six thin chicken breast cutlets. Putting them in the freezer for an hour or two first makes them a little easier to slice in half.
On a plate, lightly dust both sides of the chicken breast slices with salt and ground ginger.
Cover the chicken breast slices in plastic wrap and let sit for about a half hour.
Set out three plates on your counter top.
Mix 1 tsp granulated garlic or garlic powder into the flour and dump onto the first plate.
Beat three eggs on the second plate.
Mix 1.5 cups of Panko crumbs and ~2/3 cup plain bread crumbs on the third plate.
Push a chicken breast slice into the flour and flip over until all of the chicken is completely covered in flour.
Take that chicken breast slice and wash it in the egg wash until all flour is covered in egg.
Move that chicken breast slice to the panko bread crumb mix and press down to make sure the crumbs are stuck very well, flip and repeat, make sure it is completely covered in panko and bread crumbs. Place on a plate or piece of wax paper.
Repeat for all Chicken breast cutlet.
Preheat your air fryer at 400°F for 5 minutes.
Spray the hot air fryer basket with olive oil.
Spray one side of how ever many chicken breast cutlets will fit in your air fryer basket until the panko and bread crumbs are damp (I could fit 3). If the crumbs go in dry, they will come out dry, not golden brown and may burn.
Place the chicken breast slices oiled side down into your air fryer basket.
Spray the tops of your chicken with oil until the panko and bread crumbs are damp.
Air Fry at 370°F for 7-8 minutes.
Lightly spray the chicken with oil, flip the chicken, and lightly spray the chicken again.
Air fry at 370°F for another 2-5 minutes, when they are golden brown, and plate the chicken.
Repeat for the rest of the chicken breast slices.
Serve with your tonkatsu sauce you made, veggies and rice.
Serving: 1cutlet | Calories: 332kcal
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We are a family of 4 living in a fifth wheel. Cooking and traveling our way through the United States.
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