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Air Fryer Chicken Katsu

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.
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Course: Main Course
Cuisine: Japanese
Keyword: Air Fryer, Chicken Katsu, Katsu Chicken
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 people
Calories: 332kcal
Cost: $9

Equipment

  • Air Fryer

Ingredients

Tonkatsu Sauce

  • 1/2 cup Ketchup
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Brown Sugar
  • 1 Tbsp Granulated Garlic or garlic powder
  • 2 tsp Worcestershire Sauce
  • 1 tsp Rice Wine Vinegar
  • 1/2 tsp Ground Ginger or fresh chopped ginger

Chicken Katsu

  • 3 Chicken Breasts (medium sized)
  • 2 cups Flour
  • 1.5 cups Plain Panko Crumbs
  • 2/3 cup Plain Bread Crumbs (to fill in the gaps around the larger panko crumbs)
  • 3 Eggs
  • 1 tsp Granulated Garlic or garlic powder
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Salt

Instructions

Preparation

  • 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.

Katsu Crust

  • 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.

Air Fry

  • 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.

Video

Nutrition

Serving: 1cutlet | Calories: 332kcal