Air Fryer Chicken Katsu

Air fryer chicken katsu is a lighter version of the original Japanese breaded cutlets complete with a crispy coating and homemade tonkatsu sauce!

Course Dinner

Cuisine American, Asian

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 360kcal

Preheat the air fryer to 400° F.
Slice each chicken breast lengthwise to create 4 thin cutlets. (pound between pieces of plastic wrap to tenderize more if desired)
1.5 pounds chicken breasts
Ina small bowl, add the egg and salt and whisk.
1 large egg, ½ teaspoon salt
In a separate shallow bowl, add the breadcrumbs and all-purpose flour and toss to combine.
1 cup panko breadcrumbs, ⅓ cup all-purpose flour
Dip each chicken breasts in the egg and coat both sides.
Then, place it to the panko mixture and press the breading onto the chicken to coat evenly.
Place the coated chicken in the air fryer basket making sure to leave space between each piece for the best crispiness. spray cooking oil or drizzle olive oil over the breaded chicken for a golden look.
Tip: Cook in batches if necessary. (I keep the already cooked pieces on a wire rack sitting in a baking sheet in the oven on the lowest warm setting until all of the chicken is cooked.)
Cook each piece of chicken for 10 minutes.
Then flip it over and cook for an additional 5 minutes. (cooking time may vary based on your air fryer so check that juices are running clear and the chicken is not longer pink in the thickest part).

In a small bowl, mix the ketchup, Worcestershire sauce, soy sauce and sugar.
½ cup ketchup, 2 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, 1 tablespoon sugar
Serve over rice with a favorite vegetable like broccoli, green beans or snow peas.

Don't overcrowd the air fryer basket.

Purchase thin sliced chicken breasts if desired.

Although not quite as crunchy, you can use regular breadcrumbs in place of panko breadcrumbs.

Use gluten free one-to-one flour and breadcrumbs if needed.