Air Fryer Recipe
Crispy Chicken Katsu
Chicken katsu is a dish that benefits greatly from the air fryer's ability to create a dry, crisp crumb without the greasiness of traditional frying. The air fryer's convection heat ensures the panko coating browns evenly while keeping the chicken juicy inside.
Ingredients
- 2 large skinless chicken breasts, about 180–220g each
- 1 tsp fine sea salt, divided
- ½ tsp freshly ground black pepper
- 40g plain flour
- 1 large egg
- 1 tbsp milk or water
- 80g panko breadcrumbs
- 1 tbsp neutral oil, such as rapeseed or sunflower
- Oil spray, preferably rapeseed or sunflower, for the crumb coating
- Cooked Japanese rice, shredded white cabbage and lemon wedges, to serve
- Optional: 1 tsp toasted sesame seeds or finely sliced spring onion, to finish
- 3 tbsp tomato ketchup
- 1½ tbsp Worcestershire sauce
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- 1 tsp soft brown sugar or honey
- ½ tsp Dijon mustard
- ½ tsp rice vinegar
Method
- Slice each chicken breast horizontally to make two thinner cutlets, giving you four pieces in total.
- Place them between sheets of baking parchment and gently bash to an even 1–1.5cm thickness.
- Pat the chicken dry with kitchen paper, then season both sides with about ¾ tsp of the salt and the black pepper.
- Leave it on a board for 10 minutes while you set up the coating.
- Put the flour in one shallow dish. Beat the egg with the milk or water in a second dish.
- Mix the panko with 1 tbsp neutral oil and the remaining ¼ tsp salt in a third dish.
- Coat one cutlet in flour, shaking off the excess, then dip it into the egg mixture. Let the excess drip back, then press firmly into the panko on both sides and around the edges.
- Repeat with the remaining chicken.
- Rest the breaded chicken on a plate or wire rack for 8–10 minutes.
- Preheat the air fryer to 190°C for 3 minutes.
- Lightly spray the basket or perforated parchment with oil.
- Lay the cutlets in the basket in a single layer, leaving visible gaps for airflow. Spray the top surface lightly with oil.
- Cook at 190°C for 6 minutes. Turn the chicken carefully with tongs, spray the second side lightly, then cook for another 5–7 minutes until deeply golden and cooked through.
- While the chicken cooks, stir all the sauce ingredients together in a small bowl until the sugar dissolves.
- Rest the cooked katsu on a wire rack for 3 minutes before slicing into strips across the grain.
- Serve with rice, shredded cabbage, lemon and the tonkatsu-style sauce spooned over or served alongside for dipping.
Nutrition
Calories: 250
