This delicious air fryer chicken katsu recipe eliminates the need for deep frying and reduces the amount of oil required. In just under 30 minutes, you can enjoy flavorful Japanese chicken cutlets that are perfect for a quick lunch or dinner!
A Healthier Take on a Classic Dish
If you’re a fan of our traditional tonkatsu recipe, you’ll be delighted by this air fryer chicken katsu variation. By air frying the chicken, you can minimize the use of oil and avoid the hassle of cleaning up after deep frying.
Another advantage of this chicken katsu recipe is its simplicity. Whether it’s for a satisfying lunch or a delightful dinner, you can have this dish ready in just under 30 minutes!
If you’re looking for more air fryer recipes, you may also enjoy our honey garlic chicken wings, crispy pork belly, and gochujang BBQ chicken thighs.
- Skinless boneless chicken breast
- All-purpose flour
- Panko (Japanese bread crumbs)
- Cooking spray
- Ketchup, Worcestershire sauce, oyster sauce, sugar (for the katsu sauce)
- Salt and pepper
- Cooked white rice and shredded cabbage (optional for serving)
How to Make Chicken Katsu in the Air Fryer
For the chicken katsu:
Prepare the breading station with separate containers for flour, beaten egg, and panko breadcrumbs.
Slice the chicken breast in half and ensure even thickness.
Place the chicken pieces side by side and use a meat mallet to flatten them to a thickness of ¼ to ½ inch. Cover the chicken with plastic wrap to prevent tearing.
Coat the chicken in flour, then dip it in the beaten egg, and finally, cover it with panko breadcrumbs. Press firmly to ensure the breadcrumbs adhere well.
Spray the air fryer basket with cooking spray, place the breaded chicken katsu in the basket, and spray the top of the katsu.
Air fry the chicken katsu at 400°F for approximately 14 minutes until golden and cooked. Flip the chicken halfway through the cooking time and spray with more oil.
Allow the chicken katsu to rest for 2 to 3 minutes before cutting.
For the katsu sauce:
While the chicken katsu is air frying, prepare the katsu sauce by combining ketchup, Worcestershire sauce, oyster sauce, and sugar in a bowl. Mix until well combined.
Cut the air-fried chicken katsu into strips and serve with steamed white rice and thinly shredded cabbage. Drizzle the katsu sauce over the chicken or serve it on the side for dipping. Enjoy!
What to Eat with Chicken Katsu
We love pairing our air-fried chicken katsu with:
- Miso soup
- Steamed white rice
- Plain shredded cabbage or cabbage salad
- A side of curry
- Avoid breaking the breading when flipping the chicken katsu to prevent the juices from leaking and making the katsu soggy.
- Ensure the chicken breasts are pounded to a thickness of ¼ to ½ inch.
- Arrange the chicken katsu in a single layer to ensure even cooking. If necessary, air fry in batches.
- Adjust the cooking time and temperature as needed, as every air fryer may vary.
If you have any leftover chicken katsu, it’s best to keep it whole and allow it to cool completely before storing it in an airtight container in the refrigerator. Leftover katsu can be refrigerated for 3 to 5 days or frozen for 3 to 4 weeks.
The katsu sauce can be stored in the refrigerator, properly covered, for up to 1 week.
To reheat leftover chicken katsu, place it in the air fryer and heat at 350°F for approximately 5 minutes until heated through. If frozen, increase the time to 7 or 8 minutes.
Alternatively, you can reheat the chicken katsu in the oven at 375°F. Adjust the time accordingly, adding approximately 5 minutes for both refrigerated and frozen chicken katsu.
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For the detailed recipe with ingredient quantities, please scroll down to the recipe card.