Air Fryer Chicken Katsu

Air Fryer Chicken Katsu using no oil at all! Crispy, flavorful and so delicious! If you’re looking for ways to eat healthier this January, I hope you check out the recipe!

Chicken Katsu is a Japanese dish that is also known as panko chicken or tori katsu. Think of it as Japanese-style fried chicken. The seasoned chicken is coated with panko breadcrumbs that are so light and crispy when cooked. Growing up, my family and I ate Tonkatsu (the pork version; breaded, deep-fried pork cutlets) a lot. This dish was one of my favorites!

Air Fryer Chicken Katsu

Whenever we want something breaded and crispy these days, I find myself using my air fryer. I’m still amazed by this appliance. The fact that you can get crispy, crunchy foods using no oil at all blows my mind!

You have to use panko for this recipe. It is Chicken Katsu, after all. I tested whole wheat panko and white panko and found that the chicken katsu looks better with the whole wheat panko so that’s what I recommend if you can find it.

I also purchased my Tonkatsu sauce from Hmart. Tonkatsu sauce is a sweet, thick Japanese barbecue sauce. It’s available in the Asian section of most supermarkets. I purchased an Organic Tonkatsu sauce from a Korean brand. It was tasty but I found it to be not as thick so next time I’ll look for a Japanese brand. 

Print Recipe

5 from 1 vote

Air Fryer Chicken Katsu

To try making homemade Tonkatsu sauce, click here.

Prep Time15 mins

Cook Time16 mins

Total Time31 mins

Course: Main or Side Dish

Cuisine: Japanese

Keyword: air fryer, chicken, chicken katsu

Servings: 4

Equipment

• Air Fryer
• Meat Tenderizer or rolling pin

Ingredients

• 2 chicken breasts* sliced in half lengthwise and pounded thin
• salt and pepper
• 1 cup all purpose flour
• 2 large eggs lightly beaten
• 2 to 3 cups whole wheat panko + more if needed
• Tonkatsu sauce
• steamed white rice
• shredded cabbage mixed with Japanese mayo
• raw cucumbers, carrots or tomatoes optional

Instructions

• Use a meat tenderizer to pound the chicken to ¼ to 1/8 thickness. Season the chicken with salt on both sides. Turn your air fryer on and set to 390 degrees. Let your air fryer pre-heat.
• For the dredging: Place the flour, eggs and panko in 3 separate shallow dishes. I like to add salt and pepper to the panko and mix. Dredge 1 piece of chicken in the flour, tapping off the excess. Dip in the egg, allowing the excess to drip off, then coat the chicken with the panko; lightly pressing if needed to help it stick. Place on a plate and repeat with the remaining chicken.
• When ready, place the chicken into the air fryer drawers or on the air fryer racks. Close and cook for about 16 to 17 minutes, rotating the trays or flipping the chicken, halfway through. I was able to cook all 4 at one time. If needed, continue cooking in the air fryer until all of your chicken is cooked.
• To serve: Pour the Tonkatsu sauce over the chicken and serve on top of or with steamed white rice, shredded cabbage (mixed with Japanese mayonnaise) and raw vegetables. Enjoy!

Notes

*You can also use chicken thigh meat, or purchase chicken cutlets. 

You can easily swap out the chicken for pork. Click here to try my Air Fryer Pork Piccata recipe.