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 or 400 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.
For the Homemade Tonkatsu Sauce: Mix together the Worcestershire sauce and sugar until all of the sugar is dissolved. Add in the ketchup and oyster sauce and whisk together until all combined and smooth. Taste and adjust anything as needed.
To serve: Pour the Tonkatsu sauce over the chicken and serve on top of or with steamed white rice, seasoned shredded cabbage and raw vegetables. Enjoy!