To try making homemade Tonkatsu sauce, click here.
Prep Time15 minutesmins
Cook Time16 minutesmins
Total Time31 minutesmins
Course: Main or Side Dish
Cuisine: Japanese
Keyword: air fryer, chicken, chicken katsu
Servings: 4
Equipment
Air Fryer
Meat Tenderizer or rolling pin
Ingredients
2chicken breasts*sliced in half lengthwise and pounded thin
salt and pepper
1cupall purpose flour
2largeeggslightly beaten
2 to 3cups whole wheat panko + more if needed
Tonkatsu sauce
steamed white rice
shredded cabbagemixed with Japanese mayo
raw cucumbers, carrots or tomatoesoptional
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.