Delicious Air Fryer Chicken Katsu with Tonkatsu Sauce
Crispy, tender chicken katsu made in an air fryer, served with a flavorful tonkatsu sauce, perfect for any night of the week.
Ingredients
For the Chicken Katsu
- 2 pieces boneless, skinless chicken breasts Fresh high-quality chicken is recommended.
- 1 cup panko breadcrumbs For a crunchy texture.
- 1/2 cup all-purpose flour For dredging.
- 2 large eggs Beaten, for coating.
- Salt and pepper To taste.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Cooking spray (or olive oil spray) For spraying the breaded chicken.
For the Tonkatsu Sauce
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon rice vinegar
Instructions
Preparation
- Place chicken breasts between two pieces of plastic wrap or parchment paper and pound to an even thickness of about 1/2 inch.
- Season both sides of the chicken with salt, pepper, garlic powder, and onion powder.
- Set up your breading station: In one shallow bowl, place flour; in the second, the beaten eggs; and in the third, the panko breadcrumbs.
- Dredge each chicken breast in flour, dip in the egg, and then coat thoroughly with panko breadcrumbs.
- Preheat your air fryer to 375°F (190°C).
- Spray both sides of the breaded chicken with cooking spray.
Cooking
- Place the breaded chicken in the air fryer basket in a single layer and cook for 10-12 minutes, flipping halfway through, until golden brown and fully cooked (165°F or 75°C internal temperature).
Making the Sauce
- In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, sugar, Dijon mustard, and rice vinegar. Mix until well incorporated.
Serving
- Allow the chicken to rest for a couple of minutes before slicing into strips. Serve the chicken katsu drizzled or accompanied by tonkatsu sauce.
Notes
For a visually appealing presentation, garnish with thinly sliced green onions or sesame seeds. Pair with steamed rice and fresh vegetables.