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Air Fryer Chicken Katsu with Homemade Katsu Sauce Recipe

Air Fryer Chicken Katsu with Homemade Katsu Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 149 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 4 servings
  • Category: Main-course
  • Method: Air Frying
  • Cuisine: Japanese
  • Diet: Halal

Description

This Air Fryer Chicken Katsu with Homemade Katsu Sauce is a lighter, healthier twist on the Japanese classic. Crispy, golden chicken cutlets are air-fried instead of deep-fried, yielding tender, juicy meat with a satisfying crunch. Paired with a tangy, sweet-savory katsu sauce you can whip up from pantry staples, this dish is perfect for a quick weeknight dinner or as a fun, crowd-pleasing appetizer.

Ingredients

For the Chicken Katsu

  • 2 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Cooking oil spray (such as canola or vegetable oil)

For the Homemade Katsu Sauce

  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin (or sweet rice wine, or substitute with honey)
  • 2 teaspoons sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger

Instructions

  1. Prepare the Chicken: Slice each chicken breast horizontally to create 2 thin cutlets (for a total of 4 pieces). Place each cutlet between sheets of plastic wrap and gently pound with a meat mallet until about 1/2-inch thick. Pat dry with paper towels and season both sides with salt and pepper.
  2. Bread the Chicken: Create a breading station with three shallow bowls: add flour to the first, beaten eggs to the second, and panko breadcrumbs to the third. Dredge each chicken cutlet in flour, then dip into the beaten eggs, and finally coat with panko, pressing gently so the breadcrumbs adhere well.
  3. Preheat and Prepare Air Fryer: Preheat your air fryer to 400°F (200°C) for about 3 minutes. Lightly spray the air fryer basket with oil. Arrange breaded chicken cutlets in a single layer (work in batches if needed), then lightly spray the tops with oil as well.
  4. Air Fry the Chicken: Cook chicken cutlets at 400°F (200°C) for 10-12 minutes, flipping halfway through and spraying again for maximum crispiness. Chicken is done when golden brown and internal temperature reaches 165°F (74°C).
  5. Make the Katsu Sauce: While the chicken cooks, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, sugar, garlic powder, and ground ginger in a small bowl until smooth.
  6. Serve: Slice the cooked chicken katsu into strips and serve with homemade katsu sauce for dipping. Enjoy with steamed rice, shredded cabbage, or your favorite side.

Notes

  • For extra crispiness, chill the breaded cutlets in the refrigerator for 10-15 minutes before air frying.
  • Panko breadcrumbs work best for an authentic texture, but regular breadcrumbs can be used if necessary.
  • Check doneness with a meat thermometer to avoid overcooking.
  • The homemade katsu sauce can be made in advance and stored, covered, in the fridge for up to 1 week.
  • To make gluten-free, use gluten-free panko and tamari instead of soy sauce.

Find it online: https://slsrecipes.com/air-fryer-chicken-katsu-with-homemade-katsu-sauce-recipe-2/