Description
This Air Fryer Chicken Katsu with Homemade Katsu Sauce is a lighter, extra-crispy take on the beloved Japanese comfort dish. Juicy chicken cutlets are coated in crunchy panko breadcrumbs and air fried to golden perfection, then served with a flavorful, tangy-sweet homemade katsu sauce. Perfect for a quick weeknight main course, this recipe delivers all the crunch and satisfaction of classic katsu—without the excess oil.
Ingredients
Units
Scale
For the Chicken Katsu
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup panko breadcrumbs
- Olive oil spray or neutral oil spray
For the Homemade Katsu Sauce
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin (or honey)
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
To Serve (Optional)
- Steamed white rice
- Shredded cabbage
- Lemon wedges
Instructions
- Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper.
- Bread the Cutlets: Set up three shallow dishes: add flour to the first, beat eggs with water in the second, and place panko breadcrumbs in the third. Dredge each chicken breast in flour (shaking off excess), then dip in egg mixture, and finally coat thoroughly with panko.
- Air Fry the Chicken: Preheat your air fryer to 400°F (200°C) for about 3 minutes. Lightly spray both sides of the breaded chicken with oil. Place cutlets in a single layer in the basket (cook in batches if needed). Air fry for 8–10 minutes, flipping halfway and spraying again if needed, until golden brown and cooked through (internal temperature of 165°F/74°C).
- Make the Katsu Sauce: While the chicken cooks, combine ketchup, Worcestershire sauce, soy sauce, mirin, sugar, garlic powder, and ginger in a small bowl. Whisk until smooth and well combined.
- Serve: Slice the chicken katsu into strips. Plate with steamed rice and shredded cabbage, drizzle with homemade katsu sauce, and add lemon wedges if desired. Enjoy immediately for the best crunch!
Notes
- Pounding the chicken ensures even cooking and juiciness.
- Panko crumbs give the crispiest coating—avoid substituting regular breadcrumbs.
- To keep chicken warm while cooking multiple batches, place finished pieces on a rack in a low oven (200°F/95°C).
- The katsu sauce can be made ahead and stored in the fridge for up to 1 week.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 430
- Sugar: 8g
- Sodium: 980mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 170mg
