Air Fryer Chicken Katsu

Method

1. 1
   • chicken breast 4
   • salt ½ tsp
   • black pepper ¼ tsp
   • wheat flour 60 g
   • egg 2
   • panko breadcrumbs 150 g

   Set up the breading station — Season the pounded chicken breasts with salt and black pepper. Set up three shallow dishes: flour, beaten eggs, and panko.

2. 2
   • chicken breast 4
   • wheat flour 60 g
   • egg 2
   • panko breadcrumbs 150 g

   Bread the chicken — Coat each chicken breast in flour, shaking off the excess, then dip in the beaten egg, then press into the panko until fully coated.

3. 3
   • chicken breast 4
   • vegetable oil 2 tbsp

   Air fry the chicken — Arrange the breaded chicken in a single layer in the air fryer basket and spray lightly with oil. Air fry at 200°C for 12-14 minutes, flipping halfway, until golden, crisp, and cooked through.

   ⏱13 min
4. 4
   • ketchup 4 tbsp
   • Worcestershire sauce 2 tbsp
   • soy sauce 1 tbsp
   • brown sugar 1 tsp

   Make the katsu sauce — Whisk together the ketchup, worcestershire sauce, soy sauce, and brown sugar to make the katsu sauce.

5. 5
   • chicken breast 4
   • white cabbage ¼
   • cooked rice 400 g

   Slice and serve — Slice the chicken katsu and serve over rice with shredded cabbage, drizzled generously with the katsu sauce.