Cook and Scale
Air Fryer Chicken Katsu
4 servings · 34 min total
Crisp panko-crusted chicken cutlets made in the air fryer with no deep frying, sliced and served over rice with cabbage and a sweet-savory katsu sauce.
Ingredients
- 4 g chicken breast, pounded thin
- ½ tsp salt
- ¼ tsp black pepper
- 60 g wheat flour
- 2 egg, beaten
- 150 g panko breadcrumbs
- 2 tbsp vegetable oil, for spraying
- ¼ white cabbage, shredded, to serve
- 400 g white rice, cooked, to serve
- 4 tbsp ketchup, for the sauce
- 2 tbsp Worcestershire sauce, for the sauce
- 1 tbsp soy sauce, for the sauce
- 1 tsp brown sugar, for the sauce
Contains: Gluten, Egg, Soy, Fish
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
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.
- 4.
Make the katsu sauce — Whisk together the ketchup, worcestershire sauce, soy sauce, and brown sugar to make the katsu sauce.
- 5.
Slice and serve — Slice the chicken katsu and serve over rice with shredded cabbage, drizzled generously with the katsu sauce.