Ella Walter
Chicken katsu is a popular Japanese dish that can be made in an air fryer. The dish consists of chicken cutlets coated in a layer of golden-brown panko breadcrumbs, served with a sweet and savoury tonkatsu sauce. The air fryer version of this dish is easy to make, healthy, and delivers the same crispy texture as deep-fried chicken katsu. The cooking time and temperature may vary depending on the type of air fryer and the thickness of the chicken breasts.
Characteristics and Values Table for Chicken Katsu in an Air Fryer
| Characteristics | Values |
|---|---|
| Type of Dish | Japanese |
| Main Ingredient | Chicken |
| Other Ingredients | Panko breadcrumbs, eggs, flour, salt, pepper, garlic powder, oil, ketchup, Worcestershire sauce, oyster sauce, sugar |
| Tools | Meat mallet or tenderizer, air fryer, tongs, meat thermometer |
| Preparation Time | 10-15 minutes |
| Cooking Time | 12-20 minutes |
| Cooking Temperature | 350-400°F |
| Serving Suggestions | Tonkatsu sauce, rice, cabbage, Japanese curry |
| Leftovers | Can be stored in an airtight container in the refrigerator for 3-5 days or frozen for 3-4 weeks |
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What You'll Learn
Chicken preparation
Chicken katsu is a Japanese dish of crispy fried cutlets coated with panko breadcrumbs. The chicken is usually served with a sweet and savoury tonkatsu sauce, and a side of steamed white rice.
To prepare the chicken, you will need four skinless, boneless chicken breast halves, or eight boneless, skinless chicken thighs. The chicken breasts should be cut into halves, butterflying into two thin cutlets. You can buy the chicken pre-sliced, or you can slice it yourself. If you are pounding the chicken yourself, it is important to flatten the chicken to 1/2-inch thickness. This will ensure the chicken cooks evenly and allows the panko to crisp without burning. You can use a meat mallet or tenderizer, or a heavy-bottomed pan to flatten the chicken.
Once sliced, season the chicken with salt and pepper. You can also add other seasonings, such as garlic powder. Let the chicken rest for at least an hour to allow the salt to absorb into the meat and improve its ability to retain moisture. This process is called "dry brining" and will result in crispy skin and juicy meat.
Next, dredge the chicken in flour. The flour will help to seal in the moisture, add flavour, and promote browning. You can use plain white flour, or add seasonings to the flour, such as white pepper and shichimi togarashi. After dredging in flour, coat each breast in beaten egg, then press into the panko breadcrumbs. The egg adds moisture and gives the panko something to stick to. Repeat this process, dredging the chicken in egg and then panko again, pressing down so the panko sticks to the chicken.
Finally, let the chicken rest for 10-15 minutes before cooking.
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Battering the chicken
Pound the Chicken:
Start by placing the chicken breast on a cutting board and slicing it in half. It is important to keep the thickness as even as possible. The recommended thickness is about 1/4 to 1/2 inch. You can use a meat mallet, a heavy-bottomed pan, or a rolling pin to pound the chicken gently. This step ensures even cooking and helps the chicken cook through at the same rate as the breadcrumbs crisp up.
Seasoning:
Once the chicken is pounded, season both sides generously with kosher salt and black pepper. Salting the chicken before cooking improves its ability to retain moisture, resulting in juicier meat. You can also add other seasonings like garlic powder or red pepper flakes for an extra kick, but salt and pepper are essential.
Wet Batter:
Prepare a wet batter by mixing eggs, flour, salt, pepper, and garlic powder in a shallow bowl. You can also add a little milk to the eggs, as some recipes suggest. The consistency should be slightly looser than pancake batter, so add a tablespoon of water at a time until you reach the desired consistency. Dip the chicken pieces in the wet batter, ensuring they are well coated, and shake off any excess.
Coat with Panko Breadcrumbs:
The type of breadcrumbs used is essential for the classic Chicken Katsu. Panko breadcrumbs are drier and flakier than regular breadcrumbs, resulting in a lighter and crunchier crust. Transfer the battered chicken to a tray or shallow bowl filled with Panko breadcrumbs. Use your hands to press the breadcrumbs onto the chicken, ensuring an even and thorough coating. Gently shake off any excess breadcrumbs, and your chicken is now ready for the air fryer!
Resting:
Before placing the chicken in the air fryer, it is recommended to let it rest for 10-15 minutes. This allows the coating to set and helps the breadcrumbs adhere better during cooking.
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Cooking the chicken
Chicken katsu is a Japanese dish that involves coating chicken cutlets in a layer of crispy, golden-brown panko breadcrumbs. The dish can be easily prepared in an air fryer, yielding a crunchy texture and juicy meat without the need for deep frying. Here is a step-by-step guide to cooking chicken katsu in an air fryer:
Preparing the Chicken:
Start by placing the chicken breast fillets on a cutting board. Slice each breast in half to create two pieces, and then use a meat mallet or tenderizer to pound the chicken to an even thickness of about 1/2 inch. This step is crucial for ensuring even cooking and allowing the panko to crisp up without burning. Season both sides of the chicken with kosher salt and black pepper, and let the chicken rest while you prepare the wet batter.
Battering and Breadcrumbs:
Create a wet batter by mixing together eggs, flour, salt, pepper, and garlic powder in a shallow bowl. Add water, a tablespoon at a time, until the mixture is slightly looser than pancake batter. Dip the chicken pieces in the batter, shaking off any excess. Immediately coat the battered chicken with panko breadcrumbs. Use your hands to press and pack the breadcrumbs onto the chicken, ensuring an even and thorough coating. Let the coated chicken rest for 10-15 minutes before cooking.
Air Frying:
Preheat your air fryer to 350-400°F (175-205°C). Spray the bottom of the air fryer basket with cooking spray or a neutral oil spray. Place the breaded chicken pieces in a single layer in the basket, leaving space between each piece to ensure even cooking. Generously spray the tops of the chicken with cooking spray or oil. Air fry for 10 minutes, then flip the chicken and spray the other side. Air fry for an additional 4-8 minutes, until the chicken is golden brown and crispy. The total cooking time may vary depending on the thickness of the chicken and the model of your air fryer.
Serving:
Remove the chicken from the air fryer and let it rest for 3-5 minutes before cutting. Slice the chicken into thin strips and serve with steamed white rice, shredded cabbage, and tonkatsu sauce. Enjoy the delicious combination of crispy, golden breading and juicy chicken!
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Making the sauce
The ingredients for a homemade katsu sauce are ketchup, Worcestershire sauce, oyster sauce, and sugar. Some recipes also include soy sauce, brown sugar, sherry, and garlic. If you prefer a curry flavour, you can add some curry powder. These ingredients should be whisked together in a bowl until the sugar has dissolved. You can also use store-bought katsu sauce, such as the Bulldog brand, which is recommended by some.
The sauce can be made while the chicken is air-frying. It is served with the chicken, shredded cabbage, and steamed white rice.
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Storing leftovers
To extend the shelf life of chicken katsu, you can also freeze it. Proper packaging is crucial when freezing to prevent freezer burn and retain moisture. Use airtight containers or heavy-duty freezer bags, and make sure to remove all the air if using a bag. Frozen chicken katsu can be stored for up to two to three months.
When reheating chicken katsu, it is recommended to use an oven, toaster oven, or air fryer to restore its crispiness. You can also use a microwave, but this may result in a soggy exterior. Reheat leftovers to an internal temperature of 165°F (74°C). If reheating from frozen, heat at 350°F for 30-45 minutes or until warmed through. If reheating from thawed, heat at 350°F for 15-20 minutes or until warmed through.
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Frequently asked questions
Yes, you can use an air fryer to make chicken katsu. It's a healthier, cheaper, and easier way to cook chicken katsu, with minimal oil and maximum protein.
First, pound the chicken breast fillets into 1/2-inch-thick pieces. Season with salt and pepper and let it rest while you make the wet batter. Mix eggs, flour, salt, pepper, and garlic powder for the wet batter. Dredge the chicken in the batter, then coat with panko breadcrumbs. Place the chicken in the air fryer basket, spray with cooking spray, and air fry at 350-400°F for 10-15 minutes. Flip the chicken, spray again, and air fry for another 4-8 minutes.
After coating the chicken with the wet batter, dip it in a tray of breadcrumbs. Use your hands to pack the breadcrumbs onto the chicken so they stick well.
The best temperature to cook chicken katsu is between 350-400°F. The exact temperature and time may vary depending on your air fryer and the thickness of your chicken.
Chicken katsu is typically served with rice, shredded cabbage, and a sweet and savory tonkatsu sauce, also known as katsu sauce.
