Make Chicken Katsu In Your Air Fryer

Chicken katsu is a popular Japanese dish that can be made in an air fryer. The dish consists of chicken cutlets coated in panko breadcrumbs and then fried, resulting in a crispy and juicy texture. The air fryer method eliminates the need for deep frying while still achieving a golden-brown, crispy exterior. This technique also reduces mess and cooking time. Panko breadcrumbs are essential to the dish's crunchiness, and a simple wet or dry brine can enhance the juiciness of the chicken.

Preparing the chicken

Firstly, it is important to start with the right cut of meat. You can use either boneless skinless chicken breast or boneless skinless chicken thighs. If you're using chicken breasts, you'll need to cut each breast in half horizontally to create thin cutlets. This ensures even cooking and a tender texture. Cover the chicken with plastic wrap and use a meat mallet to pound the chicken until it's about 1/4 to 1/2 inch thick. This step helps the chicken cook more evenly and prevents it from drying out.

Next, season the chicken generously with salt and pepper on both sides. This step not only adds flavour but also helps to tenderize the meat and improve its ability to retain moisture. Let the chicken rest for at least 15 minutes or, for best results, refrigerate it for at least 4 hours or overnight. This process is known as dry brining, and it enhances the juiciness and flavour of the chicken.

Now, you're ready to set up your breading station. You'll need three separate shallow dishes for this step. Place all-purpose flour in the first dish, beat an egg or two in the second dish, and put panko breadcrumbs in the third dish. The panko breadcrumbs are essential to achieving the signature crispy texture of Chicken Katsu. They are drier and flakier than regular breadcrumbs, creating a lighter and crunchier crust.

Start the breading process by dredging the chicken in the flour, making sure to coat both sides evenly. Shake off any excess flour, then dip the chicken into the beaten egg, ensuring it's well coated. Finally, press the chicken into the panko breadcrumbs, gently adhering them to the chicken and ensuring a thorough coating. If needed, gently pat the panko onto the chicken to ensure it sticks.

Before placing the chicken into the air fryer, spray the air fryer basket with cooking spray to prevent sticking. Place the breaded chicken cutlets in a single layer, leaving a bit of space between them. Spray the tops of the cutlets with more cooking spray to promote even browning and crisping.

And that's it! Your chicken is now prepared and ready to be cooked in the air fryer. Follow the specific cooking instructions provided by your chosen recipe, and you'll be on your way to enjoying delicious, crispy Chicken Katsu!

Making the wet batter

Firstly, gather your ingredients. You will need eggs, flour, salt, pepper, and garlic powder. You can also add a little water to thin out the batter if needed. It is important to use the right type and amount of each ingredient to ensure the best results.

Next, in a large, wide bowl, mix together the eggs, flour, salt, pepper, and garlic powder. The mixture should be thinner than pancake batter, so add water a tablespoon at a time until you achieve the right consistency. You can use a whisk or a fork to mix the ingredients until they form a smooth batter. Make sure there are no lumps in the batter, as this can affect the texture of the final product.

Once your batter is ready, it's time to dip the chicken. Take your chicken cutlets, which should be pounded to an even thickness of about 1/4 to 1/2 inch, and season them with salt and pepper on both sides. Then, using one hand, dip each cutlet into the wet batter, making sure it is fully coated. Allow any excess batter to drip off before moving on to the next step.

After the chicken has been coated in the wet batter, it's time to move on to the dry coating. This is where the panko breadcrumbs come in. Have a tray or shallow dish filled with panko breadcrumbs ready, and gently press the battered chicken into the breadcrumbs, making sure to coat all sides evenly. You can use your hands to pack on the breadcrumbs and ensure they stick to the chicken.

Finally, let the coated chicken rest for a few minutes before placing it in the air fryer. This will help the coating set and ensure the breadcrumbs adhere well to the chicken. You can now proceed with air-frying according to your chosen recipe's instructions.

Coating the chicken

Step 1: Prepare the Chicken Cutlets

Start by slicing each chicken breast in half horizontally to create thin cutlets. This ensures even cooking and a tender texture. Cover the chicken with plastic wrap and use a meat mallet to pound the cutlets until they are about 1/4 to 1/2 inch thick. This step is important for achieving the desired thickness and tenderness. Season both sides of the chicken cutlets with salt and pepper and set them aside.

Step 2: Set Up Your Breading Station

Prepare three shallow dishes for dredging the chicken. In the first dish, place all-purpose flour. In the second dish, beat an egg lightly, and in the third dish, add the Panko breadcrumbs. You can also add some garlic powder to the egg mixture for extra flavour. The breading station ensures a smooth and efficient coating process.

Step 3: Dredge the Chicken

Take each chicken cutlet and dip it first in the flour, making sure to coat both sides evenly. Shake off any excess flour before moving to the next step. Next, dip the floured chicken into the egg mixture, again coating both sides and allowing any excess egg to drip off. Finally, press the chicken gently into the Panko breadcrumbs, ensuring that the breadcrumbs coat the entire surface of the chicken.

Step 4: Ensure Adhesion

To make sure the breadcrumbs stick to the chicken, gently press down on the coated chicken cutlet. You can use your hands or the back of a spoon to gently press the breadcrumbs onto the chicken. This step ensures that the coating adheres well and creates a crunchy texture during cooking.

Step 5: Double Dredge (Optional)

For an even thicker and crunchier coating, you can repeat the dredging process by dipping the chicken back into the egg mixture and then into the breadcrumbs again. This double dredge technique will give your Chicken Katsu an extra crispy texture.

Step 6: Rest the Coated Chicken

Before placing the chicken into the air fryer, it is ideal to let the coated chicken cutlets rest for a few minutes. This allows the coating to set and helps prevent the breadcrumbs from falling off during cooking. You can also place the coated chicken in the refrigerator for a longer rest, which will help the chicken retain moisture and enhance its juiciness.

Now your chicken is ready for the air fryer! Remember to spray the air fryer basket with cooking spray before placing the chicken inside. Follow the cooking instructions provided in the previous response, and you'll have perfectly cooked Air Fryer Chicken Katsu with a crispy, golden coating.

Cooking the chicken

To cook the chicken, you'll need to follow a few simple steps. First, make sure your chicken breasts are butterflied and pounded to an even thickness of around 1/4 to 1/2 an inch. This will help the chicken cook more evenly and ensure it remains juicy. Season both sides with salt and pepper, and if you have time, let the chicken rest for at least 15 minutes to allow the salt to absorb into the meat and dry brine.

Next, set up three shallow dishes with flour in one, beaten egg in the next, and panko breadcrumbs in the last. Dip the chicken into the flour, coating both sides, then shake off any excess. Do the same with the egg, making sure the chicken is coated all over. Finally, press the chicken into the panko, ensuring both sides are coated.

Once your chicken is prepared, it's time to cook! Place the chicken into the air fryer basket and spray the tops with cooking spray. Air fry at 350°F for 10 minutes, then flip the chicken and spray again. Cook for another 5-8 minutes, or until the chicken is golden brown and has an internal temperature of 165°F.

Let the chicken rest for a few minutes before slicing and serving. This will help keep the juices in and ensure your chicken is nice and tender.

And that's it! You've now got yourself some delicious, crispy, and juicy air-fried chicken katsu. Serve it with some rice, shredded cabbage, and katsu sauce for a true Japanese treat.

Making the sauce

Katsu sauce is a sweet and tangy brown sauce that is typically served with chicken katsu. It is a Japanese condiment that is also known as Tonkatsu sauce. The sauce is usually made with Worcestershire sauce, ketchup, and soy sauce, with other ingredients such as sugar, garlic, garlic powder, and ginger to taste.

Ingredients:

• ¼ cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• ½ teaspoon brown sugar

Instructions:

• Mix all the ingredients together in a small bowl.
• Whisk until the sugar has dissolved.
• Set the sauce aside until you are ready to serve.

You can also buy Katsu sauce from your local Asian grocery store or online if you don't want to make your own.

Frequently asked questions