Air-Fried Katsu: A Tasty, Crispy Treat?

Katsu is a Japanese dish that typically consists of a breaded cutlet, served with rice, cabbage, and sauce. While katsu is traditionally deep-fried, it can also be cooked in an air fryer.

How to make chicken katsu in an air fryer

Chicken katsu is a classic Japanese home-cooked meal. It is traditionally made with flour, egg, and breadcrumbs (Japanese panko) and then deep-fried until golden and crispy. However, you can also make it in an air fryer!

Ingredients:

• Chicken breast (boneless, skinless)
• Cornstarch or arrowroot powder
• Eggs
• Japanese panko breadcrumbs
• Avocado oil spray
• Rice
• Pickled vegetables
• Katsu sauce

Method:

First, prepare your chicken breast by pounding it out until it is about 1/2" thick. This will help the chicken cook evenly in the air fryer. Season the chicken with salt and pepper to taste.

Next, you will need to set up three shallow dishes for the breading station: one with flour, one with beaten eggs, and one with panko breadcrumbs. You can add garlic powder to the flour for extra flavour. Dip the chicken breast first in the flour, then in the egg, and finally in the panko breadcrumbs. Make sure the chicken is well coated at each stage.

Now, place the chicken into the air fryer basket and spray it with avocado oil spray. Cook at 350°F for 10 minutes, then flip the chicken and spray the other side. Cook for an additional 4-8 minutes, until the chicken is crispy and cooked through.

Finally, serve the chicken katsu with rice, pickled vegetables, and katsu sauce. Enjoy!

What to serve with chicken katsu

Chicken Katsu is a popular Japanese dish featuring crispy, deep-fried chicken cutlets coated in panko breadcrumbs. It is often served with a variety of side dishes to create a balanced meal. Here are some ideas on what to serve with chicken katsu:

Steamed Rice

Steamed rice is a simple and versatile side dish that pairs well with Chicken Katsu. The fluffy, tender grains of rice create the perfect base for the flavorful Katsu sauce, soaking up its deliciousness and providing a satisfying contrast to the crispy chicken.

Miso Soup

Miso soup is a traditional Japanese side dish that complements Chicken Katsu. This warm, savoury soup made from soybean paste adds a comforting and umami-rich element to your meal, balancing the rich flavours of the fried chicken.

Pickled Vegetables

Pickled vegetables, or tsukemono in Japanese, are a tangy side dish that works well with Chicken Katsu. These pickles, which can include radish, cucumber, or cabbage, provide a burst of acidity that cuts through the richness of the fried chicken, enhancing the overall flavour profile.

Cabbage Salad

A cabbage salad is a refreshing and crunchy side dish that adds a touch of lightness to your Chicken Katsu meal. The blend of thinly sliced cabbage, carrots, and a tangy dressing offers a cooling contrast to the rich and crispy chicken, making it a perfect companion. For the dressing, you can mix mayo, rice vinegar, sugar, sesame oil, and grated ginger.

Potstickers

Potstickers, or Chinese pan-fried dumplings, are a delicious side dish to serve with Chicken Katsu. These crispy-bottomed dumplings, filled with meat and vegetables, provide an additional layer of texture and flavour, making your meal more enjoyable and diverse.

Lo Mein

Lo Mein is a classic Chinese noodle dish that pairs well with Chicken Katsu. These soft, flavourful noodles tossed with vegetables and a savoury sauce create a satisfying and complementary side dish, offering a delightful mix of flavours and textures.

Gyoza

Gyoza, or Japanese pan-fried dumplings, are another tasty side dish option for Chicken Katsu. These dumplings, filled with a mixture of meat and vegetables, offer an extra layer of texture and taste to your meal, making it even more enjoyable.

Sushi Rice

Sushi rice is a slightly sticky and seasoned rice variety that makes a great side dish for Chicken Katsu. Its unique texture and subtle vinegar flavour create a pleasing contrast to the crispy chicken, while its ability to hold its shape allows for creative plating options.

Chicken Dumplings

Chicken dumplings are another tasty side dish option to pair with Chicken Katsu. These tender dumplings, filled with seasoned minced chicken and vegetables, offer a satisfying bite and complementary taste that adds variety to your meal.

Fried Rice

Fried rice is a versatile and flavourful side dish that complements Chicken Katsu. This dish, made with a mix of vegetables, eggs, and seasonings, adds a touch of heartiness to your meal and goes well with the crispy chicken cutlets.

Spring Rolls

Spring rolls are a light and crunchy side dish that adds freshness to your Chicken Katsu meal. These crispy, deep-fried rolls filled with vegetables and sometimes meat offer a delightful contrast to the rich and juicy chicken cutlets.

Tonkatsu Sauce

Tonkatsu sauce is a traditional Japanese sauce that is commonly served with Chicken Katsu. It has a unique flavour that enhances the overall taste of the dish.

How to store chicken katsu

Chicken katsu can be stored in the refrigerator for up to a week. To do this, let the cooked chicken cool down, then cut it into strips and place it in meal prep containers.

Chicken katsu can also be frozen and will keep for about a month. To freeze, let the cooked chicken cool completely, then place it in a freezer bag and lay it flat in the freezer.

When you're ready to eat your stored chicken katsu, you can reheat it in the oven at 425°F for 12 to 15 minutes, or in the microwave in 1- to 2-minute increments, flipping it in between until hot. If you're reheating from frozen, you can bake it in the oven or sauté it on the stovetop. You can also reheat frozen chicken katsu in an air fryer at 375°F for 30 minutes, or in the oven at 400°F for 25 minutes.

What is chicken katsu

Chicken katsu is a Japanese dish of fried chicken made with panko breadcrumbs. It is related to tonkatsu, which is made with pork cutlets instead of chicken. The dish has become a common meal served at Japanese and East Asian restaurants worldwide.

Chicken katsu is generally served with tonkatsu sauce, a thick Japanese vegetarian pureed fruit-based brown sauce, along with rice or miso soup as part of a two- or three-item set meal, or as dinner with rice and vegetables. In Hawaii, chicken katsu is more popular than tonkatsu and is often served on a bed of shredded cabbage, with a well-seasoned ketchup similar to cocktail sauce.

To make chicken katsu, you will need chicken breasts or thighs, panko breadcrumbs, eggs, flour, salt, and pepper. The chicken is flattened to an even thickness, usually about 1/2 inch, and then seasoned with salt and pepper. The chicken is then coated in flour, dipped in beaten egg, and finally coated in panko breadcrumbs. The chicken is then fried until golden brown, and served with tonkatsu sauce and shredded cabbage.

Chicken katsu can also be made in an air fryer, which gives a crispy outside and juicy inside texture, similar to the deep-fried version. The process is similar, but the chicken is coated in a wet batter of eggs, flour, salt, pepper, and garlic powder, and then coated in panko breadcrumbs. The chicken is then placed in the air fryer and cooked for about 10 minutes, before being flipped and cooked for an additional 4-8 minutes.

How to set up a katsu breading station

Setting up a katsu breading station is simple and can be done in a few easy steps.

Firstly, you will need three shallow bowls or plates for the breading ingredients. In the first bowl, place some all-purpose flour. You can also season the chicken with salt and pepper before this step, and let it rest for a few hours to improve moisture retention. In the second bowl, crack and beat a couple of eggs, adding a tiny bit of water to keep the mixture uniform. In the third bowl, add your panko breadcrumbs. Panko is a crucial ingredient as it is drier and flakier than regular breadcrumbs, creating a lighter and crunchier crust.

Now you are ready to start breading your cutlets. Using one hand (your 'dry' hand), pick up a cutlet and coat it in the flour. Shake off any excess, then use the same hand to transfer the cutlet to the egg mixture. Turn the cutlet to coat both sides, then lift it and let the excess egg drip off. Now, use your other hand (your 'wet' hand) to transfer the cutlet to the breadcrumbs. Use your dry hand to scoop and press the breadcrumbs onto the cutlet, ensuring all sides are coated. Repeat this process for all your cutlets.

Once you have finished breading, let the cutlets rest for 10-15 minutes before cooking. This will help the coating set and stick to the meat.

Frequently asked questions