Tillie Doyle
Chicken katsu is a popular Japanese dish that is typically made by deep frying chicken cutlets. However, you can also use an air fryer to make this dish healthier, yummier, and cheaper. Air-fried chicken katsu is easy to cook and prepare, making it a perfect weeknight dinner meal. In this article, we will provide a step-by-step guide on how to cook chicken katsu in an air fryer, so you can enjoy this delicious and crispy dish without the hassle of deep frying.
How to Cook Chicken Katsu in an Air Fryer
| Characteristics | Values |
|---|---|
| Ingredients | Chicken breasts, salt, pepper, flour, egg, panko breadcrumbs, avocado oil or cooking spray, rice, cabbage, sesame seeds |
| Equipment | Air fryer, meat mallet or heavy-bottomed pan, tongs, meat thermometer |
| Preparation | Slice chicken breasts in half horizontally, cover with plastic wrap and pound with a meat mallet until about 1/4-1/2 inch thick. Season with salt and pepper. Mix flour, egg, and milk in one bowl, and prepare breadcrumbs with salt and pepper in another bowl. Dip chicken in flour, then egg, then breadcrumbs. |
| Cooking | Place chicken in a single layer in the air fryer basket and spray with oil or cooking spray. Air fry at 350°F-400°F for 10 minutes, flip, spray again, and air fry for another 4-9 minutes until golden brown and internal temperature reaches 165°F. |
| Serving | Let the chicken rest for 3-5 minutes, then slice and serve with rice, shredded cabbage, and katsu sauce. |
| Storage | Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the air fryer to restore crispiness. |
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What You'll Learn
Preparing the chicken
Firstly, start with the right cut of meat. You will need chicken breast fillets, approximately 1/2 lb each. Slice each chicken breast horizontally to create a total of four thin cutlets. This step is important as it ensures even cooking and a juicy texture. Use a meat mallet or a heavy-bottomed pan to gently pound the chicken to a uniform thickness of about 1/2 inch. Be careful not to make the cutlets too thin, as you want the chicken to retain its moisture and stay juicy.
Next, season the chicken generously with salt and pepper on both sides. This step, known as dry brining, improves the chicken's ability to retain moisture and enhances its flavour. Let the chicken rest while you prepare the wet batter. The salt will have time to absorb into the meat, resulting in crispy skin and juicy, well-seasoned meat.
Now, it's time to create a breading station. Set out three shallow dishes. In the first dish, place all-purpose flour. In the second dish, beat an egg with a fork, adding a little water if needed to create a loose batter. The third dish should contain panko breadcrumbs. Panko breadcrumbs are essential for achieving the signature crunchy texture of Chicken Katsu. Season the breadcrumbs with a little salt and pepper for extra flavour.
Dredge each piece of chicken in the flour, shaking off any excess. Then, dip it into the egg batter, ensuring it is fully coated. Finally, press the chicken firmly into the panko breadcrumbs, making sure to coat all sides evenly. Use your hands to gently pack on the breadcrumbs so they adhere well to the chicken.
Once all the chicken pieces are breaded, let them rest for 10-15 minutes before cooking. This step helps the breading set and ensures the breadcrumbs stick to the chicken during cooking, creating a crispy coating.
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Making the wet batter
To make the wet batter, you will need eggs, flour, salt, pepper, and garlic powder. You can also add milk to the mixture. Gather your ingredients and mix them together in a bowl. Add 1-2 tablespoons of water at a time until you get a consistency that is slightly looser than pancake batter. You can now dip your chicken into the wet batter.
The wet batter is an essential component of the chicken katsu recipe as it helps the panko breadcrumbs stick to the chicken. The breadcrumbs are what give the dish its signature crunchy texture. It is important to ensure that the breadcrumbs are well-adhered to the chicken before placing it in the air fryer. This can be done by gently pressing down on the chicken and patting the breadcrumbs so that they stick.
The wet batter also adds flavour to the chicken. The addition of salt and pepper seasons the meat, while the garlic powder provides a savoury kick. The milk, if used, helps to tenderize the chicken, resulting in a juicy and moist final product.
Once the chicken has been coated in the wet batter, it is ready to be dredged in the panko breadcrumbs. Be sure to pack on the breadcrumbs and let the chicken rest for a few minutes before placing it in the air fryer. This will help ensure a crispy and golden-brown coating.
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Coating the chicken
To coat the chicken, you will need to prepare a breading station with three shallow dishes. In the first dish, place some flour; in the second, a beaten egg; and in the third, a generous amount of panko breadcrumbs.
Slice each chicken breast in half horizontally to create thin cutlets, and season with salt and pepper on both sides. Then, using a meat mallet or a heavy-bottomed pan, pound the chicken to an even thickness of about 1/2 inch. This will ensure the chicken cooks evenly and remains juicy.
Now, you are ready to coat the chicken. First, dredge the chicken in the flour, shaking off any excess. Next, dip the chicken into the egg wash, ensuring the chicken is fully coated. Finally, press the chicken into the panko, gently patting the breadcrumbs all over the chicken to ensure they stick. You can use your hands to pack the panko onto the chicken, and be sure to coat both sides. Shake off any excess breadcrumbs, and your chicken is ready to cook!
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Cooking the chicken
To cook chicken katsu in an air fryer, start by slicing each chicken breast in half horizontally to make thin cutlets. Cover with plastic wrap and pound with a meat mallet until about 1/4-1/2 inch thick. This helps the chicken cook more evenly and ensures it will be cooked through by the time the panko breadcrumbs are crispy. Season the chicken with salt and pepper on both sides and set aside.
Next, prepare your breading station by placing flour, beaten egg, and panko in separate shallow dishes. Dredge the chicken in flour, dip in the egg, then press into the panko, coating both sides. Ensure the coating sticks by gently pressing the panko onto the chicken and shaking off any excess. After coating the chicken, let it rest for 10-15 minutes before cooking. This step helps the breading stick to the chicken and improves its ability to retain moisture, resulting in juicier meat.
Now, you are ready to cook the chicken. Place the prepared chicken on a lightly oiled rack inside the air fryer basket. Spray the tops of the chicken with cooking spray and air fry at 350°F (180°C) for 10 minutes. Flip the chicken and spray the other side with cooking spray. Air fry again at 350°F (180°C) for 4-7 minutes, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Once the chicken is cooked, remove it from the air fryer and let it rest for 3-5 minutes before slicing. This allows the juices to redistribute and results in juicier meat. Finally, serve the chicken with your choice of sides and enjoy!
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Making the sauce
While the chicken is cooking in the air fryer, you can make the katsu sauce, also known as tonkatsu sauce. This can be done by mixing a range of ingredients together, depending on your taste preferences. A traditional katsu sauce can be made by mixing ketchup, Worcestershire sauce, soy sauce, and brown sugar. You can also add curry powder to the sauce for a curry flavour. Alternatively, you can use sesame seeds in the sauce, either whole or ground/crushed.
The sauce is an essential part of the dish, providing a sweet and savoury taste to complement the chicken. The sauce is often drizzled over the chicken or poured on top. It can also be used as a dip for the chicken, which is cut into strips. The sauce can be drizzled over rice and cabbage, which are commonly served alongside the chicken.
The sauce is simple to make and can be adjusted to suit your taste preferences. It is a key element of the dish, providing a unique and authentic flavour. The sweetness of the sauce pairs well with the savoury and crispy chicken, creating a delicious and well-rounded meal.
You can also garnish the dish with sesame seeds, adding a crunchy texture and nutty flavour to the dish. This garnish is optional but can enhance the presentation and taste of the dish.
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Frequently asked questions
You will need chicken breasts, salt, pepper, flour, eggs, panko breadcrumbs, and a neutral cooking oil spray. For the Katsu sauce, you will need ketchup, Worcestershire sauce, soy sauce, and brown sugar.
Slice the chicken breasts in half horizontally to create thin cutlets. Cover with plastic wrap and pound with a meat mallet until flattened to about 1/2 inch thick. Season with salt and pepper, then set aside.
Prepare three separate shallow dishes with flour, beaten egg, and panko breadcrumbs. First, dredge the chicken in flour, shaking off any excess. Then, dip the chicken in the egg, followed by pressing it into the panko, ensuring both sides are coated.
Preheat your air fryer to 350°F-400°F. Place the breaded chicken in a single layer in the air fryer basket and spray the top with cooking spray. Air fry for 10 minutes, then flip the chicken and spray the other side. Air fry for an additional 4-7 minutes until golden brown and crispy.
