Air-Fryer Chicken Katsu: Crispy, Quick, And Easy!

Chicken katsu is a Japanese dish that is both tasty and easy to make. The chicken is tender and juicy on the inside, with a crunchy coating on the outside. The best part is that it can be made in an air fryer with minimal oil, making it a healthier alternative to deep-frying. The key to getting that perfect crunch is to use panko breadcrumbs, which are drier and flakier than regular breadcrumbs. In this article, we will take you through the simple steps to make delicious chicken katsu in your air fryer.

Characteristics of Air Fryer Chicken Katsu

Preparing the chicken

Slicing and Pounding the Chicken:

Start by placing your chicken breast on a cutting board, ensuring it is nice and flat. Carefully slice the chicken breast in half horizontally; this will give you two portions from a single breast. Try to maintain an even thickness throughout and be cautious with the knife. It is recommended to hold the chicken breast with your palm on top to prevent any accidental cuts.

Next, place the two pieces of chicken side by side and use a meat mallet to pound them out to a thickness of about ¼ to ½ inch. Covering the chicken with plastic wrap during this step will help prevent tearing and sticking to the mallet. If you don't have a meat mallet, a heavy-bottomed pan can be used instead.

Seasoning and Breading the Chicken:

Now it's time to season and bread your chicken. Set up three shallow dishes: one with all-purpose flour, one with a lightly beaten egg, and the last with panko breadcrumbs. You can also add a little garlic powder to the egg mixture for extra flavour. Season the chicken with salt and pepper on both sides.

Using one hand, dip the chicken into the flour, ensuring both sides are coated. Shake off any excess flour and then place the chicken into the egg mixture, again coating both sides. Use your other hand to turn the chicken in the egg and ensure it is well coated. Now, dip the chicken into the panko. Press the chicken into the panko and scoop some on top to ensure it is completely coated. Repeat this process with the other half of the chicken breast.

Final Preparation:

Generously spray the bottom of your air fryer basket with cooking spray. Place the breaded chicken into the basket and spray the top with more cooking spray. This will help ensure a crispy coating.

At this point, your chicken is ready for the air fryer! Follow the cooking instructions provided in the recipe, and you'll be on your way to a delicious Air Fryer Chicken Katsu.

Making the wet batter

To make the wet batter for chicken katsu in an air fryer, you will need eggs, flour, salt, pepper, and garlic powder. Start by mixing the eggs, flour, salt, pepper, and garlic powder together in a large, wide bowl. Keep mixing until the consistency is slightly thinner than pancake batter. If it is too thick, add 1-2 tablespoons of water at a time until the right consistency is achieved.

The wet batter is an essential step in the breading process, which is what gives chicken katsu its signature crunchy texture. After the chicken has been flattened to an even thickness of about 1/2 inch, it is seasoned with salt and pepper and then dipped in the wet batter. The wet batter will help the panko breadcrumbs stick to the chicken and form a crispy crust when fried.

This recipe typically makes enough wet batter to coat four pieces of 1/2-pound chicken breast fillets. However, if you are cooking more than four pieces, be sure to adjust your measurements so that you don't skimp on the wet batter. It is important that the chicken is evenly coated for the best results.

Coating the chicken

Step 1: Prepare the Breading Station

Start by preparing your breading station. Place the flour, beaten egg, and panko (Japanese breadcrumbs) in separate shallow dishes or containers. Having everything prepared beforehand will make the coating process more efficient and organised.

Step 2: Slice and Pound the Chicken

Place the chicken breast flat on a cutting board. Carefully slice the chicken breast in half, trying to maintain an even thickness throughout. This step helps create even-sized cutlets that will cook uniformly. Then, place a piece of plastic wrap over the chicken and use a meat mallet or a heavy-bottomed pan to pound the chicken to a thickness of about 1/4 to 1/2 inch. This step ensures even cooking and helps the panko crisp up without burning.

Step 3: Season and Coat the Chicken

Now it's time to coat the chicken! Start by seasoning the chicken cutlets with salt and pepper on both sides. This step is essential for enhancing the flavour of the chicken.

Next, follow the breading process: first, dip the chicken cutlet in the flour, making sure to coat both sides and edges. Lightly tap the chicken to remove any excess flour.

After flouring, dip the chicken into the beaten egg, ensuring it is completely coated. Allow any excess egg to drip back into the bowl.

Finally, it's time to coat the chicken with panko. Give the panko a gentle shake to flatten it, then place the chicken into the panko. Generously scoop more panko on top of the chicken and firmly pack it onto the surface to ensure it sticks. Repeat this process for each chicken cutlet.

Step 4: Rest and Spray the Chicken

Once all the chicken cutlets are coated, let them rest for a few minutes before cooking. This step helps the coating set and ensures the panko sticks to the chicken.

Before placing the chicken in the air fryer, spray the air fryer basket with cooking spray to prevent sticking. Place the breaded chicken in a single layer, leaving space between each piece. Generously spray the top of the chicken with more cooking spray to help the panko crisp up and turn golden.

Air frying the chicken

Now you are ready to air fry your chicken katsu!

First, preheat your air fryer to between 350°F and 400°F. Spray the air fryer basket with cooking spray, and place the breaded chicken inside. Spray the tops of the chicken with cooking spray, and air fry for 10 minutes.

After 10 minutes, flip the chicken and spray the other side with cooking spray. Air fry for another 4-8 minutes, until the chicken is crispy and golden. The total cooking time will be between 14 and 18 minutes, depending on your air fryer and the thickness of your chicken.

Once the chicken is cooked, remove it from the air fryer and let it rest for 2 to 5 minutes before cutting.

Making the katsu sauce

To make the sauce, simply whisk all the ingredients together in a bowl until the sugar has dissolved. You can adjust the quantities of each ingredient to suit your taste preferences. For example, if you like your sauce on the sweeter side, you can add more sugar. If you prefer a tangier sauce, you can add more Worcestershire sauce or soy sauce.

The sauce should be prepared while the chicken is air frying, so it is ready to serve with the chicken once it is cooked. The sauce can be drizzled over the chicken or served on the side as a dipping sauce.

Katsu sauce is an essential part of the chicken katsu dish, and making it at home ensures that it complements the crispy, juicy chicken perfectly.

Frequently asked questions