Air-Fried Katsu Chicken: A Quick, Crispy Treat

Chicken katsu is a Japanese dish that is both juicy and tender, with a crunchy coating of crispy panko breadcrumbs. This dish is usually deep-fried, but an air fryer can be used for a healthier, less messy alternative that still delivers on taste and texture. The chicken is seasoned with salt and pepper, then dipped in flour, egg, and panko breadcrumbs before being air-fried to perfection. The dish is often served with rice, shredded cabbage, and a sweet and tangy katsu sauce.

Characteristics of Air Fryer Katsu Chicken

Preparing the chicken breasts

Firstly, you will need to flatten the chicken breasts to an even thickness of around 1/4 to 1/2 an inch. This is important to ensure even cooking and browning. Use a meat mallet or tenderizer for this step, or alternatively, use a heavy-bottomed pan to flatten the chicken breasts. Try to keep the thickness as even as possible to avoid uneven cooking. Covering the chicken with plastic wrap while pounding can help prevent tearing.

Next, season the chicken breasts with salt and pepper on both sides. This step is known as "dry brining," and it helps to draw out moisture, resulting in crispy skin and juicy meat. Leave the seasoned chicken breasts to rest for about 15 minutes to allow the salt to absorb into the meat.

Now, you will need to set up a breading station. Place all-purpose flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third dish. The flour acts as a protective layer to prevent the chicken from drying out during cooking. Panko breadcrumbs are crucial to achieving the light and crunchy texture characteristic of Katsu Chicken. They are drier and flakier than regular breadcrumbs, absorbing less oil.

Dip the chicken breasts into the flour, ensuring both sides and edges are coated. Shake off any excess flour, then dip the floured chicken into the beaten egg, making sure to coat it completely. Finally, dip the chicken into the panko breadcrumbs. Use your hands to firmly pack the breadcrumbs onto the chicken to ensure they stick well. Repeat this process for each chicken breast.

After breading, let the chicken breasts rest for about 10-15 minutes before placing them into the air fryer. This resting period helps the breadcrumbs adhere to the chicken, creating a crunchy coating during cooking.

Making the wet batter

Firstly, gather your ingredients: eggs, flour, salt, pepper, and garlic powder (optional). You will also need a large bowl and a whisk or fork for mixing. The number of eggs and the amount of flour required may vary depending on the number of chicken breasts you are preparing, but as a guide, use two large eggs and around half a cup of flour for two chicken breasts.

Next, add the eggs to the bowl and beat them until the yolks and whites are well combined. You can do this by whisking vigorously or using a fork. Once the eggs are beaten, add in the flour, salt, pepper, and garlic powder (if using). Mix all the ingredients until you have a batter with a consistency that is slightly thinner than pancake batter. If the batter is too thick, you can add a tablespoon or two of water to loosen it.

The wet batter is now ready for the next step, which is to dredge the chicken breasts. Ensure your chicken is pounded to an even thickness of about 1/4 to 1/2 an inch and is well-seasoned with salt and pepper before you begin. Dip each chicken breast into the wet batter, ensuring it is well coated. Allow any excess batter to drip off before moving on to the next step, which is coating the chicken with breadcrumbs.

Follow this guide, and you'll be on your way to making delicious katsu chicken with a crispy, golden coating!

Coating the chicken in panko breadcrumbs

To coat the chicken in panko breadcrumbs, you'll first need to prepare your breading station. Place the flour, beaten egg, and panko in separate shallow dishes.

Now, it's time to start the breading process. First, dip the chicken in the flour, coating both sides and shaking off any excess. Next, dip the chicken into the egg, again coating both sides and letting any excess drip off.

Finally, it's time to add the panko. Give the panko a shake to flatten it, then place the chicken inside. Scoop the panko on top of the chicken and firmly pack it on, ensuring it sticks to the chicken well. Repeat this process for each piece of chicken.

A crucial tip to remember is to really pack in the panko when coating the chicken. This will ensure you get that satisfying crunchy texture. After coating the chicken, let it rest for 10-15 minutes before cooking.

Cooking the chicken in the air fryer

Now that you've gathered and prepared all your ingredients, it's time to cook your Katsu chicken in the air fryer!

First, set up your breading station. Place the flour, beaten egg, and panko each in their own separate containers. You can slice and pound the chicken breast before this step, or you can do it after. It's up to you!

If you haven't already, slice the chicken breast in half horizontally to create two thin cutlets. Cover the chicken with plastic wrap and pound it with a meat mallet until it is about 1/4 to 1/2 inch thick. This will help the chicken cook more evenly.

Now you can start breading your chicken. First, dip the chicken in the flour, coating both sides and shaking off any excess. Then, dip it in the egg, again coating both sides and shaking off any excess. Finally, press the chicken into the panko, making sure both sides are coated well.

Generously spray the bottom of the air fryer basket with cooking spray. Place the breaded chicken in the basket and spray the top with more cooking spray.

Air fry your chicken at 350-400°F for about 10 minutes. Midway through the cooking process, flip the chicken and spray the top with cooking spray again. Cook for another 4-8 minutes, or until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F.

Once your chicken is cooked, let it rest for 2-5 minutes before slicing and serving. Enjoy!

Making the katsu sauce

For the katsu sauce, you will need the following ingredients:

• Ketchup
• Worcestershire sauce
• Oyster sauce
• Sugar
• Soy sauce (optional)
• Brown sugar (optional)

Combine all the ingredients in a bowl and mix until well combined. You can adjust the measurements of each ingredient to suit your taste preferences. For example, if you prefer a sweeter sauce, you can add more sugar.

If you want a larger quantity of sauce, simply double the ingredients. You can store any leftover sauce in the fridge for up to a week.

Frequently asked questions