Air-Fryer Katsu: Quick, Easy, And Delicious

Chicken katsu is a popular Japanese dish of crispy, tender chicken cutlets coated in cornstarch, eggs, and panko breadcrumbs. Traditionally, it is deep-fried, but it can also be made in an air fryer with minimal oil for a healthier alternative. The chicken is typically served with white rice, a sweet and savoury sauce, and a side of cabbage slaw. This guide will take you through the steps to make delicious chicken katsu in an air fryer.

How to flatten chicken for katsu

To make katsu, you'll need to flatten chicken breast fillets into thin, evenly sized cutlets. This will ensure the chicken cooks evenly in the air fryer and lets the panko breadcrumbs crisp up without burning.

Tools

You can use a meat mallet or tenderizer to flatten the chicken. If you don't have either of these, a heavy-bottomed pan, rolling pin, or another blunt object can be used instead.

Technique

Place the chicken breast inside a heavy-duty zipper-lock bag and use the mallet or pan to gently pound the chicken until it is an even thickness. For chicken breasts, you'll want to aim for a thickness of 1/4 to 1/2 an inch. For chicken thighs, you can skip the step of splitting the meat and simply pound it inside the bag. Avoid pounding the meat too aggressively, as this can cause tears and holes in the meat. Instead, use firm but gentle pressure, focusing on any uneven spots.

How to make 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.

Firstly, prepare your dry and wet ingredients in separate bowls. In a large bowl, mix together the eggs, flour, salt, pepper, and garlic powder. Add water to the mixture, one tablespoon at a time, until you get a consistency that is slightly looser than pancake batter.

The wet batter is now ready to be used to dredge the chicken. Dip the chicken breast in the egg mixture, letting the excess drip off, before coating with panko breadcrumbs.

How to coat chicken in panko

To coat chicken in panko, you'll first need to prepare your chicken. Use skinless, boneless chicken breasts, and assume 4 to 6 ounces per serving. Cut the chicken breast in half horizontally to get two large, flat pieces. Next, use a meat mallet to pound the chicken until it is no more than 1/4-inch thick. Place one or two pieces in a large freezer bag and use the smooth side of the meat mallet to pound the chicken until it reaches the desired thickness. This process breaks up the muscle fibres, resulting in tender chicken.

Now, you're ready to coat your chicken in panko. Set up three dipping stations: one with flour, one with beaten eggs, and one with panko. Start by dipping the chicken in the flour, shaking off any excess. Repeat this process with the egg wash, ensuring the chicken is thoroughly coated. Finally, lay the chicken on the panko and gently press it into the crumbs, turning it over to ensure it is well covered.

Make sure you don't skip the flour dip, as this gives the egg something to stick to and helps create an even crust. You can also try double-dipping the chicken in the egg and panko for an extra crispy coating.

How to cook katsu in the air fryer

Ingredients

• Skinless chicken breast or chicken thighs
• Cornstarch or potato starch
• Panko breadcrumbs (Japanese style)
• Neutral oil (e.g. avocado, canola, or vegetable oil)
• Salt and pepper
• Eggs
• Flour (optional)

Optional sauce ingredients

• Ketchup
• Oyster sauce
• Worcestershire sauce
• Sugar

Method

• Tenderise the chicken with a meat mallet or the back of a heavy pan until it is flattened to around ¼ to ½ inch thick.
• Season the chicken with salt and pepper.
• If you are using flour, set up a breading station with three shallow bowls containing flour, beaten egg, and panko breadcrumbs. If not using flour, you can proceed with just two bowls containing egg and panko.
• Coat the chicken in the flour, followed by the egg, and then the panko breadcrumbs. Ensure the chicken is evenly coated.
• Place the chicken in the air fryer basket and spray or drizzle oil over the top.
• Air fry at 350-400°F for 9-14 minutes on one side. Flip the chicken, add more oil, and air fry for another 7-9 minutes or until the internal temperature reaches 165°F.
• Remove the chicken from the air fryer and slice into strips.
• If desired, make the katsu sauce by combining ketchup, oyster sauce, Worcestershire sauce, and sugar in a bowl.
• Serve the chicken with the sauce, along with steamed white rice and thinly shredded cabbage.

Tips

• If you have time, let the chicken rest for 15 minutes after seasoning to allow the salt to absorb into the meat, resulting in crispier skin and juicier meat.
• You can toast the panko breadcrumbs in a dry pan before coating the chicken to enhance the colour and crispiness.
• Do not overcrowd the air fryer basket to ensure the chicken cooks evenly and stays crispy.
• Every air fryer is different, so adjust the cooking time and temperature as needed.

How to make katsu sauce

Katsu sauce, also known as tonkatsu sauce, is a staple condiment in Japanese cuisine. It is commonly served with crispy katsu chicken and tonkatsu pork cutlets. The sauce is sweet, savoury, and tangy, and can be used as a dipping sauce or drizzled over vegetables, salads, or other dishes.

Ingredients:

• 1/4 cup ketchup
• 2 tablespoons oyster sauce
• 2 tablespoons Worcestershire sauce
• 1 teaspoon brown sugar, to taste

Method:

Mix all the ingredients together in a bowl until smooth. Taste the sauce and adjust the ingredients to your liking. You can add more sugar to increase the sweetness, or more Worcestershire sauce for extra tanginess.

Let the sauce chill in the fridge for at least 30 minutes before serving to allow the flavours to meld together. This will create a more cohesive sauce.

This sauce can be stored in an airtight container in the refrigerator for up to a month.

Frequently asked questions