Air Fryer Chicken Katsu Tonkatsu

Air Fryer Chicken Katsu with Tonkatsu Sauce brings together that signature crispy panko crust with juicy chicken and a quick homemade sauce. This take on the classic Japanese favorite makes it easy to skip the deep fryer and get a perfect crunch right from your air fryer while saving time and mess. Paired with simply steamed rice and a pile of fresh cabbage, it is comfort food that feels both satisfying and surprisingly light.

My family fell in love with this after our first batch vanished in minutes. I never knew air frying could get that golden katsu texture until I tried it myself.

Ingredients

• Chicken breasts: Boneless and skinless gives the best cutlets and pounding ensures even cooking
• Salt and pepper: Basic seasoning for deeper flavor throughout the chicken
• All-purpose flour: Essential for the crisp coating to stick to the meat
• Large eggs: Beaten eggs help the breadcrumbs adhere evenly
• Panko breadcrumbs: Japanese-style for extra crunch Choose fresh panko if possible for the lightest texture
• Ketchup: Sweetness and body form the backbone of that homemade Tonkatsu sauce
• Worcestershire sauce: Gives tang and umami Look for brands with real anchovy for authentic flavor
• Oyster sauce: Adds savory depth Select a quality brand for richness
• Sugar: Rounds out the sweet and tangy flavor of the sauce Just enough for balance
• Sesame seeds: Classic Japanese garnish Toast lightly for the best flavor
• Shredded cabbage: Fresh and crunchy Often served raw as a contrast to the crisply fried chicken
• Steamed rice: Perfect mild base Choose short-grain Japanese style for authenticity

Step-by-Step Instructions

Prepare the Chicken:

Cut each chicken breast in half horizontally for thin cutlets and place between two sheets of plastic wrap or parchment. Gently pound with a meat mallet until it is about one half inch thick. This makes for tender and even pieces.

Season and Set Up Dredging:

Sprinkle both sides of the chicken with salt and pepper so each bite is seasoned. Set up three shallow bowls one with flour one with beaten egg and one with panko breadcrumbs.

Coat the Chicken:

Dredge each chicken piece through flour covering completely Shake off extra. Dip into the egg making sure it is thoroughly coated. Then press into panko so every surface is covered and crumbs adhere well.

Arrange in the Air Fryer:

Spray your air fryer basket with a light mist of cooking spray. Place the chicken in a single layer making sure pieces do not overlap. Give the tops another spray of oil to help browning.

Cook to Crisp Perfection:

Set air fryer to three hundred eighty degrees Fahrenheit. Cook chicken for eight minutes then flip each piece carefully. Spray again and cook another four minutes until the crust is golden brown and chicken reads one hundred sixty five degrees Fahrenheit at center. Work in batches if needed.

Make Tonkatsu Sauce:

While chicken cooks whisk together ketchup Worcestershire sauce oyster sauce and sugar in a small bowl until completely combined. Crush sesame seeds and sprinkle them over the finished sauce for aroma.

Assemble and Serve:

Slice katsu into strips. Serve hot over steamed rice with shredded raw cabbage and plenty of tonkatsu sauce for dipping.

I always look forward to crushing the sesame seeds fresh for the sauce. My kids love helping with that step. The aroma takes me straight back to cozy family meals where everyone comes running as soon as they smell the katsu cooking.

Storage Tips

Store leftover chicken katsu in an airtight container in the fridge for up to four days. To maintain the crispy texture reheat in the oven at three hundred fifty degrees until hot about seven minutes. If frozen let the chicken thaw overnight in the refrigerator before reheating. The tonkatsu sauce keeps in a covered container for several days in the fridge.

Ingredient Substitutions

If you are out of Worcestershire sauce use soy sauce or tamari. For a gluten free version try using gluten free panko and tamari in place of regular soy. Oyster sauce adds great depth but hoisin can work in a pinch for a different but still tasty result.

Serving Suggestions

Serve sliced chicken katsu over a warm bowl of rice and pile on shredded cabbage. Add a small portion of Japanese pickles or a wedge of lemon if you like. Drizzle with tonkatsu sauce or serve it on the side for dipping.

Cultural Note

Chicken katsu is a comforting meal from Japanese home kitchens that was inspired by western cutlets over a century ago. Pounding and breading the chicken makes it extra tender inside while the outside is shatteringly crisp. Air fryer katsu blends this tradition with modern convenience for any busy cook.

Recipe FAQs

→ How do I get the crispiest panko coating?

Ensure the chicken is very dry before dredging and generously coat with panko. Air fry in a single layer for best crunch.

→ Can I substitute the tonkatsu sauce ingredients?

If you're missing Worcestershire sauce, try soy sauce or tamari. Adjust sugar for your desired sweetness.

→ What side dishes pair well?

Shredded cabbage and steamed rice complement the flavors and texture, making the meal balanced and authentic.

→ How do I avoid drying out the chicken?

Use a meat thermometer to check the internal temperature reaches 165°F without overcooking for juicy results.

→ How can leftovers be stored and reheated?

Store in an airtight container for up to 4 days in the fridge or freeze for 3 months. Reheat in the oven at 350°F.

→ Can I use other meats with this method?

Pork or tofu can be substituted for chicken. Adjust cook times as needed and use the same breading process.