Air Fryer Chicken Katsu Tonkatsu (Print-Friendly Version)
Golden panko chicken cutlets with sweet tangy sauce, served alongside cabbage and fluffy rice for a Japanese classic.
# What You’ll Need to Make This:
→ Chicken Katsu
01 -
2 large boneless, skinless chicken breasts
02 -
Fine sea salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
65 grams all-purpose flour (½ cup)
05 -
2 large eggs, beaten
06 -
120 grams panko breadcrumbs (2 cups)
→ Tonkatsu Sauce
07 -
2 tablespoons tomato ketchup
08 -
1 tablespoon Worcestershire sauce
09 -
1 tablespoon oyster sauce
10 -
2 teaspoons granulated sugar
→ To Serve
11 -
Sesame seeds, lightly crushed
12 -
Shredded fresh cabbage
13 -
Steamed white rice
# How to Prepare:
01 -
Halve each chicken breast horizontally to create two thin cutlets. Place each cutlet between layers of plastic wrap or parchment. Gently pound with a meat mallet until 1.25 cm thick.
02 -
Pat the chicken pieces dry with paper towels. Season both sides evenly with salt and freshly ground black pepper.
03 -
Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
04 -
Dredge each chicken cutlet first in flour, then dip in beaten egg, and finally coat thoroughly with panko breadcrumbs. Press lightly to ensure adherence.
05 -
Spray the air fryer basket lightly with cooking spray. Arrange breaded chicken in a single layer. Lightly mist the tops with cooking spray. Cook at 193°C for 8 minutes. Turn chicken, mist again, and cook 4 more minutes, until golden and crisp. Ensure internal temperature reaches at least 74°C.
06 -
Whisk tomato ketchup, Worcestershire sauce, oyster sauce, and sugar in a small bowl until smooth. Using a mortar and pestle, gently crush sesame seeds and sprinkle over the sauce for garnish.
07 -
Slice chicken katsu. Serve with shredded cabbage, steamed rice, and tonkatsu sauce.
# Extra Tips:
01 -
For optimal crispness, always pat the chicken dry before seasoning and breading.
02 -
If Worcestershire sauce is unavailable, substitute with soy sauce or gluten-free tamari as needed.
03 -
Use a digital instant-read thermometer to confirm chicken is fully cooked to 74°C at the center.
04 -
Store cooked chicken in an airtight container: refrigerated up to 4 days or frozen up to 3 months. For reheating, use an oven at 177°C for 7 minutes if refrigerated or 20 minutes if frozen.