Japanese
Air Fryer Chicken Katsu
Pounded chicken cutlets are breaded with panko and cooked in the air fryer until the crust is crisp and the center reaches 165°F. A quick ketchup-soy sauce is spooned on at the table.
- Prep
- 15 min
- Cook
- 16 min
- Total
- 31 min
- Servings
- 4
- Difficulty
- Medium
Why you’ll love it
- Pounding the chicken to an even thickness helps the crust and the center finish together.
- A single layer in the basket lets the panko crisp instead of steam.
- Flipping halfway browns both sides.
- 165°F in the thickest part is the stop, even if the crust looks done earlier.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pound the chicken breasts to about 1/2 inch thick. Pat them dry. Do not rinse the raw chicken. Season with the kosher salt and black pepper.
- 2
Set out three bowls: the all-purpose flour, the eggs beaten smooth, and the panko breadcrumbs tossed with the olive oil.
- 3
Dredge each breast in flour, then the beaten eggs, then panko. Press the crumbs on.
- 4
Set the temperature to 380°F.
- 5
Arrange the chicken so the pieces do not touch. Cook 8 minutes, flip, and cook 6 to 8 minutes more. Work in batches if a second round is needed.
- 6
The cutlets are done when the thickest part reaches 165°F and the meat is no longer pink. Whisk the ketchup, Worcestershire sauce, soy sauce, and sugar, and serve the sauce on the side. Use the air fryer for the cooking, keeping a single layer in the basket.
Pro tips
- Do not stack the cutlets. A crowded basket steams the panko.
- If the crust is brown but the center is under 165°F, keep cooking and tent the top loosely with foil only if the crumbs are getting very dark.
- Oil on the panko, not a pool in the basket, is what helps the crumbs brown.
Easy substitutions
- Panko breadcrumbs
- Regular breadcrumbs
- Chicken breasts
- Chicken cutlets, still cooked to 165°F
- Worcestershire sauce
- An extra teaspoon of soy sauce
Storage and reheating
Storage
Refrigerate up to 3 days. The crust softens in the fridge.
Reheating
Air fry again at 350°F until the chicken is hot, 165°F, about 4 minutes. Flip once.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 448
- Protein
- 42 g
- Carbs
- 34 g
- Fat
- 16 g
- Fiber
- 1 g
Budget friendly · Air Fryer · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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