Air Fryer Chicken Katsu (VIDEO)

Crispy Air Fryer Chicken Katsu in a bowl with rice, tonkatsu sauce, and pickled radish.

5 from 43 votes

Air Fryer Chicken Katsu (VIDEO)

This easy 30 minute Air Fryer Chicken Katsu is super crispy and a lot less messy than deep frying! The chicken is super crispy and delicious!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Japanese

Servings:

Author: Chris Joe

Equipment

Air Fryer

Ingredients

4 pieces chicken breast 1/2 lb each, seasoned with salt & pepper to taste
2 large eggs
1/2 cup flour
1/4 cup water as needed to loosen wet batter
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
2 cups panko breadcrumbs
neutral oil spray
red pickled ginger for garnish

US Customary - Metric

Instructions

Pound chicken breast to 1/2" thick filets and season both sides with salt and pepper. Set aside to dry brine while you prepare the rest of your ingredients.
In a large wide bowl, mix together eggs, flour, water, salt, pepper, and garlic powder until the consistency is slightly thinner than pancake batter.
In a separate tray, add panko breadcrumbs and set next to the wet batter.
Dip chicken breast in the egg mixture and let excess drip off. Immediately coat with panko and press the panko breadcrumbs into the filet to stick making sure to leave no dry spots.
Place into air fryer basket and lightly spray the top with a neutral oil spray (canola or avocado oil). Air fry at 350F for 10 minutes or until golden. Lightly spray the top again, flip, and spray the bottom side and continue cooking at 350F for 4-6 minutes or until the crust is golden and internal temp reads 165F.
Serve with rice, katsu sauce, pickled ginger and enjoy!

Video

Notes

chicken breast - my #1 tip is to pound/flatten the chicken into ½" thickness - this will not only help the chicken cook evenly and quickly in the air fryer but the panko breadcrumbs can get crispy without burning. If you don't have a meat mallet or tenderizer, use a heavy bottomed pan to pound.
panko breadcrumbs - panko breadcrumbs are drier and flakier than regular breadcrumbs, so they absorb less oil and creates a light & crunchier crust. This is a key ingredient in making Chicken Katsu, whether frying or in the air fryer. The panko breadcrumbs need to really stick, so make sure to pack them on well when coating the chicken. After coating the chicken, wait 10-15 minutes before cooking so the coating adheres properly.
neutral cooking oil spray - I used avocado oil cooking spray; use any neutral oil spray of your choice. It is key you use a spray so you can evenly and lightly coat the chicken with oil - the panko breadcrumbs need oil (fat) to get crispy.

Storage - Store any leftover Air Fryer Chicken Katsu in an airtight container in the refrigerator for up to 3-4 days. The chicken will lose its crispiness as it sits in the refrigerator. I like to quickly reheat it in the air fryer at 350F for 3-5 minutes to try to restore some of the crispiness.

Nutrition