A delicious and crispy Air Fryer Chicken Katsu Tonkatsu recipe that features coated chicken breasts served with a savory tonkatsu sauce.
Author:Alex Lee
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:27 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Air Frying
Cuisine:Japanese
Diet:Gluten Free
Ingredients
Scale
2 large boneless, skinless chicken breasts
Fine sea salt, to taste
Freshly ground black pepper, to taste
65 grams all-purpose flour (½ cup)
2 large eggs, beaten
120 grams panko breadcrumbs (2 cups)
2 tablespoons tomato ketchup
1 tablespoon Worcestershire sauce
1 tablespoon oyster sauce
2 teaspoons granulated sugar
Sesame seeds, lightly crushed
Shredded fresh cabbage
Steamed white rice
Instructions
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.
Pat the chicken pieces dry with paper towels. Season both sides evenly with salt and freshly ground black pepper.
Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Dredge each chicken cutlet first in flour, then dip in beaten egg, and finally coat thoroughly with panko breadcrumbs. Press lightly to ensure adherence.
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.
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.
Slice chicken katsu. Serve with shredded cabbage, steamed rice, and tonkatsu sauce.
Notes
Ensure chicken is pounded evenly for uniform cooking.
Cooking times may vary based on the air fryer model.
Customize the tonkatsu sauce to your liking by adjusting the ingredient proportions.