Chicken Katsu is a Japanese recipe for juicy, tender chicken coated in a crispy breading. It’s a versatile main dish that comes together easily in the air fryer and makes a tasty, quick weeknight dinner.
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You know those nights when you just don’t want to cook after a long day of work? This is the perfect meal for those nights.
It’s simple, quick, delicious and honestly it can be dressed up as much as you have the energy for or enjoyed just as it is! And while it is so simple and easy, it still tastes like restaurant quality. Perfect!
Chicken Katsu is Japanese fried chicken, and it’s an incredibly popular dish on the menu of just about any Japanese restaurant. You can find it topped with a number of delectable, thick sauces that truly take this dish over the top. At its root, katsu chicken is popular because it is just simple, and it’s delicious in its simplicity.
All you need for this dish is simple ingredients–chicken breasts, salt, pepper, egg, and panko bread crumbs. Nothing fancy, nothing strange, and even the pickiest eaters can enjoy a dish that is essentially Japanese chicken tenders.
While this dish is traditionally fried, this air fryer chicken katsu recipe makes it even easier (and a little healthier) by using the air fryer and less oil than the traditional method.
Add a fresh salad, some white rice (or fried rice) or any other Asian side dish and you can have dinner on the table in less than 30 minutes. Enjoy!
Recipe Origins
Katsu, which comes from the Japanese word for cutlet, katsuretsu, is a general term used to describe any fried cut of meat. In Japan, katsu can be made with beef, fish, chicken or pork cutlets (the last of which is called tonkatsu).
This delicious comfort food was first created in a restaurant in Tokyo, hoping to add more European-style cuisine to its menu. It’s believed the dish is based on Wiener Schnitzel. It is a similarly deep-fried cut of meat, but what makes katsu special is the use of panko bread crumbs which are extra crispy and flaky.
The simple dish, fried to crispy perfection, was a hit, of course. Now this chicken schnitzel can be found worldwide in restaurants and can even be found in bento boxes in an Asian grocery store.
It is usually served with a thick Japanese gravy made of worcestershire sauce, soy sauce, and sugar or alongside Japanese curry and rice. It pairs perfectly with just about any Japanese cuisine.
Why Make This Recipe
- Easy: I love the ease of using an air fryer. You can cook tender, juicy meat with a perfectly crisp exterior with hardly any effort.
- Versatile: I’ve seen chicken katsu served with so many different sauces and side dishes. It’s the perfect dish for picky eaters because it can be dressed up or eaten as is!
- Taste of Japan: While this is a Japanese dish that came from European inspiration, it is still widely available in Japan and enjoyable no matter where you are from!
What Do I Need To Make This Recipe
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Chicken: I use boneless, skinless chicken breasts. You could use chicken thighs if that’s what you have on hand, but your cooking time will vary. Chicken thighs tend to be juicer and more forgiving. Chicken breasts are healthier but may come out a little drier if not cooked perfectly.
- Flour: I use all-purpose flour, but you can easily substitute gluten free flour instead if desired.
- Panko Bread Crumbs: Make sure you are using Panko Bread Crumbs instead of normal breadcrumbs. Panko is desirable because it is lighter and crispier, which will lead to a coating that is not as heavy. You can buy them at an Asian grocery store or in the Asian aisle of your standard grocery store.
- Cooking Spray: You can also use oil if you want, but cooking spray will disturb the Panko Breadcrumbs less.
Tools
- Plastic Wrap
- Meat Mallet
- Air Fryer
How to Make This Recipe
Step One: Cut Your Chicken
Place the chicken breasts on a cutting board. Cut them in half, width-wise so that you have four thin chicken cutlets.
Place a piece of plastic wrap over all of the chicken pieces on the cutting board. Use a meat mallet to pound each chicken piece until it is about ¼ – ½” thick. You could also use a rolling pin.
Remove the plastic wrap. Then sprinkle both sides of the chicken with salt and freshly-cracked black pepper.
Step Two: Coat Your Chicken
Get out 3 separate shallow bowls (I sometimes use cake pans or pie tins) and pour flour into one shallow bowl, the beaten eggs in another, and the panko breadcrumbs in the final bowl.
Pick up one of the chicken pieces and first dip it in the all-purpose flour, making sure it is evenly coated on both sides.
Next, rub the chicken in the beaten egg, making sure it is evenly coated on both sides.
Finally, dip the floured and egged chicken in the panko breadcrumbs. Press the chicken into the breadcrumbs so that the breadcrumbs stick and the chicken is evenly coated. Make sure there is no surface area without breadcrumbs.
Repeat this process with as many chicken pieces as can fit in your air fryer at once. I have a mini air fryer that can only fit one piece of chicken, so I only prepared one piece of chicken at a time.
Step Three: Fry in the Air Fryer
Place the chicken in a single layer in your air fryer basket. Spray the top of the chicken with nonstick spray or a bit of oil. Cook for 8 minutes on the first side.
When the 8 minutes are up, turn the chicken over and spray the other side with nonstick spray. Continue cooking for another 6-8 minutes until both sides of the chicken are golden brown with a crispy exterior and the interior of the chicken is cooked through.
Repeat steps 5-10 until all of the Air Fryer Chicken Katsu is cooked. Serve with homemade katsu sauce. Enjoy!
Expert Tips
- Do not coat the chicken in flour, egg, and breadcrumbs until you are ready to place it in the air fryer and fry immediately. Coating the chicken and then leaving it on the counter to sit while the other pieces cook will result in soggy breading.
- These times are what worked for my air fryer, but yours might be different. Start with the smaller times and add time if necessary for the best results
- Some people feel like chicken breasts are too dry. Chicken breasts are a healthier option but you could use chicken thighs if you want. You could also try brining your chicken breasts for a few hours before you use them. Brining helps chicken soak up a bit more salt and makes the meat extra tender
- For a really unique curry flavor, you can try mixing and blending different curry roux.
Air Fryer Chicken Katsu Tips
- Keep the chicken in a single layer. Do not overlap the chicken or it will not cook correctly.
- Make sure to carefully flip the Katsu, as you do not want to peel the breading off of the chicken. Use tongs or chopsticks.
- You may need to adjust the cook time based on your Air Fryer.
FAQs
What makes Chicken Katsu in the Air Fryer special is the use of panko bread crumbs. Regular breadcrumbs will not provide the same delicious crispy coating. It’s best to stick to panko crumbs for this recipe.
Yes! While the Air Fryer is crisping up the outside of the chicken, it is also cooking the inside. You will find that by the time your cook time is up, your chicken will be cooked all the way through.
Chicken Katsu is *fancier* fried chicken! It is a similar concept, but katsu is made by pounding your chicken into thin pieces and using panko breadcrumbs instead of plain. This is the Japanese style of fried chicken.
Chicken Katsu is SO popular in Hawaii! In fact, I had my very first Chicken Katsu ever at a restaurant on The Big Island. Katsu is likely popular in Hawaii because of the Japanese influence on the food there.
You can store the Chicken Katsu in an airtight container in the fridge for 3-4 days. To reheat, place the chicken katsu back in the air fryer and heat for 2-3 minutes on each side until warm and crispy.
Did you enjoy this recipe for Chicken Katsu in the Air Fryer? If so, make sure to check out these other recipes I picked out just for you:
Chicken Katsu in the Air Fryer
Equipment
- Plastic Wrap
- Meat mallet
- Air Fryer
Ingredients
- 2 boneless skinless chicken breasts
- Kosher Salt
- Freshly ground black pepper
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Cooking Spray
Instructions
- Place 2 chicken breasts on a cutting board. Cut them in half, width-wise so that you have four thin chicken cutlets.
- Place a piece of plastic wrap over all of the chicken pieces on the cutting board. Use a meat mallet to pound the chicken until they are about ¼ – ½” thick.
- Remove the plastic wrap. Then sprinkle both sides of the chicken with salt and freshly-cracked black pepper.
- Get out 3 separate shallow bowls (I sometimes use cake pans or pie tins) and pour 1 cup flour in one, the 2 beaten eggs in another, and 2 cups panko breadcrumbs in the final pan.
- Pick up one of the chicken pieces and first dip it in the all purpose flour, making sure it is evenly coated on both sides.
- Next, rub the chicken in the beaten egg, making sure it is evenly coated on both sides.
- Finally, dip the floured and egged chicken in the panko breadcrumbs. Press the chicken into the breadcrumbs so that the breadcrumbs stick and the chicken is evenly coated. Make sure there is no surface area without breadcrumbs.
- Repeat this process with as many chicken pieces as can fit in your air fryer at once. I have a mini air fryer that can only fit one piece of chicken, so I only prepared one piece of chicken at a time.
- Place the chicken in a single layer in your air fryer basket. Spray the top of the chicken with nonstick spray. Cook for 8 minutes on the first side.
- When the 8 minutes are up, turn the chicken over and spray the other side with nonstick spray. Continue cooking for another 6-8 minutes until both sides of the chicken are brown and the interior of the chicken is cooked through.
- Repeat steps 5-10 until all of the chicken katsu is cooked. Enjoy!
Notes
- Chicken: I use boneless, skinless chicken breasts. You could use chicken thighs if that’s what you have on hand, but your cooking time will vary. Chicken thighs tend to be juicer and more forgiving. Chicken breasts are healthier but may come out a little drier if not cooked perfectly.
- Flour: I use all-purpose flour, but you can easily substitute gluten free flour instead if desired.
- Panko Bread Crumbs: Make sure you are using Panko Bread Crumbs instead of normal breadcrumbs. Panko is desirable because it is lighter and crispier, which will lead to a coating that is not as heavy. You can buy them at an Asian grocery store or in the Asian aisle of your standard grocery store.
- Cooking Spray: You can also use oil if you want, but the cooking spray will disturb the Panko Breadcrumbs less.
- Do not coat the chicken in flour, egg, and breadcrumbs until you are ready to place it in the air fryer and fry immediately. Coating the chicken and then leaving it on the counter to sit while the other pieces cook will result in soggy breading.
- These times are what worked for my air fryer, but yours might be different. Start with the smaller times and add time if necessary for the best results
- Some people feel like chicken breasts are too dry. Chicken breasts are a healthier option but you could use chicken thighs if you want. You could also try brining your chicken breasts for a few hours before you use them. Brining helps chicken soak up a bit more salt and makes the meat extra tender
- For a really unique curry flavor, you can try mixing and blending different curry roux.
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