• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Foreign Fork logo
  • Home
  • Recipe Index
    • Search by Interactive Map
    • African Recipes
    • Asian Recipes
    • Caribbean Recipes
    • Central American Recipes
    • European Recipes
    • Middle Eastern Recipes
    • North American Recipes
    • Oceanic Recipes
    • South American Recipes
    • Search by Course
      • Breakfast
      • Appetizers
      • Drinks
      • Breads
      • Soups
      • Main Courses
      • Sauces
      • Side Dishes
      • Desserts
    • Search by Ingredient
      • Beef Recipes
      • Chicken Recipes
      • Potato Recipes
      • Rice Recipes
      • Seafood Recipes
  • About
  • Contact
  • Be Featured on TFF!
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
    • Search by Interactive Map
    • African Recipes
    • Asian Recipes
    • Caribbean Recipes
    • Central American Recipes
    • European Recipes
    • Middle Eastern Recipes
    • North American Recipes
    • Oceanic Recipes
    • South American Recipes
    • Search by Course
      • Breakfast
      • Appetizers
      • Drinks
      • Breads
      • Soups
      • Main Courses
      • Sauces
      • Side Dishes
      • Desserts
    • Search by Ingredient
      • Beef Recipes
      • Chicken Recipes
      • Potato Recipes
      • Rice Recipes
      • Seafood Recipes
  • About
  • Contact
  • Be Featured on TFF!
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Japan

    Chicken Katsu in the Air Fryer

    Published on Apr 17, 2023 Modified: Apr 16, 2023 by Alexandria Drzazgowski.

    Jump to Recipe

    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.

    Plate served with chicken katsu, sliced tomatoes, white rice and cabbage with green onions garnished over the top and a side of chopsticks resting on the side.

    Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!

    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!

    Jump to:
    • Recipe Origins
    • Why Make This Recipe
    • What Do I Need To Make This Recipe
    • How to Make This Recipe
    • Expert Tips
    • FAQs
    • Chicken Katsu in the Air Fryer

    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

    1. 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.
    2. 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!
    3. 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.

    Ingredients shown are used to prepare chicken katsu in the air fryer.
    1. 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. 
    2. Flour: I use all-purpose flour, but you can easily substitute gluten free flour instead if desired. 
    3. 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. 
    4. Cooking Spray: You can also use oil if you want, but cooking spray will disturb the Panko Breadcrumbs less. 

    Tools 

    1. Plastic Wrap 
    2. Meat Mallet 
    3. Air Fryer

    How to Make This Recipe

    Step One: Cut Your Chicken

    2 Chicken breasts cut in half to make 4 thinner slices on a cutting board.
    2 chicken breasts cut in half for four thin pieces.
    Thin halves of a chicken breast seasoned with salt and pepper.
    Chicken breasts seasoned with salt & pepper.

    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

    Raw chicken breast being dredged in a pan of flour on both sides.
    Chicken breast coated in flour in a pan.
    Flour coated chicken breast laying in beaten eggs to coat it.
    Flour-coated chicken breast in a pan with beaten eggs to coat it.
    Panko breadcrumbs covered chicken breasts being picked up.
    Hand-picking up panko breadcrumbs coated chicken breast.

    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

    Raw panko breadcrumb coated chicken katsu laying in the air fryer bucket.
    Panko-covered chicken breast in the air fryer bucket.
    Golden brown chicken katsu finished cooking in the air fryer bucket.
    Golden chicken katsu in the air fryer bucket.

    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

    Close up of Chicken katsu sliced into thin pieces on a plate served with white rice. and chopsticks resting on the plate with it.
    • 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

    Chicken katsu sliced into thin pieces, served with tomato wedges, white rice and cabbage and garnished with green onions.
    Can I Use Regular Bread Crumbs?

    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.

    Is It Safe to Cook Raw Chicken in the Air Fryer? 

    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. 

    Is Chicken Katsu Just Fried Chicken? 

    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. 

    Is Chicken Katsu from Hawaii?

    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. 

    Storing and Reheating

    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: 

    • Jerk Chicken Recipe
    • Pakistani Chicken Karahi Recipe
    • Pan con Pollo from El Salvador
    Save This Recipe Form

    Save This Recipe!

    Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

    Chicken katsu in a shallow bowl with tomatoes, rice, green onions, and chopsticks on the side.

    Chicken Katsu in the Air Fryer

    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.
    No ratings yet
    Print Pin Rate
    Course: Main Course
    Cuisine: Japanese
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Servings: 4
    Calories: 361kcal
    Author: Alexandria Drzazgowski

    Equipment

    • Plastic Wrap
    • Meat Mallet
    • Air Fryer
    • Cutting Board
    • 9″ Cake Pan
    • Nonstick Spray
    • Shallow Bowl(s)

    Ingredients

    • 2 boneless skinless chicken breasts
    • Kosher Salt
    • Fresh Ground Black Pepper to Taste (Use code FF20 for 20% off)
    • 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

    Recipe reviewed by Japanese reader, Kengai Wilberding. Copyright The Foreign Fork. For educational or personal use only.
    • 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.

    Nutrition

    Serving: 1serving | Calories: 361kcal | Carbohydrates: 46g | Protein: 22g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 287mg | Potassium: 247mg | Fiber: 2g | Sugar: 2g | Vitamin A: 166IU | Calcium: 78mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

    More Japan

    • Kani Salad in a large bowl surrounded by carrots, cucumbers, and a linen.
      Kani Salad: 5 Minute Spicy Crab Salad
    • chopsticks dipping a piece of Kani Sushi into soy sauce.
      Kani Sushi (Spicy Crab Sushi)
    • Slices of Rainbow Roll sushi with chopsticks and soy sauce.
      16 Different Sushi Recipes to Make for Sushi Night
    • slices of fresh salmon with radish and soy sauce on plate
      What To Serve With Sashimi

    Sharing is caring!

    16 shares

    Chicken Japan Main Course Japan

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    What are you looking for?

    Welcome to The Foreign Fork, I'm Alexandria!

    And I am cooking one meal from every country in the world. 196 countries, and we’re cooking them all… Welcome to the adventure! 

    Learn More

    Footer

    • Home
    • About
    • Contact
    • Press
    • Privacy Policy
    • Accessibility Statement

    Copyright © 2025 The Foreign Fork

    16 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required