Chicken Katsu is made with boneless skinless chicken breasts, all-purpose flour, eggs, panko breadcrumbs; air fry at 400°F for 18 minutes to serve 4. 340 calories per serving.
Ingredients
Steps
- 1
Halve each chicken breast horizontally, then pound each piece to ½-inch even thickness between plastic wrap.
- 2
Season with salt and pepper. Dredge in flour, dip in beaten egg, then press firmly into panko on all sides.
- 3
Spray both sides generously with cooking spray. Place in a single layer in the basket.
- 4
Air fry at 400°F for 8 minutes. Flip, spray again, and cook 6-8 more minutes until golden and 165°F internal.
- 5
Rest 2 minutes, then slice into strips. Serve over rice with shredded cabbage, tonkatsu sauce, and lemon.
Tip: Press the panko on firmly — gentle coating falls off. Spraying oil on the panko is what makes it golden instead of pale and dry.
Why Air Fry This?
- ⏱️Ready in 18 minutes vs ~32 in a conventional oven — no preheating needed.
- 🫒Uses up to 80% less oil than deep frying, bringing this down to 340 calories per serving.
- ✨Achieves the same golden, crispy texture without submerging food in oil.
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Frequently Asked Questions
Cook Chicken Katsu at 400°F for 18 minutes. Press the panko on firmly — gentle coating falls off. Spraying oil on the panko is what makes it golden instead of pale and dry.
You need: 2 large boneless skinless chicken breasts, Salt & pepper, ½ cup all-purpose flour, 2 large eggs, beaten, 1½ cups panko breadcrumbs, Cooking spray, ¼ cup ketchup, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tsp Dijon mustard, 1 tsp sugar, Shredded cabbage, Steamed rice, Lemon wedges. This recipe serves 4 with 340 calories per serving.
Chicken Katsu takes 18 minutes total at 400°F. Rest 2 minutes, then slice into strips. Serve over rice with shredded cabbage, tonkatsu sauce, and lemon.
This recipe is rated Easy. It serves 4 and takes just 18 minutes at 400°F.
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