Chicken Katsu
Chicken Katsu features chicken breasts, panko breadcrumbs, and eggs; air fry at 400°F for 18 minutes until ultra-crispy, served with homemade tonkatsu sauce.
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Method
- 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.
Pro 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 the air fryer wins here
- Ready in 18 minutes. The same dish takes about 32 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 340 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 5-7 minutes. Portion first so the meat heats evenly. Cover breast with foil if it's drying out. Full reheat guide for whole chicken (portioned).
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