📝 About This Recipe
Experience the ultimate Japanese comfort food with this healthier, air-fried version of the classic Chicken Katsu. This dish features succulent chicken breast coated in a shatteringly crisp layer of golden panko breadcrumbs, achieving that signature crunch without the heavy oil of deep-frying. Paired with a tangy, savory-sweet homemade sauce, it’s a masterclass in texture and balance that brings the spirit of a Tokyo shokudo straight to your kitchen.
🥗 Ingredients
The Chicken
- 2 large Boneless, skinless chicken breasts (about 1 pound total, halved horizontally to make 4 cutlets)
- 1/2 teaspoon Kosher salt (to taste)
- 1/4 teaspoon Black pepper (freshly ground)
The Breading Station
- 1/2 cup All-purpose flour
- 2 large Eggs (beaten well)
- 1.5 cups Panko breadcrumbs (Japanese-style coarse crumbs)
- 2 tablespoons Neutral oil (such as avocado or vegetable oil for toasting panko)
- 1/2 teaspoon Garlic powder (mixed into the flour)
Homemade Tonkatsu Sauce
- 1/4 cup Ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sugar (or honey)
For Serving
- 1/4 head Green cabbage (very thinly shredded)
- 2 cups Steamed white rice (preferably short-grain Japanese rice)
- 4 pieces Lemon wedges (for a bright finish)
- 1 stalk Scallions (thinly sliced for garnish)
👨🍳 Instructions
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1
Prepare the chicken by slicing each breast in half horizontally to create four thinner cutlets. Place them between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even 1/2-inch thickness.
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2
Season both sides of the chicken cutlets generously with salt and black pepper. Set aside for 5-10 minutes to allow the seasoning to penetrate.
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3
In a small skillet over medium heat, combine the panko breadcrumbs and 2 tablespoons of oil. Toast the panko, stirring constantly, for 3-5 minutes until it turns a light golden brown. This ensures a 'fried' look and extra crunch in the air fryer.
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4
Set up your breading station with three shallow bowls: one with the flour and garlic powder, one with the beaten eggs, and one with the toasted panko.
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5
Dredge a chicken cutlet in the flour, shaking off any excess. It should be a very thin, even coating.
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6
Dip the floured chicken into the egg wash, ensuring all surfaces are moistened.
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7
Press the chicken firmly into the toasted panko crumbs. Use your hands to pack the crumbs onto the meat so they adhere well. Repeat with all cutlets.
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8
Preheat your air fryer to 390°F (200°C) for about 3 minutes.
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9
Place the breaded cutlets in the air fryer basket in a single layer. Do not overcrowd; cook in two batches if necessary. Lightly spray the tops with a tiny bit of oil spray if desired for extra sheen.
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10
Air fry for 12-15 minutes, flipping the chicken halfway through. The chicken is done when the internal temperature reaches 165°F (74°C) and the coating is deeply golden and crispy.
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11
While the chicken cooks, whisk together the ketchup, Worcestershire sauce, oyster sauce, and sugar in a small bowl until smooth to create your Tonkatsu sauce.
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12
Once cooked, let the chicken rest on a wire rack for 2 minutes. This prevents the bottom from getting soggy.
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13
Slice the katsu into 1-inch thick strips using a sharp knife.
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14
Serve immediately alongside a mound of shredded cabbage, a scoop of rice, a lemon wedge, and a generous drizzle of the Tonkatsu sauce.
💡 Chef's Tips
Toasting the panko in a pan before breading is the secret to achieving a deep golden color that the air fryer alone can't quite replicate. Always pound the chicken to an even thickness; this ensures the entire cutlet cooks at the same rate without drying out the edges. If you don't have oyster sauce, you can substitute with a dash of soy sauce and a pinch of extra sugar, though the flavor will be less complex. For the crispest cabbage, soak the shredded leaves in ice water for 10 minutes, then spin them dry before serving. Avoid using aerosol non-stick sprays with soy lecithin as they can damage the coating of your air fryer basket; use a simple oil mister instead.
🍽️ Serving Suggestions
Pair with a cold Japanese lager or a crisp glass of iced barley tea (Mugicha). Serve with a side of creamy Japanese potato salad for a traditional set-meal (Teishoku) feel. A small bowl of miso soup serves as the perfect warm starter for this meal. Add a small dollop of hot Japanese mustard (Karashi) on the side for a spicy kick that cuts through the richness. Try serving leftovers cold in a 'Katsu Sando'—a sandwich made with fluffy white milk bread and extra sauce.