Chicken Katsu in the Air Fryer
Chicken katsu is a Japanese-style panko-crusted cutlet served with a sweet, tangy sauce. Air fryer chicken katsu gets the same crunch as deep frying in about 11 minutes at 400 °F, using a spoonful of oil mixed into the crumbs instead of a pot of hot fat. This recipe includes a quick homemade katsu sauce and tips for keeping the chicken juicy.
- Temperature
- 400°F200 °C
- Total time
- 45min
- Prep time
- 20min
- Servings
- 4
- Internal temp
- 165°F74 °C
- Per serving
- 310kcal
Why the air fryer works for chicken katsu
Katsu depends on a coating that is crisp, light and golden, and traditionally that comes from frying in oil. Panko crumbs are larger and airier than regular breadcrumbs, so they catch the air in an air fryer and crisp up fast. Mixing the crumbs with a little oil first replaces the fryer: each flake browns in the hot air without soaking up grease.
The cutlet itself needs to be thin and even. A ½ inch piece cooks through in the same time that the crust needs to brown, which means you never have to choose between a pale crust and dry chicken. If you like breaded cutlets in general, try chicken cutlets in the air fryer for a plain Western-style version.
How to make chicken katsu in the air fryer
Tap a time to start a timer.
- Make the cutlets Slice each chicken breast in half horizontally to make 4 thin cutlets, then pound to an even ½ inch. Season both sides with ½ tsp of the salt, the pepper and the garlic powder.
- Prepare the coating Put the flour in one shallow dish and beat the eggs in a second. In a third, toss the panko with the olive oil and the remaining salt until it looks like damp sand. The oil is what makes the panko brown without frying.
- Bread the chicken Coat each cutlet in flour and shake off the excess, dip it in egg, then press it firmly into the panko on both sides.
- Preheat and cook Preheat the air fryer to 400 °F for . Place the cutlets in a single layer without touching; most 5–6 qt baskets hold 2 or 3 at a time, so cook in batches. Cook for , flipping after , until deep golden.
- Check the temperature Insert an instant-read thermometer into the thickest part. It must read at least 165 °F. Rest the cutlets for .
- Make the sauce and slice Stir the ketchup, Worcestershire sauce, soy sauce and sugar together until the sugar dissolves. Slice the katsu into strips and serve over rice with cabbage and a drizzle of sauce.
Times and temperatures
| Chicken Katsu | Temperature | Time |
|---|---|---|
| Breast cutlets, ½ inchFlip after 6 min | 400 °F (200 °C) | 11 min |
| Thin cutlets, ¼ inch | 400 °F (200 °C) | 8–9 min |
| Boneless thighs | 400 °F (200 °C) | 12–13 min |
| Frozen store-boughtFlip halfway | 380 °F (190 °C) | 12–15 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 165 °F (74 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Pound evenly. An even cutlet is the difference between juicy and dry.
- Use panko. Regular breadcrumbs give a dense, sandy crust. Panko gives the classic crunch.
- Slice after resting. Cut the cutlets into strips after 3 minutes, across the grain, so the pieces keep their crisp edges.
Homemade katsu sauce
The sauce is simple and takes two minutes: ketchup, Worcestershire sauce, soy sauce and sugar. Stir until smooth. It tastes tangy and slightly sweet, and keeps for a week in the refrigerator. If you want it spicier, add a teaspoon of sriracha or a pinch of cayenne.
What to serve with chicken katsu
Katsu is traditionally served with short-grain white rice and a mound of finely shredded raw cabbage, which cuts the richness. Add steamed broccoli or green beans from the air fryer, and a bowl of miso soup for a full meal. For a katsu sandwich, tuck the cutlet between slices of soft white bread with cabbage and sauce. Cabbage also cooks well in the air fryer if you prefer it warm.
Storing and reheating
Keep leftover katsu and sauce separately in sealed containers in the refrigerator for up to 3 days. Reheat the cutlets in the air fryer at 350 °F for 4–6 minutes, until the center reaches 165 °F and the crust crisps again. Do not microwave, because it softens the panko.
Variations
- Katsu curry: Serve over rice with warm curry sauce.
- Parmesan crust: Mix 2 tbsp grated Parmesan into the panko for extra flavor (not a traditional addition).
- Sesame: Add 1 tbsp white sesame seeds to the panko for a toasted, nutty crust.
If it does not turn out right
- The panko is pale in spots
- Toss the panko with the oil until every crumb is lightly coated, and press it onto the cutlet firmly. Do not overlap the cutlets in the basket.
- The crumbs blow around in the basket
- Press the panko on well and let the breaded cutlets rest for 5 minutes before cooking so the coating sets.
- The chicken is dry
- Pound it to an even thickness and take it out at 165 °F. Boneless thighs are more forgiving than breast.
Questions and answers
How long does chicken katsu take in the air fryer?
About 11 minutes at 400 °F for ½ inch cutlets, flipped halfway. Thinner cutlets need 8–9 minutes, and thick ones 13–14 minutes.
What temperature should chicken katsu reach?
The USDA minimum for chicken is 165 °F. Check the thickest cutlet with an instant-read thermometer before slicing.
Can I cook frozen chicken katsu in the air fryer?
Yes. Cook store-bought frozen katsu at 380 °F for 12–15 minutes, flipping halfway, with no thawing, until it is crisp and reads 165 °F in the center.
Can I make chicken katsu with chicken thighs?
Yes. Use boneless skinless thighs, pound them flat, and cook for 12–13 minutes at 400 °F. They are juicier and have more flavor than breasts.
How do I make chicken katsu curry?
Serve the sliced cutlet over rice with warm Japanese-style curry sauce poured around it. The cutlet stays crisp if the sauce goes on the rice and not on top.
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