Easy Japanese Chicken Katsu - Air Fried Chicken Breast

Panko crumbed katsu chicken with chopsticks, cabbage and tonkatsu sauce.

Easy Japanese Chicken Katsu - Air Fried Chicken Breast

The crunchiest Japanese Chicken Katsu you’ll make. This is Japanese soul food - air fried chicken breast with a panko crumb that’s ready in 30 minutes, no deep frying required!

Course Dinner

Cuisine Japanese

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 640kcal

Author Wandercooks

Cost $10

Ingredients

2 chicken breast boneless, around 500g / 1 pound
3/4 cup panko bread crumbs
1 egg
2 tbsp plain flour / all purpose flour
1 tbsp cornstarch / cornflour sub potato starch or flour
3 tbsp vegetable oil sub cooking oil spray
4 tbsp tonkatsu sauce homemade or Bull-Dog
2 cups napa cabbage shredded finely
Salt and pepper to taste

Instructions

Lay the chicken breasts between two layers of baking paper, and pound with a rolling pin to flatten. You want an even thickness.
2 chicken breast
Get out three plates. Place the flour and cornstarch on the first plate and mix. Crack the egg onto the second plate and lightly beat. Pour the panko crumbs, 1 tbsp of oil and optional salt and pepper onto the third plate, roughly mixing together.
3/4 cup panko bread crumbs, 1 egg, 2 tbsp plain flour / all purpose flour, 3 tbsp vegetable oil, Salt and pepper, 1 tbsp cornstarch / cornflour
Pick up a chicken breast and coat with the flour mix first, then dip into egg and finally, coat with the panko crumbs. Make sure all areas are covered well.
Pre-heat your air fryer at 180°C / 360°F for 3 minutes. Add in your crumbed chicken, then drizzle another 1 tbsp of oil over the top.
3 tbsp vegetable oil
Cook for 10 minutes, then flip over. Oil this side with the final 1 tbsp of oil and cook for a further 10 minutes.
3 tbsp vegetable oil
Crank the heat up to 200°C / 400°F and cook for a final 5 minutes or until golden brown. Cooking times may vary between brands, this was cooked in the Ninja Foodi.
Slice and serve with shredded cabbage and tonkatsu sauce.
4 tbsp tonkatsu sauce, 2 cups napa cabbage

Video

Notes

Chicken - Sub with chicken thighs, pork loin or firm tofu.
Panko Crumbs - Sub with regular bread crumbs if you needs.
Cabbage - Sub with lettuce or make it a Japanese wafu salad.
Tonkatsu Sauce - Sub with barbecue, tomato, Worcestershire or try another Japanese sauce such as takoyaki, okonomiyaki or yakisoba.
Big Knife - Use a big, chunky butcher's knife for cutting the chicken katsu to achieve a nice even cut without pulling off the crumb.
Popcorn Chicken - Don't like a whole big piece of meat? Turn it into popcorn chicken, just served with tonkatsu sauce!
Katsu Curry - Make your own Japanese curry roux and and add on top of a bowl of curry udon.

Nutrition