Description
Air Fryer Chicken Katsu Panko is perfect for an easy dinner or weeknight dinner with family. This air fryer katsu recipe creates crispy panko chicken that stays juicy and delicious while cutting down on oil and cooking time.
Ingredients
Scale
- 1 boneless skinless chicken breast about 300 grams
- salt
- pepper
- 1 cup panko
- 1 egg
- 1/4 cup cake flour
- tonkatsu sauce
- shredded cabbage
- tomatoes
- cucumbers
- rice
Instructions
- Pat the chicken breast dry and slice it horizontally almost through to create a butterflied piece. Open the chicken flat and pound to even thickness if needed. Season with salt and pepper.
- Arrange three shallow dishes with flour, beaten egg, and panko breadcrumbs.
- Coat the chicken first in flour, then egg, and finally press into the panko to coat all sides well.
- Preheat the air fryer to 400°F 200°C and spray the basket lightly. Place the chicken in the basket without overcrowding, spray the top with oil, and cook for 12 to 15 minutes flipping halfway until golden and cooked through with an internal temp of 165°F 74°C.
- Slice the cooked chicken into 1 inch strips, drizzle with tonkatsu sauce, and serve alongside shredded cabbage, veggies, and rice as desired.
Notes
- * If using smaller chicken breasts, pound them uniformly to 1/2 inch thickness
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Entree
- Method: Air Fryer
- Cuisine: Japanese