Air Fryer Chicken Katsu Clara quick dinners

Air Fryer Chicken Katsu is a lighter, healthier spin on the traditional Japanese favorite. This crispy chicken cutlet is breaded in panko and air-fried to golden perfection without deep frying—making it a quick, mess-free option for lunch or dinner. Paired with rice, shredded cabbage, and tonkatsu sauce, it’s a balanced, satisfying meal with bold flavor and texture.

Why You’ll Love This Recipe

• Crispy texture with a fraction of the oil
• Quick and easy with minimal cleanup
• Family-friendly and great for weeknight meals
• Delicious with rice, salad, or in sandwiches
• Freezer-friendly for make-ahead convenience

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Salt and black pepper
• All-purpose flour
• Large eggs
• Panko breadcrumbs
• Cooking spray or oil spray (avocado, canola, or olive oil)

Directions

1. Prepare the chicken:
   Butterfly each chicken breast to create thin cutlets. Place them between sheets of plastic wrap and pound to an even thickness (about ½ inch). Season with salt and pepper.
2. Set up a breading station:
   Place flour in one shallow bowl, beaten eggs in a second, and panko breadcrumbs in a third.
3. Bread the chicken:
   Dredge each cutlet in flour, shake off excess, dip in the eggs, and coat thoroughly with panko.
4. Air fry:
   Preheat air fryer to 400°F (200°C). Spray the basket with oil and place the breaded cutlets in a single layer. Lightly spray the tops of the cutlets.
   Air fry for 10 minutes, flip, spray again, and cook for 57 more minutes or until golden and the internal temperature reaches 165°F.
5. Serve:
   Rest briefly, slice, and serve with rice, cabbage, and tonkatsu sauce.

Servings and timing

Servings: 24
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Spicy version: Add cayenne or chili powder to the flour or serve with spicy mayo.
• Gluten-free: Use gluten-free panko and flour.
• Tonkatsu sauce alternative: Mix ketchup, Worcestershire sauce, and soy sauce if you don’t have store-bought sauce.
• Chicken thigh option: Use boneless, skinless thighs for a juicier version.

Storage/reheating

• Storage: Store in an airtight container in the fridge for up to 3 days
• Freezing: Freeze fully cooked cutlets for up to 2 months
• Reheating: Reheat in air fryer at 350°F for 35 minutes until crispy again

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless thighs work well and are often juicier.

What is tonkatsu sauce?

It’s a sweet and tangy Japanese sauce traditionally served with fried cutlets. You can buy it or make a simple version at home.

Do I need to preheat my air fryer?

Preheating is recommended for even cooking and crispy texture.

Can I make this ahead of time?

Yes, bread the chicken and refrigerate it up to 1 day in advance, or cook and freeze it for later.

Is panko gluten-free?

Traditional panko contains gluten, but gluten-free versions are widely available.

Can I double the recipe?

Yes, but cook in batches to avoid overcrowding the air fryer basket.

How do I keep it crispy after cooking?

Let it rest on a wire rack instead of a plate to avoid steam buildup.

What oil spray works best?

Use an oil with a high smoke point like avocado or canola oil spray.

Is this healthier than traditional chicken katsu?

Yes, because it uses significantly less oil and is not deep-fried.

Can I use an oven instead?

Yes, bake at 425°F on a wire rack for 2025 minutes, flipping halfway.

Conclusion

Air Fryer Chicken Katsu delivers the crispy, juicy goodness of the classic Japanese dish—without the mess or calories of deep frying. Whether you’re serving it with rice and cabbage or layering it into a sandwich, this recipe brings bold flavor and satisfying crunch to your table with ease. It’s a perfect go-to for busy weeknights or when you’re craving takeout-style comfort at home.

Print