Air Fryer Chicken Katsu
This air fryer chicken katsu is so crispy and perfect for slicing and serving on top of a rice bowl, with noodles or on top of a salad.
For the katsu:
For the bowls:
- 1 1/3 cups jasmine rice (rinsed)
- kimchi (for serving)
- sliced cucumber
- green onion, sliced on the bias (for garnish)
For the gochujang sauce:
- If making the bowls, cook the rice first according to package directions.
- Place the chicken breast on a clean cutting board and cover with saran wrap. Use a rolling pin (or a wine bottle) and pound out the chicken breast until flattened about 1/2" thick and season the chicken with a pinch of salt.
- Place the cornstarch in one large bowl, beat the eggs in a second large bowl and pour the panko in a third large bowl.
- Preheat the air fryer to 370ºF.
- Dip the flattened chicken into the cornstarch and shake off any excess, being sure to cover all sides. Transfer to the egg and coat on all sides and then place into the panko. Be sure to cover the chicken in the panko until it's well coated.
- Place the chicken into the air fryer basket and spray well with avocado oil spray. Bake for 11 minutes, flipping halfway through and spraying the other side when flipped.
- Increase the temperature to 400ºF and bake for two to three minutes, until crispy and cooked through. Repeat with remaining chicken. Keep the cooked chicken warm in the oven on the lowest setting.
- Mix together the ingredients for the gochujang sauce and set aside.
- Assemble the bowls by placing rice at the bottom, sliced chicken katsu, kimchi, cucumber and green onion. Serve while warm and enjoy!