This super easy air fryer chicken katsu is perfectly crispy and crunchy and comes together in under 30 minutes. Plus you only need a handful of ingredients to make it. Serve it with some steamed rice, veggies and a delicious sauce of course. You won't believe how crispy this chicken gets in the air fryer without being dried out. Seriously, when you slice into this air fryer chicken katsu, you won't believe the sound of the crunch. And of course, the taste is *chef's kiss*
This is my version of chicken katsu made in the air fryer. I personally love making chicken katsu in the air fryer because it gets so crispy and crunchy, plus you only need a spray of avocado oil rather than a whole bunch to fry it in. You can serve it with the traditional tonkatsu sauce, or use my gochujang dip. Whichever you do, be sure to make some kind of dip or sauce because the chicken katsu is naked without it.
Chicken katsu originates from Japan and is a classic home cooked meal. Its traditionally made with flour, egg and breadcrumbs (Japanese panko) and then deep fried until golden and crispy.
There are different versions of katsu to enjoy. You can use chicken, pork and even tofu.
It's traditionally served with tonkatsu sauce and served with shredded cabbage.
Chicken katsu is very similar to chicken schnitzel or even chicken tenders. So chances are if you love those, you're going to love this as well.
Here's everything you'll need to make air fryer chicken katsu at home.
If you want to make the bowls and the gochujang sauce to dip into, you'll need the following:
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 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.
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.
Then place the chicken 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 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!
There's many reasons to love chicken katsu, here are the top ones IMO.
If you need any substitutions, be sure to keep these in mind.
I love prepping this air fryer chicken katsu ahead of time for quick and easy weeknight dinners and lunches.
If you already cooked the chicken katsu, you can store it in an airtight container in the fridge and then reheat in the oven or air fryer for a few minutes to heat it up and re-crisp it.
To do this, air fry for three to four minutes at 360ºF. You can increase the temperature for one to two minutes at 390ºF after.
If you want to meal prep uncooked portions of this air fryer chicken katsu, heres what to do:
I recently purchased a new air fryer, the Cosori based on doing a TON of research online and I absolutely love it. Here’s why.
Check out the Cosori Air Fryer here!
Are you ready to make this? Let's get to it!
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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:
For the gochujang sauce:
Reheat and re-crisp the chicken katsu just before serving if working in batches. Do this in the air fryer for one to two minutes at 380ºF.
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