Air Fryer Chicken Katsu Recipe (with Video)

Season the chicken
1. The first step in making this recipe is pounding the chicken breast fillets into 1/2″ thick pieces. You want to ensure a thin cutlet so that the chicken will be cooked through in the air fryer in the same time the panko breadcrumbs become crispy!
2. Next, season with kosher salt and black pepper and let rest while you make the wet batter.
3. Make sure all the pieces are cut to similar sizes so they cook evenly.
Make the wet batter dredge
1. Next, mix together eggs, flour, salt, pepper, and garlic powder to form a wet batter.
2. Add 1-2 tbsp of water at a time until you get a consistency slightly looser than pancake batter.
3. Dredge your chicken then immediately coat in panko breadcrumbs.
Coat chicken in Panko Breadcrumbs
1. Transfer the dredged chicken to a tray lined with 2 cups of panko breadcrumbs.
2. Evenly coat the chicken and use your hands to pack in the panko breadcrumbs so they stick to the chicken well.
Air Fry the chicken
1. Lay the chicken into the air fryer basket and give the top side a spray of neutral oil spray (enough to cover any dry spots from the panko breadcrumbs).
2. Then air fry at 350F for 10 minutes.
3. Give the chicken a flip, and spray the other side well, and air fry again at 350F for 4-6 minutes until the chicken is crispy!
Serve the dish
1. Serve immediately with rice and pickled vegetables and katsu sauce – it’s a perfect quick weeknight meal that is so satisfying!