Chicken Katsu
Chicken katsu is a Japanese favorite of chicken coated in airy panko crumbs and fried until shatteringly crisp. Sliced and served with rice and a tangy katsu sauce, it is comfort food at its finest. The air fryer makes it lighter without losing the crunch.
- ⏱ 25 min
- 📊 easy
- 🍽 For Two
Ingredients
- 2 chicken breasts
- 150 g panko breadcrumbs
- for dredging flour and egg
- to serve katsu or tonkatsu sauce
- 2 bowls cooked rice
Instructions
- Pound the chicken breasts to an even thickness and season.
- Set up flour, beaten egg, and panko in three bowls.
- Coat each piece in flour, then egg, then press firmly into the panko.
- Spray with oil and air fry at 200C (400F) for 12 to 14 minutes, turning once, until deep golden and cooked through.
- Rest for 2 minutes, then slice into strips.
- Serve over rice with shredded cabbage and a generous drizzle of katsu sauce.
💡 Chef's tip
Pound the chicken to an even thickness so it cooks through before the crust over-browns.
Panko crumbs, which are coarser and flakier than ordinary breadcrumbs, are the secret to the signature light, crackly katsu crust.
Nutrition (per serving)
- Calories: 440 kcal
- Protein: 36 g
- Carbs: 44 g
- Fat: 12 g
