Air Fryer Chicken Katsu
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2 servings
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Calories
459 kcal
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Course
Main Course
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Cuisine
Japanese
Air Fryer Chicken Katsu
Description
This Air Fryer Chicken Katsu uses chicken breasts flattened before breading to ensure even cooking. The chicken is first dusted in flour seasoned with salt and black pepper, then dipped in beaten egg, and finally coated with panko breadcrumbs. This layering helps create a light and crispy exterior after air frying.
The recipe directs cooking at 190°C (375°F) for 10 minutes on one side, then flipping and cooking an additional 5 minutes. This method develops a golden crust while retaining moist chicken inside. Spraying the chicken and basket with oil promotes browning and prevents sticking.
Resting the cooked chicken for a couple of minutes before slicing allows juices to redistribute, improving tenderness. The result is a healthier version of fried katsu with a satisfying crunch achieved through air frying, suitable for serving with rice, dipping sauces, or salads.
Flattening the chicken and coating generously with breadcrumbs contribute to uniform cooking and texture. Cooking times may vary based on breast size and air fryer model, so checking doneness carefully is advised.
Ingredients
- 400 g chicken breast about 200g/7oz per breast
- 35 g flour
- 1 egg whisked
- 70 g panko breadcrumbs
- 1 pinch salt sea salt
- 1 pinch black pepper ground
Instructions
- Mix 1 pinch Sea salt and 1 pinch Ground black pepper into 35 g Flour.
- Put the flour onto a plate and put 400 g Chicken breast onto it. Turn the chicken over to coat all the chicken.
- Dip the floured chicken into 1 Egg (whisked) and then into 70 g Panko breadcrumbs. Turn over in the breadcrumbs to ensure the chicken is fully coated.
- Put the coated chicken into your air fryer and spray with a little oil.
- Cook at 190°C/375°F for 10 minutes. Flip the chicken over then cook for a further 5 minutes.
Notes
- Flatten chicken breasts before breading to ensure even cooking.
- Let breaded chicken rest for 10 minutes before cooking for better coating adhesion.
- Coat chicken thoroughly with breadcrumbs to achieve a crispy crust.
- Spray both basket and chicken with oil to prevent sticking and promote crispness.
- Cooking times may vary by chicken size and air fryer model; check for doneness.
- Allow chicken to rest for 2 minutes after cooking before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 459kcal | 23% |
| Carbohydrates | 40g | 13% |
| Protein | 50g | 100% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 210mg | 70% |
| Sodium | 540mg | 23% |
| Potassium | 843mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 113mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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