Air Fryer Chicken Katsu

Ingredients

• 2 chicken breasts (about 350 g total), sliced in half horizontally into 4 thin cutlets
• 3 tbsp plain flour
• 1 large egg, beaten
• 60 g panko or fine dried breadcrumbs
• 1 tbsp soy sauce
• 1 tsp sugar
• 100 g finely shredded cabbage, to serve (optional)
• steamed rice, to serve (optional)
• 1 tbsp oil, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, salt and black pepper

Steps

1. Season the chicken cutlets on both sides with salt and black pepper. Set up three shallow plates: the flour on the first, the beaten egg on the second and the panko mixed with 1 tbsp oil on the third.
2. Coat each cutlet in flour and shake off the excess, dip it in the egg, then press it firmly into the panko so the crumbs cover every surface.
3. Preheat the air fryer to 190°C for 3 minutes.
4. Arrange the cutlets in a single layer without overlapping (cook in two batches if needed) and air fry for 7 minutes, then flip and cook for another 5-6 minutes until deep golden and the chicken reaches 74°C inside.
5. While the chicken cooks, stir together the ketchup, soy sauce, Worcestershire sauce and sugar to make a quick katsu sauce.
6. Rest the cutlets for 2 minutes, slice into strips and serve over the shredded cabbage and steamed rice with the sauce for dipping.

Tip: Slice the breasts into thin cutlets so the crumbs turn golden before the chicken dries out. Press the panko on firmly and mix a spoonful of oil through it for an even colour.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage