Air Fryer Chicken Katsu

Method5 steps · about 22 min

1. 1

   Step 1: Pat the one boneless skinless chicken breast (about 300 g) dry on a stable cutting board. With a hand flat on top and the knife parallel to the board, carefully slice horizontally through its thickest part, stopping about ½ inch before the opposite edge. Open it like a book. If uneven, cover and gently pound to an even thickness; smaller separate breast pieces can be pounded to about ½ inch thick. Season the complete chicken with salt and pepper to taste.

   Uses 1 boneless skinless chicken breast (about 300 grams) · salt · pepper

2. 2

   Step 2: Set out THREE separate shallow dishes: all ¼ cup cake flour in the first, the one egg beaten in the second and all 1 cup panko in the third. These are coating supplies; use only what adheres to the chicken.

   Uses 1/4 cup cake flour · 1 egg · 1 cup panko

3. 3

   Step 3: Dredge all the butterflied seasoned chicken in the prepared flour, shaking off excess. Dip it in the beaten egg, then press it into the panko to coat all sides evenly. Discard any flour, egg or crumbs left in the dishes after raw-chicken contact; do not add them to the serving plate.

   Uses Complete butterflied and seasoned chicken breast · Prepared cake flour used only as needed for coating · Prepared beaten egg used only as needed for coating · Prepared panko used only as needed for coating

4. 4

   Step 4: Preheat the air fryer to 400°F (about 200°C) for about 3 minutes. Lightly coat the basket with cooking oil and place the breaded chicken in a single uncrowded layer. Lightly mist or drizzle its top with more oil. Air-fry for about 12–15 minutes per load, flipping halfway through, until golden and the thickest chicken reaches at least 74°C (165°F). Continue cooking if needed to that actual temperature.

   Air-fry each load: about 12–15 minutes · 14 minUses Complete breaded chicken katsu · Cooking oil to lightly coat the air-fryer basket and breaded chicken; quantity as needed

5. 5

   Step 5: Move the fully cooked chicken katsu to a clean board and slice into strips about 1 inch wide. Divide into two portions and drizzle tonkatsu sauce to taste. Serve with any of the optional shredded cabbage, tomatoes, cucumbers, separately ready cooked rice and ready miso soup.

   Uses Fully cooked air-fried chicken katsu · tonkatsu sauce · Shredded cabbage for serving, optional; quantity to taste · Tomatoes for serving, optional; quantity to taste · Cucumbers for serving, optional; quantity to taste · Ready cooked rice for serving, optional; quantity to taste · Ready miso soup for serving, optional; quantity to taste