Description
Air Fryer Chicken Katsu features juicy chicken thighs coated in a flavorful batter and crispy panko breadcrumbs, air fried until golden and served with rice, shredded cabbage, and a savory-sweet homemade katsu-style sauce. It’s an easy Japanese-inspired dinner that’s perfect for busy weeknights.
Ingredients
4 boneless skinless chicken thighs, fat removed
Salt and black pepper, to taste
1 cup panko breadcrumbs
Avocado oil spray
2 large eggs
1/4 cup all-purpose flour
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons water
4 tablespoons ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons oyster sauce
1/2 tablespoon garlic powder
1 cup cooked rice
2 cups shredded green cabbage
Instructions
- Shred the cabbage and set aside for serving.
- Season the chicken thighs with salt and black pepper on both sides, then gently pound them to about 1/2-inch thickness.
- In a medium bowl, whisk together the eggs, flour, sea salt, black pepper, garlic powder, onion powder, and water until smooth.
- Spread the panko breadcrumbs onto a plate.
- Dip each chicken thigh into the batter, letting the excess drip off, then coat thoroughly with the panko breadcrumbs.
- Arrange the coated chicken in a single layer in the air fryer basket and lightly spray the tops with avocado oil.
- Air fry at 360°F (182°C) for 10 minutes. Flip the chicken, spray lightly if needed, and cook for another 7 to 10 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
- While the chicken cooks, mix the ketchup, brown sugar, Worcestershire sauce, oyster sauce, and garlic powder until smooth.
- Let the chicken rest for 1 to 2 minutes, then slice into strips.
- Serve over cooked rice with shredded cabbage and drizzle with the sauce or serve it on the side.
Notes
Chicken breasts can be substituted for chicken thighs; pound evenly before cooking.
Toast the panko lightly before coating for extra crunch.
Add sriracha or cayenne pepper to the sauce for extra heat.
For a gluten-free version, use gluten-free panko, flour, and sauces.
Store leftover chicken in an airtight container in the refrigerator for up to 3 days and keep the sauce separate.
Reheat in the air fryer at 350°F for 3 to 5 minutes to restore crispiness.
Freeze cooked chicken for up to 2 months and reheat directly from frozen in the air fryer or oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 521 kcal
- Sugar: 10 g
- Sodium: 980 mg
- Fat: 21 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 185 mg
