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air fryer chicken katsu
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Air Fryer Chicken katsu

Learn how to make crispy and juicy Air Fryer Chicken Katsu at home — easy, healthier than deep frying, and perfect with homemade tonkatsu sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 3
Calories: 354kcal
Author: Nivenka

Equipment

  • Instant Pot Air Fryer Vortex Plus
  • oil spray

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup all-purpose flour
  • 2 eggs beaten
  • 2 teaspoon oil canola, vegetable, sunflower, or olive oil
  • 1 cup panko breadcrumbs, plus more as needed
  • oil spray canola, avocado, or olive

For homemade tonkatsu sauce:

  • ¼ cup ketchup
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 teaspoon sugar
  • 1 tablespoon water
  • ½ tablespoon garlic powder optional

Instructions

  • Slice each chicken breast in half horizontally to create thin cutlets. Pound lightly to even thickness.
  • Season both sides with salt and pepper. Let sit for 5–10 minutes at room temp.
  • Set up a breading station with three bowls: flour, beaten eggs with a splash of oil, and panko.
  • Dredge each chicken piece in flour, shake off excess, dip in egg twice, then press into panko.
  • Preheat air fryer to 400°F (200°C). Spray basket and chicken with oil spray.
  • Air fry for 15 minutes total: at 5–6 minutes: open, spray chicken again; at 10 minutes: flip and spray the other side. Cook 4–5 minutes more or until golden and cooked through.
  • Slice and serve with tonkatsu sauce.
  • To make tonkatsu sauce: Whisk all ingredients in a bowl. Let sit 5–10 minutes before using.

Notes

  • Panko crumbs are a must. Regular breadcrumbs just don’t get the same shatter-crisp texture.
  • Double dip the egg: Going egg-flour-egg-panko gives a thicker coating.
  • Spray generously: Don’t skimp on the oil spray — it’s the key to that golden crust.
  • Bread right before cooking: Panko can get soggy if it sits too long.
  • Use a meat thermometer: If unsure, chicken should hit 165°F (74°C) in the center.
  • Make-ahead: Bread the chicken and store in the fridge for a few hours. Cook just before serving.
  • Storage: Leftovers keep 2–3 days in the fridge. Reheat in the air fryer to crisp them back up.
 

Nutrition

Calories: 354kcal | Carbohydrates: 42g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 157mg | Sodium: 1716mg | Potassium: 561mg | Fiber: 2g | Sugar: 10g | Vitamin A: 294IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 4mg