Learn how to make crispy air fried chicken katsu with the Ninja air fryer in under 20 minutes. Chicken katsu is a Japanese style deep fried chicken dish that is breaded in panko (Japanese bread crumbs). It is crispy on the outside but juicy on the inside. It is an alternative to Tonkatsu (Japanese pork cutlet) and is typically eaten as a main dish in Teishokus. Chicken katsu is also served in donburis or with curry and rice.
It is much healthier to prepare Chicken Katsu in the air fryer compared to the traditional method of deep frying. The outer crust is still crispy and the chicken meat is tender. To get the best taste, use fresh chicken thighs that are meatier and fattier. You can also use leaner cuts and a lighter spray of oil as a healthier option.
Panko (Japanese bread crumbs)
Panko is a type of coarsely ground breadcrumb. The word panko comes from the Japanese words pan and ko which translates to bread and flour. Do not to use regular bread crumbs. The panko’s coarse texture is the key to getting that crispy katsu crust. I tried making my own before but could never get that authentic texture down. I found it much easier to just buy it at the store. It should be available at any Asian/Japanese market. It is also available on Amazon if you don’t have one in your area.
Tonkatsu Sauce
Katsu is often served with tonkatsu sauce. It is a thick and savory sauce that tastes similar to Worcestershire. It is also available at Japanese or Asian grocery stores. I highly recommend the Tonkatsu sauce by Bulldog or Kagome. If you want to be fancy you can also grind up a tsp of sesame seeds and mix it in.
Chicken Katsu Instructions
- Preheat the air fryer to 400 F. For the Ninja Air Fryer that I use, I like to place the rack on top of the crisper plate to bring the chicken closer to the heating element. This helps give the chicken katsu a golden brown color.
- Make shallow cuts about half way through the thick part of the chicken thighs. Lightly season with salt and pepper.
- Prepare 3 separate bowls for the flour, beaten egg, and panko.
- Dredge and coat each chicken thigh in flour first, then the egg, and last the panko. You can lightly press the chicken into the panko to get a nice coating.
- Coat each side evenly with the oil spray and place the chicken in the air fryer.
- Air fry at 400F on each side for about 7-8 min each.
- Remove from the air fryer and cut into slices around 1 inch wide.
- Serve with steamed rice and a side of cabbage or kim chee.
Air Fryer Chicken Katsu Recipe
Equipment
- Air Fryer
- Knife
- Cutting Board
Ingredients
- 2 Chicken thighs
- Salt and pepper to taste
Coating
- 1/2 cup flour
- 1 large egg beaten for dredging
- 2 cups panko bread crumbs best to buy from the store
Instructions
- Preheat the air fryer to 400 F. For the Ninja Air Fryer that I use, I like to place the rack on top of the crisper plate to bring the chicken closer to the heating element. This helps give the chicken katsu a golden brown color.
- Make shallow cuts about half way through the thick part of the chicken thighs. Lightly season with salt and pepper.
- Prepare 3 separate bowls for the flour, beaten egg, and panko.
- Dredge and coat each chicken thigh in flour first, then the egg, and last the panko. You can lightly press the chicken into the panko to get a nice coating.
- Coat each side evenly with the oil spray and place the chicken in the air fryer.
- Air fry at 400F on each side for about 7-8 min.
- Remove from the air fryer and cut into slices around 1 inch wide.
You may also like these recipes if you enjoy chicken katsu: