This light and crispy Air Fryer Chicken Katsu is honestly a staple in my recipe rotation. There are many ways to eat chicken katsu – on top of rice, in a sandwich, or with some Japanese curry. All made easier with the help of an air fryer!
I love all things katsu, its the texture for me. If I could, I would have something crispy and crunchy on my plate at all times.
This air fryer chicken katsu takes a bit of preparation but the cooking process is much easier than the traditional method of deep frying. It’s freezable too which makes it even more convenient!
3 tips for cooking Air Fryer Chicken Katsu
- Tenderise the chicken. This is an optional step but it does make the chicken softer and thinner, which helps the chicken to cook more evenly.
- Use chicken thighs. Although this recipe works with chicken breast, the thighs are much juicier.
- Use spray oil. I’ve tried a few other methods but using a spray oil ensures an even coating of oil which is essential for maximum crispiness.
Ingredients
- 2 chicken thighs
- pinch of salt
- 2 tbsp corn flour
- 1 egg (whisked)
- 1 cup of panko
- Spray on oil
How to make Air Fryer Chicken Katsu
- Firstly, tenderise the chicken. This step makes the chicken softer and thinner, it’s optional, but good if you want more tender meat which cooks quicker and more evenly.
- To tenderise the chicken, lay it flat on a chopping board and place a piece of cling film over it. Gently smack it with a rolling pin until it is thinner (approx 2 cm).
- Season the chicken with salt and set aside whilst you prepare the other ingredients.
- Arrange the egg, panko, and cornflour onto 3 separate trays. If you don’t have trays, get creative, think containers or plates.
- Start by coating the chicken in cornflour, then egg, and finally the panko. Try to pack on as much panko on as you can. Do this one by one.
- Spray the chicken katsu thoroughly on both sides with a neutral oil, vegetable or sunflower will do.
- Cook in the air fryer on a high heat (approx 200) for about 12-15 minutes, or until golden and crispy. Flip halfway.
- Once golden and crispy, take out the katsu and serve with whatever you like!
Air Fryer Chicken Katsu
Ingredients
- 2 chicken thighs
- pinch of salt
- 2 tbsp cornflour
- 1 egg (whisked)
- 1 cup panko
- neutral oil (in spray bottle)
Instructions
- Optional – tenderise the chicken by laying a piece of clingfilm over the thigh and lightly smacking it with a rolling pin.
- Season the chicken thigh with salt and set aside whilst you prepare the other ingredients.
- Arrange the egg, panko, and cornflour onto 3 separate trays or plates.
- Start by coating the chicken in cornflour, then egg, and lastly the panko.
- Spray thoroughly with a neutral oil and cook in the air fryer on a high heat (approx 200°C) for about 12-15 minutes, or until golden and crispy. Flip halfway.
- Once golden and crispy, serve and enjoy!
Want more Japanese chicken recipes?
Check out these Miso Chicken Thighs which are one of my absolute favourite ways to enjoy miso. I also love to make this Japanese Chicken and Sweet Potato recipe when I want something filling and delicious.
