Why You’ll Love Air Fryer Chicken Katsu – Super Crispy! Recipe

You get all the crunchy satisfaction of traditional fried katsu but with far less oil and cleanup. Flattening the chicken and using panko breadcrumbs makes the crust light and extra crispy, while the air fryer cooks the meat through quickly, leaving it juicy inside. It’s a great quick weeknight meal, ideal for serving with rice, shredded cabbage, and a dipping sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breasts, pounded to about ½‑inch thickness
salt and black pepper, for seasoning
eggs (for the wet batter)
flour (to help the batter stick)
water (to loosen the wet batter slightly)
garlic powder (optional, for extra flavor)
panko breadcrumbs
neutral cooking oil spray (canola, avocado, etc.)
optional: pickled ginger and tonkatsu (or similar) dipping sauce for serving

Directions

Pound the chicken breasts until they are about ½‑inch thick. Season with salt and pepper and let them rest while you prepare the batter.
In a bowl, whisk together eggs, flour, a bit of water, salt, pepper, and garlic powder until smooth and slightly thinner than pancake batter.
Dip each chicken fillet into the wet batter, letting any excess drip off, then coat thoroughly with panko breadcrumbs — press the panko into the chicken to make sure it sticks, with no dry spots.
Place the breaded chicken in a single layer in your air fryer basket. Lightly spray the top with oil.
Air fry at 350 °F (about 180 °C) for 10 minutes. Then flip, spray the other side with oil, and air fry for an additional 4–6 minutes (or until the crust is golden and the chicken is cooked through).
Serve immediately, with rice, shredded cabbage, pickled ginger, and dipping sauce if desired.

Servings and timing

Makes about 4 servings.
Total time: approximately 30 minutes (about 15 minutes prep, 15 minutes cook).

Storage/Reheating

Store any leftover chicken katsu in an airtight container in the refrigerator for up to 3–4 days. To help restore some of the crispiness, reheat in the air fryer at about 350 °F for 3–5 minutes until heated through and slightly crisp again.

FAQs

How do I ensure the chicken cooks evenly?

You should pound the chicken breasts to about ½‑inch thickness so that they cook through at the same time the panko crust crisps. Uniform thickness helps prevent undercooked centers or overcooked crust.

Can I use regular breadcrumbs instead of panko?

Yes—but panko breadcrumbs are preferred because they are lighter and flakier, which helps create a crispier crust with less oil. Regular breadcrumbs will work but the texture may be less crunchy.

What kind of oil should I use?

Use a neutral oil spray (like canola or avocado oil) rather than olive oil. Neutral oils have a higher smoke point and won’t interfere with the flavor as olive oil might. Light, even spraying is enough — you don’t need to saturate the chicken.

Can I make the batter in advance?

You can prepare the wet batter and panko coating ahead of time, but it’s best to dip and bread the chicken just before cooking — otherwise the coating may get soggy or not adhere properly.

What if my air fryer basket is small?

You may need to cook the chicken in batches. Place the cutlets in a single layer without overcrowding so that hot air circulates evenly for a crisp crust.

How do I know when the chicken is done?

Cook until the crust is golden and the internal temperature reaches about 165 °F (75 °C). If you don’t have a thermometer, ensure there is no pink inside when you slice a cutlet.

Can I freeze the breaded cutlets before air frying?

Yes — you can bread the chicken and freeze it in a single layer on a tray until solid, then transfer to a freezer-safe bag. When ready to cook, air fry from frozen but add a few extra minutes to the cooking time.

What should I serve with chicken katsu?

It pairs well with steamed rice, shredded cabbage, pickled vegetables or ginger, and a tangy dipping sauce such as tonkatsu sauce or a simple soy-based sauce.

Is this recipe suitable for a lighter meal?

Yes. Compared to deep-fried katsu, this air-fryer version uses much less oil while still providing a satisfying crispy texture, making it a lighter alternative without sacrificing taste.

Can I use chicken thighs instead of breasts?

You could, but chicken breasts are recommended — they remain firm and give a nice crisp finish without excess fat. Thighs may work but could yield a greasier result and may cook unevenly, especially if not pounded thin.

Conclusion

This air‑fryer chicken katsu recipe is a fantastic way to enjoy a crispy, golden‑crusted cutlet with a juicy center — minus the hassle and greasiness of deep frying. With just a handful of simple ingredients and about 30 minutes from start to finish, it’s an easy, satisfying meal you can make any night of the week. Stored leftovers reheat well in the air fryer, too, making it convenient for meal prep or quick lunches. Once you try it, you might find yourself reaching for the air fryer far more often than the frying pan.