This Addictive Air Fryer Japanese Chicken Cutlet is My New Obsession!
Are you craving the crunch of Japanese Chicken Katsu but looking for a healthier, guilt-free version? Today, I’m sharing my favorite recipe for Air Fryer Chicken Katsu. By using the air fryer, we cut down on the oil while keeping the chicken incredibly juicy and the crust perfectly golden. This is a game-changer for your weekday dinners!
Ingredients (1 Serving)
Chicken Thigh: 125g (4.4 oz)
Worcestershire Sauce: 1 tsp (5 ml / 0.02 US cup)
Note: If you don’t have this, you can substitute with salt and pepper.
Oil: 1 tsp (5 ml / 0.02 US cup)
Panko Breadcrumbs: 3–4 tbsp (45–60 ml / 0.19–0.25 US cup)
Cooking Oil Spray: As needed
[Batter Mix]
Flour: 2 tbsp (30 ml / 0.13 US cup)
Beaten Egg: 2 tbsp (30 ml / 0.13 US cup)
Mayonnaise: 2 tsp (10 ml / 0.04 US cup)
Instructions
Prep the Chicken: Cut the chicken thigh into bite-sized pieces.
Marinate: In a bowl, combine the chicken with the Worcestershire sauce and oil. Let it sit for about 10 minutes to soak up the flavor.
Prepare the Batter: In a separate bowl, mix the flour, beaten egg, and mayonnaise (the ★ ingredients) until smooth.
Coat the Chicken: Dip the marinated chicken pieces into the batter until fully coated, then press them into the panko breadcrumbs until evenly covered.
Air Fry: Place the chicken in the air fryer basket. Give the tops a light spray with cooking oil.
First Round of Cooking: Set your air fryer to 200°C (392°F) and cook for 10 minutes.
Flip and Finish: Carefully flip the chicken pieces over and cook for another 3 minutes until golden brown and crispy.
Serve: Transfer to a plate and enjoy! It tastes best with a drizzle of Tonkatsu sauce on top.
Pro-Tip for Extra Juiciness
The secret to this recipe is coating the chicken with oil and mayonnaise before adding the panko. This creates a moisture barrier that prevents the chicken from drying out in the high-heat air fryer. It ensures a result that is just as juicy as traditional deep-fried katsu!
