Description
A healthier, air-fried version of the classic Japanese chicken katsu, perfect for fall dinners.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 tsp garlic powder (optional)
- 1 tsp onion powder (optional)
- 1 tbsp soy sauce
- Olive oil spray or cooking spray
- Katsu sauce, for serving
Instructions
- Prepare the chicken: Place the chicken breasts between two sheets of plastic wrap and pound to about 1/2 inch thick. Season with salt and pepper.
- Set up your coating station: Place flour in one bowl, beaten eggs mixed with soy sauce in another, and panko breadcrumbs in a third.
- Coat the chicken: Dredge each chicken breast in flour, dip in egg mixture, then press into panko breadcrumbs.
- Preheat the air fryer to 375°F (190°C) and spray the basket with cooking spray.
- Place the coated chicken breasts in the basket, spray the tops with olive oil, and cook for 12-15 minutes, flipping halfway, until golden brown and cooked through.
- Serve with katsu sauce, steamed rice, and salad, or on cabbage.
Notes
For best results, use fresh ingredients and avoid overcrowding the air fryer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Japanese