Chicken Katsu in the Air Fryer
Chicken katsu is a flattened chicken breast in a crunchy panko crust, usually shallow-fried and served with a mild curry sauce. Air fryer katsu chicken keeps the crunch with a spray of oil instead of a pan of it, and it is ready in about 12 minutes. The curry sauce takes about 20 minutes on the hob, so start it first and keep it warm while the chicken cooks.
- Temperature
- 190°C
- Total time
- 34min
- Prep
- 20min
- Servings
- 4
- Core temp
- 75°C
- Per serving
- 485kcal
Why the air fryer works for chicken katsu
The charm of katsu is the contrast between a crisp crust and tender chicken. Frying gives it, but it is greasy and messy. Air fryer katsu chicken uses a spray of oil to brown the panko, and the moving hot air dries the crumbs so they stay crisp on both sides without turning the pieces over several times in the pan. Because the fillets are thin, the chicken cooks through before the crust can burn.
It also fits easily around the sauce. A simple curry sauce simmers on the hob while you coat the chicken, so everything is ready together. Cooking chicken katsu in air fryer baskets also makes it simple to cook several portions at once, so it works as a midweek dinner or a batch for the week.
How to make chicken katsu in the air fryer
Tap a time to start a timer.
- Start the sauce Soften the chopped onion and carrot in 1 tbsp oil for . Add the garlic, ginger, curry powder and 1 tbsp flour for , then pour in the stock, soy sauce and honey. Simmer for , blend until smooth and keep warm while you coat and cook the chicken.
- Flatten the chicken Slice each breast in half horizontally, or place it between two sheets of baking paper and bash it to an even 1.5 cm. Season with salt and pepper.
- Coat Set out three plates: flour, beaten eggs and panko. Coat each piece in flour, then egg, then panko, pressing the crumbs on firmly. Spray or brush both sides with oil.
- Cook Preheat the air fryer to 190 °C for . Place the chicken in a single layer and cook for , turning after , until deep golden. Cook in batches in a small basket.
- Check and serve The Food Standards Agency says chicken is safe at 75 °C for 30 seconds, so check the thickest part. Rest for , slice and serve on rice with the sauce.
Cooking times and temperatures
| Chicken Katsu | Temperature | Time |
|---|---|---|
| Chicken breast, 1.5 cmTurn halfway | 190 °C | 12 min |
| Boneless chicken thighs | 190 °C | 12–14 min |
| Thick breast, 2.5 cm | 180 °C | 16–18 min |
| Frozen katsu chickenFollow the pack if it differs | 190 °C | 12–15 min |
| Reheating leftovers | 180 °C | 4–5 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 75 °C. See also cooking times and temperatures for all dishes.
Tips
- Use panko, not fine breadcrumbs. The larger flakes crisp up better and give the classic texture.
- Press the crumbs on. A firm press helps them stay on while the hot air moves around the basket.
- Rest before slicing. Two minutes keeps the juices in and the crust attached.
Serving
Serve the sliced katsu on sticky rice with the curry sauce, shredded cabbage and pickled cucumber. For a side dish, try sweet potatoes or green beans. If you want a simple crumbed chicken without the sauce, see chicken schnitzel in the air fryer for an alternative with a similar method.
Storing and reheating
Store the chicken and sauce separately in the fridge for up to 2 days. Reheat the chicken at 180 °C for 4–5 minutes until crisp and steaming hot all the way through (75 °C), and warm the sauce on the hob. Reheating chicken katsu in air fryer baskets keeps the crumb crisp, which a microwave cannot do.
Variations
- Katsu burger: Serve a katsu fillet in a soft bun with shredded cabbage and mayonnaise.
- Katsudon: Slice the katsu and place it over rice with a simmered egg and onion topping.
- Thighs: Use flattened boneless thighs for a juicier katsu. Cook them for 12–14 minutes.
Troubleshooting
- The crumbs fall off
- Pat the chicken dry before the flour, press the panko on firmly and spray it with oil so it sticks. Do not move the pieces for the first 5 minutes.
- The coating is pale and dry
- Panko needs oil to brown. Spray both sides generously, especially in the crumb corners, and preheat the air fryer.
- The chicken is dry
- Pieces thicker than 2 cm take longer, so the crumb overcooks. Flatten the chicken to an even 1.5 cm and take it out at 75 °C.
Frequently asked questions
How long does chicken katsu take in the air fryer?
1.5 cm pieces take about 12 minutes at 190 °C, turned halfway. Thicker breasts need 14–16 minutes.
Can you cook frozen chicken katsu in the air fryer?
Yes. Cook shop-bought frozen katsu at 190 °C for 12–15 minutes, turning once, until steaming hot all the way through (75 °C). Follow the pack if it differs.
How do you reheat chicken katsu in the air fryer?
Heat it at 180 °C for 4–5 minutes, turning once, until crisp and steaming hot all the way through (75 °C). Reheat the curry sauce separately.
Can you make chicken katsu without egg?
Yes. Brush the floured chicken with mayonnaise or milk instead of egg before pressing in the panko, then cook as above.
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