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Air Fryer Chicken Katsu With Tonkatsu Sauce – Crispy, Juicy, and Easy

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken katsu:
  • 2 large boneless, skinless chicken breasts (about 1 to 1.25 pounds total), halved horizontally
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon mayo or milk (to loosen the eggs; optional)
  • 1 1/2 cups panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Oil spray (neutral, like canola or avocado)
  • Lemon wedges, for serving (optional)
  • For the tonkatsu sauce:
  • 3 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon oyster sauce (or 1 teaspoon soy sauce for a lighter option)
  • 1 teaspoon sugar or honey
  • 1/2 teaspoon rice vinegar (optional, for brightness)
  • Pinch of garlic powder
  • For serving (optional but classic):
  • Finely shredded green cabbage
  • Steamed white rice
  • Thinly sliced green onions or sesame seeds

Method
 

  1. Prep the chicken: Slice each chicken breast horizontally to make 4 thin cutlets. Place between two sheets of plastic or parchment and pound to an even 1/2-inch thickness. Pat dry. Season both sides with salt and pepper.
  2. Set up the breading station: Put flour in one shallow bowl. Beat eggs with the mayo or milk in a second bowl. In a third bowl, mix panko with garlic powder and onion powder.
  3. Bread the cutlets: Dredge each cutlet in flour, shaking off excess. Dip in egg, letting extra drip off. Press firmly into the panko to coat both sides. Place on a plate and let sit 5 minutes to help the coating set.
  4. Preheat the air fryer: Heat to 400°F (200°C) for 3–5 minutes. Lightly spray the basket with oil.
  5. Air fry, first side: Arrange cutlets in a single layer without crowding. Lightly spray the tops with oil. Cook at 400°F for 6–7 minutes.
  6. Flip and finish: Flip the cutlets, spray again lightly, and cook 5–7 minutes more, or until the internal temperature hits 165°F (74°C) and the crust is golden and crisp.
  7. Mix the tonkatsu sauce: Stir ketchup, Worcestershire, oyster sauce, sugar, rice vinegar (if using), and garlic powder until smooth. Adjust to taste—add a touch more sugar for sweetness or Worcestershire for tang.
  8. Rest and slice: Let chicken rest 3 minutes. Slice into strips. Serve over rice with cabbage, drizzle with tonkatsu sauce, and add lemon wedges if you like.