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- 2 boneless chicken breasts - 1 cup panko bread crumbs - 1/2 cup all-purpose flour - 2 large eggs, beaten - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and pepper to taste - Cooking spray To make chicken katsu tasty, you need a good mix of flavors. I use garlic powder, onion powder, and paprika. These spices bring out the best in the chicken. Salt and pepper add the right touch. Mix these in the flour before dredging. This helps the coating stick better and makes each bite flavorful. For a nice touch, consider these garnishes: - Tonkatsu sauce for dipping - Shredded cabbage for crunch - Lemon wedges for zest These extras make the dish more fun and vibrant. The sauce adds flavor, while the cabbage and lemon provide freshness. Enjoy exploring different ways to serve your chicken katsu! Start by preparing the chicken breasts. If they are thick, slice each breast in half horizontally. This creates thinner cutlets that cook better. Next, place each cutlet between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound them to an even thickness, about 1/2 inch. This step helps the chicken cook evenly and stay juicy. Now, set up your dredging station. In a shallow dish, mix 1/2 cup of all-purpose flour with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, and a pinch of salt and pepper. In another shallow dish, place 2 large beaten eggs. Finally, in a third dish, add 1 cup of panko bread crumbs and season with a bit more salt and pepper. Take each chicken cutlet and first dredge it in the seasoned flour. Shake off any excess flour. Next, dip it into the beaten eggs, ensuring it is fully coated. Lastly, press the chicken into the panko crumbs, coating both sides well. This triple-layer process gives your chicken katsu that crispy texture. Preheat your air fryer to 400°F (200°C) for about 5 minutes. Lightly spray the air fryer basket with cooking spray. Arrange the breaded chicken cutlets in a single layer in the basket. Spray the tops with a little more cooking spray to help them crisp up. Cook the chicken katsu for about 10-12 minutes. Flip them halfway through for even cooking. The chicken is ready when it is golden brown and the internal temperature reaches 165°F (74°C). Once done, remove the chicken katsu and let it rest for a minute before slicing. Serve it topped with tonkatsu sauce and a side of shredded cabbage. Add lemon wedges for a fresh touch. Enjoy your crispy, flavorful dish! To get a great crispy texture, use panko bread crumbs. They are light and airy. This helps the chicken katsu stay crispy. Make sure to press the chicken into the crumbs well. Use cooking spray on top of the chicken before cooking. This adds extra crunch. Cook at 400°F for 10-12 minutes. Flip the chicken halfway to cook evenly. If you don’t have an air fryer, you can bake or pan-fry the chicken. For baking, preheat your oven to 400°F. Place the chicken on a lined baking sheet. Spray the tops with cooking spray. Bake for about 20 minutes or until golden brown. For pan-frying, heat oil in a skillet over medium heat. Cook the chicken for 4-5 minutes on each side until crispy. For a lighter version, try using whole wheat flour instead of all-purpose flour. You can also swap out panko for crushed whole grain cereal. This keeps the crunch but adds more fiber. Use egg whites instead of whole eggs to cut down on fat. You can serve with a side salad instead of cabbage for a fresh option. {{image_2}} To add a kick to your chicken katsu, you can easily make it spicy. Start by mixing some hot sauce into the beaten eggs. You can use your favorite brand like Sriracha or go for a spicy chili oil. This will give the chicken a nice heat. You can also mix cayenne pepper into the flour. Adjust the amount based on how spicy you like it. This spicy twist brings a new level of flavor. If you want a vegetarian version, try using eggplant or tofu. For eggplant, slice it into thick cutlets. For tofu, press it to remove excess water, then slice it. Use the same coating process with flour, eggs, and panko. The cooking time may be shorter, so keep an eye on them in the air fryer. With these options, you can enjoy a tasty katsu that fits your diet. Dipping sauces can elevate your chicken katsu. Besides the classic tonkatsu sauce, you can try other options. A spicy mayo made from mayonnaise and sriracha is creamy and tangy. Soy sauce mixed with a dash of lime juice adds freshness. You can even create a sweet chili sauce for a different taste. These sauces will give your meal a fun twist. After making air fryer chicken katsu, let it cool to room temperature. Place the leftovers in an airtight container. Store it in the fridge for up to three days. This keeps the chicken fresh and tasty. When ready to eat, just reheat it. You can freeze chicken katsu for later use. Wrap each piece in plastic wrap. Then, place them in a freezer bag. This way, they won’t stick together. Chicken katsu can last up to three months in the freezer. When you want to eat it, just thaw it in the fridge overnight. To reheat chicken katsu, use your air fryer again. Preheat it to 350°F (175°C). Place the katsu in the basket and heat for about 5-7 minutes. This helps restore its crispy texture. You can also reheat it in the oven at 375°F (190°C) for about 10 minutes. Enjoy your delicious chicken katsu just like freshly made! Chicken katsu is a popular Japanese dish. It features breaded and fried chicken cutlets. The chicken is often served with a sweet and savory sauce called tonkatsu. You enjoy it with shredded cabbage and lemon wedges. The crispy coating makes it fun to eat. The dish is loved for its crunchy texture and rich flavor. Yes, you can use chicken thighs. Thighs have more fat, making them juicier. They also add extra flavor. Just make sure to pound them to an even thickness. This will help them cook well in the air fryer. The cooking time might be a bit longer, so check the internal temperature. It should reach 165°F (74°C) for safe eating. To make chicken katsu gluten-free, swap out regular flour and panko. Use gluten-free flour and gluten-free panko instead. These options work well for coating the chicken. Be sure to check the labels to confirm they are gluten-free. The taste and crunch will still be there, making your dish just as delicious. This blog post covered the main ingredients for chicken katsu, including seasonings and optional garnishes. I shared step-by-step instructions for preparation and cooking in the air fryer. You learned tips for achieving a crispy texture and alternative cooking methods. I also provided variations, including spicy options and vegetarian alternatives. Finally, I gave storage tips and answered common questions about chicken katsu. Now, you can enjoy this dish at home. With these tips, you will impress everyone with your cooking skills.

Air Fryer Chicken Katsu

Savor the crunch with this Crispy Air Fryer Chicken Katsu recipe! Delight in tender chicken cutlets coated in flavorful panko and served with a delicious tonkatsu sauce. Perfect for a quick weeknight dinner or a tasty weekend treat, this dish is easy to whip up in just 30 minutes. Ready to impress your taste buds? Click through to explore the full recipe and transform your dinner table with this mouthwatering dish!
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Ingredients
  

2 boneless chicken breasts

1 cup panko bread crumbs

1/2 cup all-purpose flour

2 large eggs, beaten

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

Cooking spray

Tonkatsu sauce (for serving)

Shredded cabbage (for garnish)

Lemon wedges (for garnish)

Instructions
 

Begin by preparing the chicken breasts. If they are thick, slice each breast in half horizontally to create thinner cutlets. Place the chicken between two sheets of plastic wrap or parchment paper and pound them to an even thickness (about 1/2 inch).

    In a shallow dish, mix the flour with garlic powder, onion powder, paprika, salt, and pepper.

      In a second shallow dish, place the beaten eggs.

        In a third dish, add the panko bread crumbs and season with a little extra salt and pepper.

          Dredge each chicken cutlet in the seasoned flour, shaking off any excess, then dip it in the beaten eggs, ensuring it's fully coated. Finally, press the chicken into the panko crumbs, making sure to coat both sides well.

            Preheat your air fryer to 400°F (200°C) for about 5 minutes. Lightly spray the air fryer basket with cooking spray.

              Arrange the breaded chicken cutlets in a single layer in the air fryer basket. Spray the tops with a little more cooking spray to help them crisp up.

                Cook in the air fryer for about 10-12 minutes, flipping halfway through, until the chicken is golden brown, crispy, and cooked through (internal temperature should be 165°F or 74°C).

                  Once cooked, remove the chicken katsu and let it rest for a minute before slicing.

                    Serve the chicken katsu topped with tonkatsu sauce and a side of shredded cabbage. Garnish with lemon wedges for an added zesty flavor.

                      Prep Time: 15 mins | Total Time: 30 mins | Servings: 2-4