Easy Air Fryer Chicken Katsu
About this recipe
Chicken Katsu is a beloved Japanese dish featuring crispy, breaded chicken cutlets, and this easy air fryer version makes it healthier and quicker to prepare. With just a few simple ingredients, you can achieve that satisfying crunch without the mess of deep frying.
This recipe focuses on chicken thighs for their juiciness and flavor, and the air fryer ensures a crispy exterior while keeping the meat tender inside. Perfect for a busy weeknight dinner or a quick lunch!
Ingredient notes
- Chicken thigh: 400-430g is recommended for optimal juiciness.
- Salt and sugar should each be 1% of the chicken's weight to enhance flavor and moisture retention.
- Use fresh panko (180-210g) for the best texture; it's worth making your own as it's cheaper than dry panko.
- Neutral oil (60-70g) should be about 1/3 of the panko weight to create a juicy texture.
Tips from CHEF'S LABO | Cook at home like a PRO's video
- Rub the salt and sugar into the chicken until no particles are left to ensure even seasoning.
- Mix the dry ingredients (flour, parmesan, and black pepper) separately to help them penetrate the chicken better.
- Preheat the air fryer to 195℃ (383°F) for at least 3 minutes to mimic the hot start of deep frying.
- Press the chicken gently into the panko to ensure it sticks, and shake off any excess to avoid overcrowding the basket.
No life story here — the video and the recipe are the whole point. All credit to CHEF'S LABO | Cook at home like a PRO: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the chicken thigh by weighing it (400-430g).
- 2
Add salt (1% of chicken weight) and sugar (1% of chicken weight) to the chicken and rub until no particles are left.
- 3
Add 1 egg to the chicken and mix until it's mostly absorbed.
- 4
In a separate bowl, combine 15g of all-purpose flour, 2g of parmesan, and black pepper to taste.
- 5
Mix the dry ingredients separately to ensure they penetrate the chicken properly.
- 6
Prepare 180-210g of fresh panko and mix in 60-70g of neutral oil evenly to create a juicy texture.
- 7
Preheat the air fryer to 195℃ (383°F) for at least 3 minutes.
- 8
Press the chicken gently into the panko mixture to coat it evenly, then shake off the excess panko.
- 9
Place the chicken in the air fryer basket without crowding it to ensure even cooking.
- 10
Cook the chicken at 195℃ (383°F) for 10 minutes, flipping it after 6 minutes for even cooking.
- 11
After cooking, let the chicken rest for 3 minutes before serving.
Heads up — we had to guess a little:
- The quantities for salt and sugar were inferred as 1% of the chicken weight.
Credit where it's due: this recipe was transcribed from CHEF'S LABO | Cook at home like a PRO's original video on YouTube. Follow them there — it's their dish.
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