Air Fryer Chicken Katsu Recipes
AIR FRYER CHICKEN KATSU
I was surprised how quickly this came together! Using a purchased tonkatsu or barbecue sauce makes this easy, too! Great for an after school snack, or for a main dish for 2 or 3. The Japanese panko crumb crust is crunchy and satisfying, and it's real food!
Provided by Bibi
Categories World Cuisine Recipes Asian
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the air fryer to 400 degrees F (200 degrees C) according to the manufacturer's recommendations.
- Beat egg and salt lightly in a shallow bowl or a small casserole dish. Place panko bread crumbs on a plate.
- Dip each cutlet into egg mixture, allowing excess to drip back into the bowl. Turn cutlets in panko bread crumbs so both sides are coated well, pressing the cutlets gently into the crumbs. Set on a piece of parchment paper. Spray each side with cooking spray and place in the basket of an air fryer.
- Air-fry for 5 minutes, turn, and air-fry for an additional 4 minutes. Serve with barbecue sauce and garnish with green onions.
Nutrition Facts : Calories 411.2 calories, Carbohydrate 40.8 g, Cholesterol 188.8 mg, Fat 13.3 g, Fiber 0.1 g, Protein 42.8 g, SaturatedFat 3.8 g, Sodium 545.4 mg, Sugar 2.3 g
AIR FRYER CHICKEN KATSU WITH HOMEMADE KATSU SAUCE
Air-fried chicken katsu that is crispy on the outside, tender and juicy on the inside. The sauce is a little bit sweet, a little bit tangy, and complements the chicken perfectly. Serve over rice if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian Japanese
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk ketchup, soy sauce, brown sugar, sherry, Worcestershire sauce, and garlic together in a bowl until sugar has dissolved. Set katsu sauce aside.
- Preheat an air fryer to 350 degrees F (175 degrees C).
- Meanwhile, lay chicken pieces on a clean work surface. Season with salt and pepper.
- Place beaten eggs in a flat dish. Pour bread crumbs into a second flat dish. Dredge chicken pieces in egg and then in bread crumbs. Repeat by dredging chicken in egg and then bread crumbs again, pressing down so that the bread crumbs stick to the chicken.
- Place chicken pieces in the basket of the pre-heated air fryer. Spray the tops with nonstick cooking spray.
- Air fry for 10 minutes. Flip chicken pieces over using a spatula and spray the tops with nonstick cooking spray. Cook for 8 minutes more. Transfer chicken to a cutting board and slice. Serve with katsu sauce.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 41.2 g, Cholesterol 157.6 mg, Fat 6.7 g, Fiber 0.2 g, Protein 32 g, SaturatedFat 1.9 g, Sodium 1164.4 mg, Sugar 10.8 g
AIR-FRYER TONKATSU
My dear friend's mom owned a food stand and served this traditional Japanese dish known as tonkatsu. She shared the recipe for these breaded pork cutlets with me years ago. They continue to be a favorite. —Yuko Shibata, Monterey Park, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat air fryer to 375°. Flatten pork chops to 1/4-in. thickness. In a shallow bowl, combine flour and garlic salt. In a separate shallow bowl, whisk eggs. Place bread crumbs in a third bowl. Coat pork with flour mixture, then dip in eggs and coat in crumbs., In batches, place pork chops in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until crisp, 5 minutes. Turn; spritz with cooking spray. Cook until crisp and juices run clear, 5-6 minutes longer., Meanwhile, in a small bowl, combine the sauce ingredients; serve with pork.
Nutrition Facts : Calories 391 calories, Fat 14g fat (4g saturated fat), Cholesterol 175mg cholesterol, Sodium 1320mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 39g protein.
CHICKEN KATSU
Katsu, a popular Japanese comfort food of breaded cutlets, is commonly made with chicken or pork. For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg and panko, then fried until golden brown for an irresistible crispy crust that yields to - and protects - juicy meat inside. The traditional accompaniments are a mound of crunchy shredded cabbage, steamed rice and a generous drizzle of sweet-savory katsu sauce. Also called tonkatsu sauce, it's a tangy Japanese-style barbecue sauce made with soy sauce, Worcestershire sauce, tomatoes, ginger and clove. Though you can purchase bottles of it in Asian markets or online, the sauce is easy to make, lasts indefinitely in the fridge and serves as a great all-purpose dip.
Provided by Kay Chun
Categories dinner, lunch, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare the tonkatsu sauce: In a small bowl, combine all of the ingredients and mix well. (Makes 2/3 cup.)
- Prepare the chicken: Fill a large cast-iron or heavy skillet with 1/3-inch oil. Heat over medium until an instant-read thermometer registers 350 degrees.
- Place flour, eggs and bread crumbs in 3 separate wide, shallow bowls or large plates.
- Season chicken cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining 3 cutlets.
- Gently lower 2 cutlets into the oil and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350 degrees as possible. Turn over and fry until chicken is golden on the second side and cooked through, 1 1/2 to 2 minutes longer. Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining 2 cutlets.
- Slice cutlets into thick slices and transfer to plates. Divide the cabbage in mounds next to the katsu. Drizzle the katsu with some of the tonkatsu sauce. Serve with small bowls of rice, lemon wedges and extra tonkatsu sauce.
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