Air Fryer Chicken Katsu
Ready in about 29 minutes.
Updated 7 September 2026
Crisp panko-crusted chicken cutlets, golden outside and juicy within, ready for a drizzle of katsu curry sauce. The air fryer crisps the breadcrumbs perfectly with just a spritz of oil for a lighter take on the Japanese favourite.
Ingredients
- 4 chicken breasts, butterflied
- 80 g plain flour
- 2 eggs, beaten
- 120 g panko breadcrumbs
- 1 tsp salt
- 1/2 tsp white pepper
- Oil spray
- Katsu curry sauce, to serve
Method
- 1Season the flour with salt and pepper.
- 2Coat each cutlet in flour, then egg, then panko, pressing firmly.
- 3Preheat the air fryer to 190°C (375°F) and spray the crumb well with oil.
- 4Cook for 12-15 minutes, flipping halfway, until golden and crisp.
- 5Check the centre reaches 74°C (165°F).
- 6Slice and serve with rice and katsu curry sauce.
Tips for the best results
- Toasting the panko in a dry pan first gives an even deeper golden colour.
- Butterfly the breast so it cooks quickly and stays juicy.
Frequently Asked Questions
What temperature and time for air fryer chicken katsu?+
Cook at 190°C / 375°F for 12-15 min, flip halfway.