Crispy Japanese Breaded Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts
02 -
1/2 cup all-purpose flour
03 -
2 large eggs, beaten
04 -
1 1/2 cups panko breadcrumbs
05 -
1/2 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
Cooking spray or oil spray
→ For Serving
08 -
Cooked white rice
09 -
Shredded cabbage
10 -
Tonkatsu sauce, for dipping (store-bought or homemade)
# Instructions:
01 -
Slice each chicken breast in half horizontally to create 4 thin cutlets. Pound lightly for even thickness if needed. Season both sides with salt and pepper.
02 -
Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dip each cutlet in flour, then egg, then coat thoroughly in panko, pressing to help it stick.
03 -
Preheat air fryer to 400°F (200°C) for 3-5 minutes. Lightly spray both the air fryer basket and breaded chicken with cooking spray. Place chicken in a single layer (work in batches if needed). Cook for 10-12 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F.
04 -
Slice the chicken katsu into strips and serve with rice, shredded cabbage, and a generous drizzle or side of tonkatsu sauce.
# Notes:
01 -
For extra crispiness, toast the panko in a skillet for 2-3 minutes before breading
02 -
Tonkatsu sauce is key! You can find it in Asian markets or make a simple version with ketchup, Worcestershire, and soy sauce
03 -
Make it spicy by adding a little sriracha to the egg wash or sprinkling chili flakes on top