Air fryer chicken katsu features juicy chicken thighs in a panko breading air fried to crispy perfection and then sliced and served with katsu sauce over a bed of rice and shredded cabbage!
Place one chicken thigh between two pieces of plastic wrap and pound the chicken to an even thickness, about 1/2 inch thick. Repeat with the remaining chicken thighs.
Season the chicken on both sides with salt and pepper.
Add the flour to one shallow dish, the eggs to a second shallow dish, and the panko to a third shallow dish. Whisk the eggs together well until smooth.
Dredge each piece of chicken first in the flour, then egg, then panko, making sure to thoroughly coat the chicken in the breading.
Spritz the bottom of your air fryer basket with oil spray and arrange the chicken in a single layer in the basket, leaving space between each piece for air to flow. Liberally spritz the chicken with oil spray.
Air fry at 390 degrees for 10 minutes, flipping carefully halfway through cooking, or until a thermometer reads 165 degrees.
Slice the chicken into thin slices and serve over a bed of rice with a side of shredded cabbage and a drizzle of tonkatsu sauce.
Notes
This recipe is also delicious with chicken breasts. No adjustments needed, just cook until chicken reaches 165 degrees.You can find tonkatsu sauce at any Asian grocery store or in the Asian section of most grocery stores. You can also try this homemade katsu sauce.