Air Fryer Chicken Katsu Recipe
- cook TIME 25 mins
- prep TIME 5 mins
- total TIME 30 mins
Ingredients (20)
- 14 oz boneless skinless chicken breast
- 3 cups cooked medium-grain rice
- 1 cup plain panko breadcrumbs
- 4 oz cucumber sliced
- 2 tbsp all-purpose flour
- 2 medium eggs
- 1/4 cup unsalted chicken broth
- 1 tsp garlic powder
- 1 tsp paprika divided
- 1/4 tsp salt
- 2 tbsp olive oil
- 2 tbsp Heinz Ketchup
- 1 1/2 tbsp reduced-sodium soy sauce
- 1 tsp brown sugar
- 1 tsp cornstarch
- 1 tsp Worcestershire sauce
- 1 tsp Sriracha
- 1/2 tsp ground black pepper
- 1/2 tbsp black sesame toasted
- 2 tbsp scallion chopped
INSTRUCTIONS
Butterfly 14 oz chicken breasts like so.
Season both sides with 1 tsp garlic powder, 1/2 tsp paprika, and 1/4 tsp salt. Set aside.
Mix 2 tbsp olive oil with 1 cup breadcrumbs.
One by one, coat the chicken breasts in flour, eggs, breadcrumbs, eggs, and then breadcrumbs again. Shake to remove excess before frying.
Place the breaded chicken breasts in the air fryer. Cook at 375℉ for 15 minutes.
Meanwhile, mix the sauce ingredients together: 1/4 cup broth, 2 tbsp ketchup, 1 1/2 tbsp soy sauce, 1 tsp brown sugar, 1 tsp cornstarch, 1 tsp Worcestershire, 1 tsp Sriracha, 1/2 tsp paprika, and 1/2 tsp pepper. Microwave on medium for 1 and 30 seconds, and stir again once finished.
Serve the chicken with 3 cups cooked rice, 4 oz sliced cucumber. Sprinkle with 2 tbsp scallion and 1/2 tbsp toasted sesame seeds.