Katsu is all about the panko crust, and the air fryer nails it without a pan of hot oil. Toasting the panko for a minute before coating is the trick to a deep golden colour, since the dry crumb browns slowly on its own. Serve with a quick katsu sauce for dipping.
Everything you need
- 500 g chicken breast, cut into 3 cm pieces
- ½ cup (63 g) all-purpose flour
- 2 large eggs
- 1½ cups panko breadcrumbs
- 1 tsp garlic powder
- ¾ tsp fine salt
- as needed oil spray
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
0 of 6 done-
Toast the panko in a dry pan over medium heat for a minute or two until lightly golden, then tip onto a plate. This gives a deeper colour in the air fryer.
For this step
- 1½ cups panko breadcrumbs
-
Season the chicken with the garlic powder and salt. Set up three bowls: flour, beaten eggs, and the toasted panko.
For this step
- 500 g chicken breast
- ½ cup (63 g) all-purpose flour
- 2 large eggs
- 1½ cups panko breadcrumbs
- 1 tsp garlic powder
- ¾ tsp fine salt
-
Coat each piece in flour, then egg, then press firmly into the panko so it sticks. Spray all over with oil.
For this step
- ½ cup (63 g) all-purpose flour
- 1½ cups panko breadcrumbs
- as needed oil spray
-
Preheat the air fryer to 200°C / 400°F. Lay the bites in a single layer with space around each one, working in batches if needed.
-
Air fry for 12 to 14 minutes, turning halfway, until deep golden and cooked through (75°C / 165°F inside).
-
Rest a minute, then serve with katsu or tonkatsu sauce for dipping.
Tap a step to check it off. Your place is saved on this device.
Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Toasting the panko first is the single biggest upgrade. Untoasted crumb can stay pale even when the chicken is cooked.
- Don't skip the oil spray. A dry crumb looks powdery; a light mist turns it golden and crisp.
Make it your own
- Use the same method for pork loin (tonkatsu) or firm tofu.
- Slice and serve over rice with shredded cabbage as a katsu bowl.
Storing & reheating
Best fresh. Re-crisp leftovers at 190°C for 3 to 4 minutes. They keep 2 days airtight in the fridge.
Frequently asked
How do you get panko crispy in an air fryer?
Toast the panko in a dry pan first, press it on firmly, and spray with oil. Then cook at 200°C with space around each piece.
What temperature for chicken katsu bites?
200°C / 400°F for 12 to 14 minutes, turning halfway, until the inside reaches 75°C / 165°F.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
More air fryer recipes
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.