Neil Takekawa of Hawaii Kai makes this recipe often because it is quick and his wife, Donna, enjoys it. When their two sons were growing up, Donna would fry chicken katsu. Now, they are more health-conscious and like to use the air fryer because less oil is required.
Neil starts with boneless, skinless chicken thighs and seasons both sides with salt and pepper. He then breads it in a classic cutlet method: first in cornstarch, then beaten eggs, then panko. After laying the chicken pieces in the air fryer, he sprays it with oil, then cooks it for 6 minutes at 350 degrees. He next flips over the pieces, sprays oil again and cooks another 6 minutes.
Just as it is presented in Japan, he shreds cabbage to serve with the katsu and a dip of store-bought tonkatsu sauce. If you don’t have this sauce, a mixture of ketchup and Worcestershire sauce is a good substitute.
You can’t beat this popular dish made quickly in under 30 minutes. If not served immediately, Neil undercooks the thighs a bit, so it’s still tender when warmed up. Winner, winner, chicken dinner.
Air Fryer Chicken Katsu
Ingredients:
• 2 large boneless, skinless chicken thighs
• 1 teaspoon salt
•1/2 teaspoon black pepper
•1/2 cup cornstarch or mochiko flour
• 2 large eggs, beaten
• 1 1/4 cup panko
• Spray oil, like Pam
• Shredded cabbage
• Tonkatsu sauce, such as Bulldog brand
Directions:
Season both sides of thighs with salt and pepper. Coat each thigh with cornstarch. Dip into the beaten eggs. Coat thighs with panko, pressing the chicken well so the panko sticks. Place chicken pieces in air fryer in a single layer with space between the chicken to allow air circulation. Spray each thigh with oil. Air fry at 350 degrees for 6 minutes. Flip chicken pieces over and spray again with oil. Continue air frying at 350 degrees for another 6 minutes. If the chicken thighs are very large, you may need to cook longer. Plan on two chicken thighs to serve one person. Recipe is easily multiplied. Serve with shredded cabbage and a dipping sauce.
