Name: Chicken Katsu
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 boneless skinless chicken thighs; 1 large egg; 1 cup panko bread crumbs; ½ cup all purpose flour; 1 tsp kosher salt; ½ tsp ground black pepper; ¼ cup worcestershire sauce; 2 tbsp granulated sugar; ¼ cup ketchup; 2 tbsp oyster sauce; 2 cups finely shredded cabbage, to serve; cooking spray

1

Season chicken all over with 1 tsp kosher salt and ½ tsp ground black pepper.

2

Place egg in a shallow bowl and beat until combined. Place panko in a shallow bowl and the flour in another shallow bowl.

3

Dredge chicken in the flour, shaking off excess. Transfer to egg wash, turning to coat, and then dredge in the panko, pressing to adhere. Transfer chicken to a greased air fry basket and repeat with the remaining chicken thighs.

4

Lightly mist the chicken with cooking spray and place in air fryer, flipping chicken over halfway through cooking. Air Fry at 375°F for 20 minutes.

5

Meanwhile, in a small bowl, whisk together worcestershire sauce, sugar, ketchup, and oyster sauce until smooth. Set aside.

6

Remove chicken from air fryer and transfer to a cutting board, let rest 4 minutes then cut into strips. Divide chicken and cabbage salad between plates and serve with reserved sauce.

Chicken Katsu

Ingredients

12 Ingredients

Instructions

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