Gluten Free Air Fryer Chicken Katsu

Total time44 min

Prep time20 min

Cook time24 min

Crisp, golden chicken cutlets are the whole point here — chicken breasts pounded thin, seasoned simply, and coated in a crunchy crust before the air fryer works its magic, turning out that deep-fried katsu texture with way less oil and mess. The basket-and-flip method gives every piece an even, craggy crust that shatters when you bite into juicy, tender chicken underneath. A quick homemade sauce built from ketchup, Dijon mustard, and a touch of honey brings that classic sweet-savory katsu flavor without any fuss. Sliced into strips and fanned over steamed rice with crisp shredded cabbage, this is the kind of weeknight dinner that feels like a restaurant plate. A squeeze of lemon at the end brightens the whole thing up. It's an easy, satisfying dish to keep in your gluten free dinner rotation.

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp salt
¼ tsp black pepper

For the breading

½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 large eggs
1 ½ cups panko breadcrumbs
cooking spray

For the tonkatsu sauce

3 tbsp worcestershire sauce
2 tbsp ketchup
1 tbsp soy sauce
1 tsp dijon mustard
1 tsp honey

For serving

steamed white rice, for serving
shredded green cabbage, for serving
lemon wedges, for serving (optional)

Instructions

1
Make the tonkatsu sauce: stir together the Worcestershire sauce, ketchup, soy sauce, Dijon mustard, and honey in a small bowl until smooth. Set aside.
2
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides with the salt and black pepper.

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