Gluten Free Air Fryer Chicken Katsu
Total time44 min
Prep time20 min
Cook time24 min
4.9(25)
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ tsp salt
- ¼ tsp black pepper
For the breading
- ½ cup all-purpose flour
Chef's tipChoose 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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