Rye Free Air Fryer Chicken Katsu

Total time44 min

Prep time20 min

Cook time24 min

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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
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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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