Wheat Free Air Fryer Chicken Katsu

Total time44 min

Prep time20 min

Cook time24 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!