Chicken Katsu
Servings: 12 pieces
Nutrition
Calories: 134kcal | Carbohydrates: 9.8g | Protein: 16.2g | Fat: 3.3g
Use this recipe to prep your Katsu ahead of time. You can store it in the freezer and be minutes away from Katsudon any time youd like to make it.
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Ingredients
For the Chicken Katsu
- 2 lbs (908 g) boneless skinless chicken breast
- ½ cup (60 g) cornstarch
- ¾ cup (100 g) ground cornflakes or panko
- salt and pepper
- 2 eggs
- 2 tbsp (30 ml) water
- (5 g) Oil spray
Instructions
For the Katsu
- Take your chicken breasts and slice them into thin pieces so they are about ¼" thick. You can take the back of your knife and use it as a tenderizer to help pound the pieces thinner and to even them out.
- Season lightly with salt and pepper.
- Prepare your breading station for the chicken. Place the corn chex into a food processor or blender to create a flour and put into a bowl. Crack the eggs into a bowl and mix in the water to thin it out. Scramble. Prepare a bowl of the corn starch.
- Dunk the chicken into the corn starch, shake off excess. Then dunk into the eggs, drain the excess. Then place into the corn chex and cover all portions of the meat. Shake off the excess. Place on a sheet pan when finished. Repeat for all pieces of chicken.
- Preheat your air fryer to 400°F on the air fry setting. Add the chicken and spray the top lightly with oil. Fry for 10 minutes, flipping halfway and checking on it occasionally.
Storage
- Allow the cutlets to cool and place in a ziplock bag, removing as much air as possible. Keep in the freezer.
- Reheat in the air fryer when you are ready to eat them again.
Nutrition Note
- I got 12 pieces from 2 pounds of chicken. You may find that you have more or less so keep that in mind for the nutrition estimates. The recipe also calls for 60g of corn starch and 100g of corn chex. I used 50g of corn starch and 85g of corn chex and that is reflected in the nutrition information. I wrote the recipe to have extra because there is nothing worse than running out of breading materials.
NUTRITIONAL INFO FOR THE Katsudon
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
132.3g
Protein
56.7g
Fat
23.2g
Calories
964.8 cals
This Post Has 3 Comments
Pretty good and easy to make. I don’t have an air fryer, so I just put the pork on a wire rack at 425 and put it in for 10 minutes for each side. You might have to adjust the temp and cooking time as I overcooked the pork some, but it worked and the sauce gives some of the juice back. Also, I used panko instead of corn flakes and would recommend blending them a little if you want it to cover the entire pork chop and spraying it with some nonstick spray so you get that brown fried look. If not, it will come out pale, but still crunchy.
Loved this one! It was so good! My husband, who doesn’t like onions was even impressed. Can’t wait to make more!
🙌🙌🙌