Pound the chicken( with a meat mallet, rolling pin or anything heavy) into ½ inch thin cutlets.
Sprinkle salt and pepper. Let it rest, in open. This is called dry brining. It will help season the chicken from inside.
Meanwhile, Whisk the egg. Add the garlic powder, left over salt and flour.Whisk well.
Add water to make the consistency thinner than pancake batter(Check the video to see the consistency)
Prepare two shallow bowls. Add panko crumbs in one and batter in the second
Dip the chicken cutlet into the wet batter. Flip, dip again and Lightly Wring off the excess.
Now place the chicken into the bowl with panko crumbs. Press the crumbs in so that the chicken is coated well. Flip once or twice.
Place the crumb-coated chicken into the air fryer basket .Spray or brush oil on the side thats up.
Air fry for 12 minutes at 180C/350F.
After 12 minutes are over, flip the chicken. Brush or spray more oil.
Air fry for 5 more minutes at 200C/ 400F.(I find this final hike in temperature gives a nice golden hue to the air fryer chicken)
Video
Notes
Tonkatsu Sauce
Here is a quick homemade katsu sauce recipe. Give whisk together the below ingredients. Add a splash of water to make it drizzle- able.
2 tablespoon Worcestershire sauce
2 tablespoon tomato ketchup
2 teaspoon oyster sauce
1 teaspoon sugar
¼ teaspoon Salt
Serving Chicken Katsu
Cut the Chicken into thick slices, as shown in the picture.Either serve it simply with the sauce or you can go big and serve with steamed rice, shredded cabbage and black sesame seeds(like in the picture)You can also make Katsu Sando- Sandwich made with Katsu chicken.And lastly, you can also serve this with Japanese curry & rice.
Air fryer Time
Technically chicken breast can cook in 12 minutes in the air fryer. But I give it extra 5 minutes at high heat to get that nice golden brown hue.
Substitutes
You can use chicken breast or chicken thigh too. Make sure to pound the chicken into an even ½ inch thick cutlet.The Air frying time will remain the same.