Ingredients
Equipment
Method
- Butterfly the chicken thigh: slice through the thick part and open it like a book so it is thin and even. Cut it into two pieces.
- In a small bowl, mix the salt, Ajinomoto, black pepper and white pepper. Mixing first helps the seasoning spread evenly. Sprinkle it over both sides of the chicken, rub it in, and rest for 30 minutes to 1 hour.
- Set up the flour, beaten egg and panko. Keep one hand dry for the flour and panko, and use the other for the egg. Coat each piece in flour and shake off the excess, dip in egg, then coat in panko, patting gently so it covers every side.
- Spray both sides generously with oil. This is what turns the panko golden instead of pale and dry.
- Air fry at 200°C (390°F) for about 14 minutes, flipping at the 7 minute mark. If you see white patches or uneven colour when you flip, that part did not get enough oil, so give it another spray and continue air frying.
- While the chicken cooks, halve the cherry tomatoes and cut the lemon into wedges, saving some to juice for the sauce. Shred the cabbage as fine as you can.
- For the sauce, start with the garlic powder, onion powder and parsley, then add the Japanese mayo, lemon juice, honey and gochujang. Mix until smooth.
- If the katsu is not brown enough at the end, give it another 2 minutes. Do not go much longer, or the chicken starts to dry out.
- Plate the cabbage, tomatoes, katsu and a wedge of lemon, and serve with the gochujang mayo.
Video
Notes
What I tested: I cook this in a Ninja Crispi Pro 6-in-1 Glass Air Fryer using the large glass container. The times in this recipe are for that setup. Other air fryers and smaller containers can cook faster or slower, so start checking a couple of minutes early.
My two glass containers: the small one (left) and the large one (right). Serves: Two. I cut the thigh into one bigger piece for me and a smaller one for my daughter. Oil spray: There is no deep frying, but the panko does need a generous spray on both sides to brown. Doneness: Make sure the chicken is fully cooked with no pink left and the juices run clear (74°C / 165°F if you use a thermometer). Cabbage: For extra crispness, soak the shredded cabbage in cold water for a few minutes, then drain and dry it well.
My two glass containers: the small one (left) and the large one (right). Serves: Two. I cut the thigh into one bigger piece for me and a smaller one for my daughter. Oil spray: There is no deep frying, but the panko does need a generous spray on both sides to brown. Doneness: Make sure the chicken is fully cooked with no pink left and the juices run clear (74°C / 165°F if you use a thermometer). Cabbage: For extra crispness, soak the shredded cabbage in cold water for a few minutes, then drain and dry it well.