Air Fryer Katsu
- 2 pork shoulder about 1/2 inch thick
- 1/4 tsp salt
- 1/4 cup all-purpose flour
- 1/8 tsp salt
- 1/2 tsp onion powder
- 2 eggs
- 1/2 tsp salt
- 1/3 cup all-purpose flour
- 1/4 cup water
- 1 1/2 cups panko breadcrumbs
- 1/8 tsp salt
- 2 tbsp ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- Place the pork shoulder in between two sheets of plastic wrap. Using a rolling pin or meat mallet, pound the pork into 1/4 inch. Next, season with salt on both sides.
- For the dredge, combine 1/4 cup all-purpose flour, 1/8 tsp salt, and 1/2 tsp onion powder in a shallow plate or bowl. Whisk together until well combined.
- For the egg batter, crack the eggs into a shallow plate or bowl. Add 1/2 tsp salt, 1/3 cup all-purpose flour, and water. Mix until thoroughly combined.
- For the breading, combine panko breadcrumbs and 1/8 tsp salt in a shallow plate or bowl. Mix together until combined.
- Preheat the air fryer to 360F or 182C.
- Coat the pork shoulder in the dredge, then transfer into the egg batter, and finally into the breading. Make sure the pork is coated on all sides at each stage.
- Arrange the pork in the air fryer basket or tray. To make the katsu extra crispy, spray generously with cooking oil spray on both sides.
- Air fry for 25 to 30 minutes or until the internal temperature reaching 145F or 63C. Be sure to flip halfway and spray both sides with cooking oil spray.
- Remove from the air fryer and transfer to a cutting board. While the pork is resting and slightly cooling, prepare the tonkatsu sauce. In a small mixing bowl, mix together ketchup, Worcestershire sauce, oyster sauce, and sugar. Stir to combine well.
- Slice the pork into 1-inch thick pieces or your desired thickness. Serve with a side of freshly cooked rice, shredded cabbage, and tonkatsu sauce.