Air Fryer Katsu

Air Fryer Katsu

Servings 2 people


  • 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

Egg Batter

  • 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

Tonkatsu Sauce

  • 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.
  • Enjoy!

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