Air Fryer Chicken Katsu Bowl
This Air Fryer Chicken Katsu Bowl features tender, air-fried chicken katsu served over fluffy jasmine rice, with zesty kimchi and fresh cucumber for a delicious and satisfying meal.
Ingredients
For the Chicken
- 2 pieces chicken breasts, boneless and skinless (about 1 lb.)
- 1/2 cup cornstarch (or arrowroot powder)
- 2 pieces eggs
- 1 1/2 cups panko (gluten-free if needed)
- as needed spray avocado oil spray
- Kosher to taste salt
For the Rice
- 1 1/3 cups jasmine rice (rinsed)
For Serving
- kimchi (for serving)
- sliced cucumber
- green onion, sliced on the bias (for garnish)
- 3 tablespoons gochujang
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons water (to thin, as needed)
Instructions
Preparation
- Cook the jasmine rice according to the package directions!
- Flatten the chicken breasts and season with kosher salt.
- Set up breading stations with cornstarch, beaten eggs, and panko.
- Preheat the air fryer to 370ºF (188ºC).
- Coat the chicken in cornstarch, then egg, and finally panko.
Cooking
- Air fry the chicken for 11 minutes, flipping halfway through and spraying with avocado oil.
- Increase the temperature to 400ºF (200ºC) and air fry for an additional 2-3 minutes.
Assembly
- Mix gochujang, mayonnaise, and water for the sauce.
- Assemble the bowls with a layer of rice, sliced chicken katsu, kimchi, cucumber, green onions, and drizzle with the gochujang sauce.
Notes
Serve hot for the best experience. Store leftovers in separate airtight containers and consume within 3 days.