Start by pounding the chicken breasts until they’re evenly thin. This helps them cook quickly and stay tender.

Set up a breading station: one plate with seasoned flour, one with beaten eggs, and one with panko breadcrumbs.

Dredge each chicken breast in the flour, shaking off the excess, then dip into the egg, and finally press into the panko breadcrumbs, ensuring it’s well-coated.

Preheat the air fryer to 375°F (190°C).

Spray both sides of the breaded chicken lightly with cooking spray.

Air fry for 10-12 minutes, flipping halfway through, until golden and crispy. The internal temperature should reach 165°F (74°C).

Heat about ½ inch of oil in a large pan over medium heat.

Carefully place the chicken in the hot oil and fry for 3-4 minutes per side, until golden brown and cooked through.

Transfer to a paper towel-lined plate to drain any excess oil.

While the chicken is cooking, use a mandolin to thinly shred the cabbage.

Toss the thinly shredded cabbage with the sesame dressing. 

To make the dressing, simply combine all the ingredients and whisk until smooth.

Slice the chicken katsu and serve it alongside the cabbage salad.

Drizzle tonkatsu sauce over the chicken and garnish with green onions for extra flavor.

Enjoy this crispy chicken katsu with a side of steamed rice for a complete meal!