Can I cook chicken katsu without using an air fryer?

For sure! You can bake them in an oven at 400°F (200°C), flipping halfway, for around 18-20 minutes. If you'd prefer the classic method, fry the coated pieces in 350°F (175°C) oil for about 3-4 minutes per side, until golden and cooked through.

How can I whip up tonkatsu sauce from scratch?

The simple version? Mix together 4 tablespoons ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1/4 teaspoon garlic powder. To make it taste more authentic, stir in 1 tablespoon of mirin and a bit of grated ginger (about 1/2 teaspoon).

Can I use chicken thighs instead of chicken breasts?

Definitely! Thighs without skin or bones are a great choice and often turn out juicier. Flatten them out evenly (to about 1/2 inch thick) and cook the same way. You might need to give them an extra minute or two.

How do I make sure the coating stays on the chicken?

Here’s how you keep the breadcrumbs in place: 1) Make sure the chicken is dry before adding anything to it. 2) Press the panko onto the chicken gently but firmly. 3) Chill the coated chicken for about 15-20 minutes in the fridge before cooking. 4) Use cooking spray instead of brushing the oil, which could mess up the coating.

What are good options to serve with chicken katsu?

Go traditional with sliced cabbage, steamed rice, miso soup, and some fukujinzuke (pickled veggies). For a heartier spread, add potato salad made Japanese-style or cucumber salad. For a fun twist, serve it with curry sauce for Katsu Curry.

Perfectly Golden Chicken Katsu

Category: Meals for Every Occasion

Slice chicken horizontally to thin it out, add seasoning, coat with flour, egg, then breadcrumbs. Cook at 400°F in the air fryer for 10-12 minutes, flipping halfway. Serve with tonkatsu sauce, steamed rice, and cabbage.

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By Ana

Updated on Sat, 21 Jun 2025 14:28:28 GMT

Golden Chicken in Air Fryer | homebitesbyana.com

Recipe FAQs

→ Can I cook chicken katsu without using an air fryer?: For sure! You can bake them in an oven at 400°F (200°C), flipping halfway, for around 18-20 minutes. If you'd prefer the classic method, fry the coated pieces in 350°F (175°C) oil for about 3-4 minutes per side, until golden and cooked through.
→ How can I whip up tonkatsu sauce from scratch?: The simple version? Mix together 4 tablespoons ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1/4 teaspoon garlic powder. To make it taste more authentic, stir in 1 tablespoon of mirin and a bit of grated ginger (about 1/2 teaspoon).
→ Can I use chicken thighs instead of chicken breasts?: Definitely! Thighs without skin or bones are a great choice and often turn out juicier. Flatten them out evenly (to about 1/2 inch thick) and cook the same way. You might need to give them an extra minute or two.
→ How do I make sure the coating stays on the chicken?: Here’s how you keep the breadcrumbs in place: 1) Make sure the chicken is dry before adding anything to it. 2) Press the panko onto the chicken gently but firmly. 3) Chill the coated chicken for about 15-20 minutes in the fridge before cooking. 4) Use cooking spray instead of brushing the oil, which could mess up the coating.
→ What are good options to serve with chicken katsu?: Go traditional with sliced cabbage, steamed rice, miso soup, and some fukujinzuke (pickled veggies). For a heartier spread, add potato salad made Japanese-style or cucumber salad. For a fun twist, serve it with curry sauce for Katsu Curry.

Crispy Breaded Chicken

Golden, panko-covered chicken cutlets made healthier thanks to the air fryer. A Japanese favorite that’s just as tasty alongside rice and tonkatsu sauce.

Prep Time

10 min

Cooking Time

12 min

Total Time

22 min

By: Ana

Category: Lunch & Dinner

Skill Level: Intermediate

Cuisine: Japanese

Yields: 4 Servings

Dietary Preferences: Dairy-Free

Ingredients

→ Main Ingredients

01 1 1/2 cups panko breadcrumbs

02 1/2 teaspoon black pepper

03 Cooking spray or oil spray

04 2 boneless, skinless chicken breasts

05 1/2 teaspoon salt

06 2 large eggs, beaten

07 1/2 cup all-purpose flour

→ For Serving

08 Tonkatsu sauce, for dipping (bought or made fresh)

09 Shredded cabbage

10 Steamed white rice

Steps

Step 01

Slice each chicken breast lengthwise to make 4 thinner pieces. If some sections aren’t even, give them a quick pound. Sprinkle salt and pepper on both sides.

Step 02

Grab three shallow bowls: one for flour, another for the eggs, and one with panko. First, coat a piece of chicken in the flour, dip it into the egg next, and give it a good roll in the panko crumbs to coat completely.

Step 03

Set your air fryer to 400°F (200°C) and let it heat for a few minutes. Lightly mist the fryer basket and the chicken with spray oil. Lay the chicken flat in a single layer (you might need a couple of rounds). Cook for 10 to 12 minutes, flipping them halfway through, until golden and reaching 165°F inside.

Step 04

Cut the chicken katsu into slices. Pair it with a serving of steamed rice, shredded cabbage, and a healthy drizzle or side dish of tonkatsu sauce.

Notes

For an extra crunch, quickly toast the panko in a pan for a couple of minutes before use.
Tonkatsu sauce makes the dish! Pick it up at an Asian grocery store, or whip up your own using soy sauce, ketchup, and Worcestershire sauce.
Like it spicy? Mix sriracha into the egg or sprinkle some chili flakes on top before serving.