![]() Our recipe is based on our 7Qt PowerXL air fryer. Every air fryer is different, so you may need to adjust the cook time and temperature as you see fit.If you overlap it, the chicken katsu won't cook evenly and will not have even colors. Keep the chicken katsu in one single layer.If it's thinner or thicker, you may need to adjust the cooking time. Pound the chicken breasts out to about ¼ to ½ inch thick. ![]() This will allow the juices from the chicken leak out and cause the katsu to become soggy. Don't break the breading when flipping the chicken katsu midway into cooking.Plain shredded cabbage or cabbage salad.We love eating our air fried chicken katsu with: You can drizzle the sauce over the chicken katsu or serve it on the side for dipping. To serve:Ĭut the air fried chicken katsu into strips and serve with steamed white rice and thinly shredded cabbage. Just combine all the ingredients (ketchup, Worcestershire, oyster sauce, and sugar) into a bowl and mix until well combined. While the chicken katsu is air frying, make the katsu sauce. Once done, remove the chicken katsu from the air fryer basket and let the chicken rest for 2 to 3 minutes before cutting. □ Note: Every air fryer is different, so if needed, please adjust the cook time and/or cooking temperature as you see needed.ħ. Midway, flip the chicken katsu, then generously spray with cooking oil again and continue cooking. Air fry the chicken katsu at 400☏ for about 14 minutes, or until golden and cooked. Place the breaded chicken katsu in the air fryer basket and generously spray the top of the katsu.Ħ. Spray the bottom of the air fryer basket with cooking spray. Repeat with the other chicken breast half.ĥ. Scoop the panko on top of the chicken, then firmly pack the panko onto the chicken to help it stick. Next, give the panko a shake to flatten it. Dip the floured chicken into the beaten egg. Lightly tap to dust off the excess flour. Starting with the flour, coat the chicken on both sides and the edges. Bread the chicken breasts using the 3 stage breading method, one at a time. This will prevent the chicken from tearing and getting stuck onto the meat mallet.Ĥ. □ Pro tip: Use a piece of plastic wrap to cover the chicken breast when pounding. Place the two pieces of chicken breast side by side and pound then out with the flat side of a meat mallet to about ¼ to ½ inch thick. This will prevent you from getting cut, but still be careful!ģ. □ Pro tip: It is best to hold the chicken breast with your palm on top of it, to prevent being in the path of your knife. Try your best to keep the chicken breast even in thickness and be careful when cutting! With the chicken breast flat on the cutting board, slice the chicken in half. Prepare the breading station with the flour, beaten egg, and panko, each in its own container.Ģ. How to make chicken katsu in the air fryer For the chicken katsu:ġ. Cooked white rice and shredded cabbage (optional to serve with).Salt and pepper - For seasoning the chicken.We recommend the Bulldog brand katsu sauce. If you prefer, you could use store bough katsu sauce. Ketchup, Worcestershire sauce, oyster sauce, sugar - These ingredients is what katsu sauce is made of.Cooking spray - You could also you oil if you prefer, but cooking spray is just so much more convenient and coats the chicken cutlets and the air fryer basket well.It produces much crispier and less greasy cutlets than bread crumbs. Panko is much airier and coarser than bread crumbs. Panko - Also known as Japanese bread crumbs.Egg - Used in the 2nd stage of the breading process so the panko can stick.The all-purpose flour acts like a layer of protection for the chicken breast, which keeps from drying out. All-purpose flour - Just some plain flour for the 3-stage breading process.If your chicken breasts are smaller, use two instead. Also, most of chicken in US are pretty big, so we are slicing it in half to make two portions. Skinless boneless chicken breast - If you can't get chicken breasts that are boneless and skinless, you can always just remove it yourself.Please scroll down to the recipe card for the ingredient quantities! ![]()
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