Heat a large pot with oil at least 2 inches high to 350 degrees. Starting with the flour dredge chicken one at a time then into the egg then into the panko breadcrumbs until fully coated. Add panko breadcrumb to a small shallow bowl. (If you don't have an air fryer, shallow fry in an inch of oil at 180c for 4. Heat oil in a large skillet over medium-high heat. Chicken katsu () is made of chicken breast fillet breaded with flour, egg, and Japanese panko breadcrumbs, then deep-fried until golden brown. Add the chicken, spray liberally with oil and cook for 10 minutes. Coat chicken breasts in flour, shaking off any excess dip into egg, and then press into panko crumbs until well coated on both sides. Place flour, beaten egg, and panko crumbs into separate shallow dishes. It pairs well with a side of steamed rice or cauliflower rice and a fresh salad. Whisk egg and add to a small shallow bowl. Season chicken breasts on both sides with salt and pepper. Serve the Air-Fried Chicken Katsu with kosher-approved tonkatsu sauce or your favorite kosher dipping sauce. Once the chicken is cooked, remove it from the air fryer and let it rest for a few minutes before serving. The cooking time may vary depending on the size and thickness of your chicken cutlets, so adjust accordingly. To increase the fluffy and crispy texture of panko, spray some water on panko and fluff it up with hands. Place the coated chicken cutlets in a single layer in the basket, without overcrowding.Īir fry the chicken cutlets at 200☌ for about 10 to 12 minutes, flipping halfway through, until the chicken is golden brown and cooked through. Stack two slices of ham and season with freshly ground black pepper. Spray the air fryer basket with cooking spray or lightly brush it with kosher oil to prevent sticking. Then coat the chicken cutlets in the flour mixture, pressing gently to adhere. Mix well to combine.ĭip each chicken cutlet into the beaten eggs, allowing any excess to drip off. Place the chicken llets in the preheated air-fryer and air-fry for 10 minutes, turning halfway through cooking. In a shallow bowl or dish, combine the almond flour, coconut flour, garlic powder, onion powder, paprika, and kosher salt. Place them between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to flatten them to about 1/2-inch thickness. 500g chicken tenderloins 25g sachet McCormick katsu crumb seasoning Canola oil spray 1/3 cup Japanese-style mayonnaise 1 tbsp pickled ginger, reserving 2. Optional: Kosher-approved tonkatsu sauce or your favorite kosher dipping sauce, for servingĬut the chicken breasts in half horizontally to create 4 thin cutlets.

Cooking spray or kosher oil (for air frying) Coat one side of chicken pieces with olive oil nonstick cooking spray.

Air fry chicken katsu