Crispy and Kosher: Air-Fried Chicken Katsu!
Indulge in the delicious flavours of Air-Fried Chicken Katsu, now made kosher!
Ingredients:
2 boneless, skinless chicken breasts
1/2 cup almond flour
1/4 cup coconut flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt
2 eggs, beaten
Cooking spray or kosher oil (for air frying)
Optional: Kosher-approved tonkatsu sauce or your favorite kosher dipping sauce, for serving
Instructions:
Preheat your air fryer to 200°C.
Cut the chicken breasts in half horizontally to create 4 thin cutlets. 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.
In a shallow bowl or dish, combine the almond flour, coconut flour, garlic powder, onion powder, paprika, and kosher salt. Mix well to combine.
Dip each chicken cutlet into the beaten eggs, allowing any excess to drip off. Then coat the chicken cutlets in the flour mixture, pressing gently to adhere.
Spray the air fryer basket with cooking spray or lightly brush it with kosher oil to prevent sticking. Place the coated chicken cutlets in a single layer in the basket, without overcrowding.
Air fry the chicken cutlets at 200°C for about 10 to 12 minutes, flipping halfway through, until the chicken is golden brown and cooked through. The cooking time may vary depending on the size and thickness of your chicken cutlets, so adjust accordingly.
Once the chicken is cooked, remove it from the air fryer and let it rest for a few minutes before serving.
Serve the Air-Fried Chicken Katsu with kosher-approved tonkatsu sauce or your favorite kosher dipping sauce. It pairs well with a side of steamed rice or cauliflower rice and a fresh salad.
Tip: For an extra burst of flavour, try squeezing fresh lemon juice over the Air-Fried Chicken Katsu just before serving. It adds a refreshing citrusy twist that complements the crispy chicken perfectly.