#air fryer chicken katsu

[goawayimcrabby]

Cuisine - Air Fryer Chicken Katsu Recipe

Try making your own air-fryer chicken katsu. You need only a few ingredients and it comes together very quickly. Serve with tonkatsu or barbecue sauce for dipping.

[metamag]

Recipe for Air Fryer Chicken Katsu Try making your own air-fryer chicken katsu. You need only a few ingredients and it comes together very quickly. Serve with tonkatsu or barbecue sauce for dipping. 1 tablespoon barbecue sauce, 1 cup panko bread crumbs, 1 large egg, 3/4 pound chicken breast cutlets, 1 tablespoon chopped green onions, avocado oil cooking spray, salt to taste

[elirey88]

Air Fryer Chicken Katsu Make your own chicken katsu in the air fryer. Only a few ingredients are required, and it comes together quickly. Serve with barbecue or tonkatsu sauce on the side for dipping.

[woman-respecter]

i am GOING to make air fryer chicken katsu with japanese curry and cabbage salad tonight. everyone yell at me if i don’t.

[idyllcy]

Day 4 - Cooking for each other

You should really know better than to expect Komaeda to be able to work the kitchen without his luck interfering.

The broken air fryer sits on the counter, and Komaeda stares at the... chicken? in his hands. You purse your lips in mild amusement as Komaeda stares at you wide-eyed. 

"That was new."

"I know."

"Yeah?"

"Mhm," Komaeda looks down at the food, skin flushed with embarrassment. "I'm sorry. I'll buy a new one."

"Nagi," You take the food from his hand and chuckle. "I'll take a look at it later. You wanted chicken katsu, right?"

"Mhm," He mumbles. "Sorry."

"Don't be," You hand him the burnt chicken to put into the compost, and you grab the mallet. "You did better than last time."

"Thank you," Komaeda reaches for the chamomile, filling the kettle and sitting down to watch you cook. 

"Did you know this was going to happen?" You reach for the egg.

"Kind of," He pauses, fiddling with his fingers. "I thought it'd be nice for me to cook for once."

"It was sweet of you," You smile. "But we promised that you wouldn't cook, right?"

"I wanted to try... it out," Komaeda tries explaining.

"I'm not angry," You pour the oil into the pot. "I promise."

Komaeda watches the water boil in the kettle and pours the tea into the two mugs. He lets the tea seep as you slide the katsu into the oil, gloves on. Thanks to him, you had to waste so much oil for a meal... how disappointing of him.

"Nagi," You hum. "Can you get a plate for me?"

"Hm? Ah, yes!" Komaeda blinks out of his trance. "I'm sorry about the kitchen... again."

"It's not an issue," You place the katsu onto a paper towel and then the plate. "It's because of your new function on the hand."

"H-huh?"

"Bluetooth waves, I think," You grin. "Your hand has a new music function, right? Since it runs on the same waves, it tampers a little. I'll bring it to Hinata tomorrow morning so relax a little, hm?"

"A-alright," Komaeda helps you cut the katsu. 

"Itadakimasu!" 

As Komaeda chews on his food, he doesn't feel as bad all of a sudden.

As long as he had you, he supposes.

[blushcoloreddreams]

3 Chicken marinade recipes

(Each one for 500g of chicken breast in ziplocks)

Honey & mustard

3 spoons of Mayo

2 spoons of mustard (i like Dijon)

1 spoon of honey

1 spoon of paprika (you can use the sweet one too depending on your spice tolerance)

1/2 spoon of salt

1/2 spoon of black pepper

The juice of 1 lime

( I like to prep it in a pan)

A la genovese

12 leaves of basil

2 garlic gloves

1/2 lime juice

1 pack of parmesan cheese

200 ml of olive oil

Salt and pepper to your taste

Put all that in a grinder, add it to your chicken, shake and ready to cook it - for this one I prefer to use an air fryer

Katsu oriental marinade

1 spoon of grated ginger

1 spoon of paprika

1 spoon of ketchup

1 spoon of vinegar

50 ml of Shoyu sauce

Salt and pepper

[therewillbesnackstherewill]

I didn’t have the time or energy to take good pictures, but I made Japanese curry with chicken katsu tonight for dinner. It was good! I didn’t have any carrots so I subbed in more potatoes, and I didn’t have chicken thighs so I cut some breasts I had in half instead.

This has reminded me how much I detest deep frying, so next time I’m using those Gardein chick’n cutlets, throwing them in the air fryer, and calling it a day. I also couldn’t find my stupid oil thermometer, so I didn’t notice that my oil got too hot after batch one.

Recipe is from here:

[myf00djournal]

How good is progress? Chip chip chip away.

My watch went a bit haywire at the beginning, missed the start apparently, and the entire run whenever I looked it kept showing inaccurate splits. At one point it said 6:15 but clearly none of them were. It made me push because I thought I was running behind pace 😤 So bizarre. That’s Apple for you lol. My Runna membership is in lieu of getting a Garmin but unfortunately they don’t have a feature that paced you through “race day” it’s just training plans. They said that feature is coming though so fingers crossed 🤞🏽

Very proud of my efforts especially over the last 6 weeks but that work started about a year ago 🙏🏽 🏃🏽‍♀️ I just completely believe in myself now. It is so daunting looking back. This time last year I was still chasing my 2022 goal of going under 30. Once everything clicks it’s just magic 🪄

I haven’t been posting my whole day lately. I just took a break. I still tracked on some days but I’m feeling like I had a good understanding of my routine foods lately and didn’t need to input everything.

My week has felt pretty consistent. I did strength training 4x, and after tomorrow will have run 22.5km in total. I felt tired though because we had a shutdown period at work and I WFH. It felt very tiring to go back 🙃

I did my easy run on Tuesday but skipped a 7km progressive run on Thursday because it was 40 degrees here 🥵 I’m running my 11km long run tomorrow with my mate around the river so I’m excited for a change of scenery and some company. Next week is a deload week as it’s halfway through the program and I am keeeeeeen.

Today after parky I just got a coffee ☕️ . I had had Nutrigrain before I ran, just a small portion. I usually have half an English muffin but we ran out.

Came home and did uni work 📚 as my semester started this week.

Went to our fave sushi 🍣 place for lunch. I love my wagyu beef, prawn nigiri, katsu 🤤, 🐙 had about six plates. Then checked out JB and got one of those 14 in 1 air fryers and slow cookers all of that jazz. Josh had been eyeing it off for months and my family gave him a voucher for his birthday. Cute.

Then we got bubble tea because that’s our new Saturday thing. I tried a rose green tea. Tasty.

And then I did a uni reading and napped 🥰

Josh is currently cooking up a chicken korma with basmati and naan that I am stoked for. Get in my belly.

We have leftover lemon meringue cake from the birthdays last night so will also get into that 🤭 generous servings to fuel me up!

I hope everyone had a nice week and is enjoying their weekend 🫶🏽

[foodies-channel]

🍥 Homemade Chicken Katsu (air fryer)

🍔YouTube || 🍟Reddit

[mycookwarereviews]

Crispy Perfection: Mastering Air Fry Katsu Chicken - https://tinyurl.com/2cl8zqey

[maryrecetas]

Pollo Katsu airfryer

Ingredientes Para el chicken katsu:

1 pechuga de pollo sin piel ni hueso (unos 326 g) si tus pechugas de pollo son más pequeñas, puedes usar dos pechugas de pollo y omitir el corte

120 gramos de harina de trigo

1 huevo grande batido

60 gramos de panko, también conocido como pan rallado japonés

Sal y pimienta negra al gusto

Arroz blanco cocido (para servir con el katsu)

Repollo verde finamente rallado (para servir con el katsu) Para la salsa de chicken katsu:

34 gramos de ketchup

30 mililitros de salsa Worcestershire

12 gramos de salsa de ostras

1 cucharadita de azúcar granulado

Instrucciones Para el chicken katsu:

Prepara la estación de empanizado con la harina, el huevo batido y el panko, cada uno en su propio recipiente.

Con la pechuga de pollo plana en la tabla de cortar, corta el pollo por la mitad. ¡Haz lo posible por mantener el grosor de la pechuga de pollo uniforme y ten cuidado al cortar!

Coloca las dos piezas de pechuga de pollo una al lado de la otra y aplánalas con el lado plano del mazo de carne hasta obtener un grosor de ¼ a ½ pulgada. Recomendamos cubrir el pollo con un pedazo de plástico cuando lo estés aplastando para evitar que se rompa.

Empaniza la pechuga de pollo, una a la vez, comenzando con la harina. Cubre el pollo por ambos lados y los bordes con harina y da golpecitos ligeros para quitar el exceso. Sumerge el pollo enharinado en el huevo batido. Asegúrate de cubrirlo completamente. Por último, aplana el panko antes de colocar el pollo en él. Echa el panko sobre el pollo, luego presiona firmemente el panko sobre el pollo para ayudarlo a adherirse. Repite con la otra mitad de la pechuga de pollo.

Rocía el fondo de la cesta de la freidora de aire con spray de cocina. Coloca el chicken katsu empanizado en la cesta de la freidora de aire y rocía generosamente la parte superior del katsu.

Fríe el chicken katsu en la freidora de aire a 400°F (204°C) durante unos 14 minutos, o hasta que estén dorados y cocidos. A mitad de camino, voltea el chicken katsu, vuelve a rociar generosamente con aceite de cocina y continúa cocinando.

Una vez hecho, retira el chicken katsu de la cesta de la freidora de aire y deja que el pollo repose de 3 a 5 minutos antes de cortar.

Para la salsa katsu: 8. Mientras el chicken katsu está en la freidora de aire, prepara la salsa katsu. Simplemente combina todos los ingredientes (ketchup, salsa Worcestershire, salsa de ostras y azúcar) en un tazón y mezcla hasta que estén bien combinados.

Para servir: 9. Una vez que el chicken katsu esté listo, córtalos en tiras y sirve con arroz blanco al vapor, una cama de repollo rallado y la salsa katsu. ¡Disfruta!

Notas

Por favor, consulta la publicación anterior para referencias fotográficas paso a paso, consejos y preguntas frecuentes.

Preparar tu estación de empanizado antes de comenzar te ahorrará tiempo y mantendrá todo súper organizado y libre de estrés.

La harina y el panko sobrantes se pueden almacenar en recipientes herméticos y guardar en el congelador para cuando los uses de nuevo. Así que si prefieres, usa un poco más de harina y panko para facilitar el empanizado.

La receta de la salsa es justo para 2 chicken katsu. Si eres amante de la salsa, puedes duplicar la cantidad.

Si aumentas la cantidad de chicken katsu que estás haciendo, ¡no los pongas todos en la freidora de aire a la vez! Mantén el chicken katsu en una sola capa para que se cocinen de manera uniforme y tengan el mismo color.

Todas las freidoras de aire son diferentes, lo que significa que pueden variar en la configuración de temperatura y tiempo de cocción. Así que, por favor, ajusta el tiempo de cocción y la temperatura de la freidora de aire según lo consideres adecuado para tu freidora de aire. Nuestra receta se basa en nuestra freidora de aire Power XL de 7QT.

[halftheguilt]

Chicken Katsu Recipe | Half The Guilt

Chicken Katsu is a beloved Japanese dish known for its crispy and flavorful breaded chicken cutlets. This recipe offers a healthier twist on the classic by using panko breadcrumbs and shallow frying. It's the perfect choice for those looking to enjoy a guilt-free crispy chicken dish.

Cultural Background and Significance

Chicken Katsu is a popular dish in Japan, often enjoyed in bento boxes or as a comforting meal. It has its roots in Japanese cuisine and showcases the influence of Western-style breaded and fried foods.

Health Benefits of Chicken Katsu

- High protein content for muscle health. - Lower in calories compared to deep-fried chicken. - Provides essential nutrients and energy.

Tips for a Perfect Cook

- Use panko breadcrumbs for extra crispiness. - Ensure oil is hot enough for frying. - Rest the cooked chicken on a paper towel to remove excess oil.

Variations and Modifications

- Pork Katsu Substitute chicken with pork cutlets. - Vegetarian Try with tofu or mushrooms. - Spicy Add chili flakes to the breading mix.

Common Mistakes to Avoid

- Overcrowding the pan while frying. - Using regular breadcrumbs instead of panko. - Not seasoning the chicken adequately.

Frequently Asked Questions

Can I bake Chicken Katsu instead of frying it?Yes, you can bake it at 400°F (200°C) for about 25-30 minutes.What is Tonkatsu sauce, and where can I find it?Tonkatsu sauce is a sweet and tangy condiment. You can find it in most Asian grocery stores or make your own.Can I use chicken thighs instead of breasts?Yes, you can, but adjust the cooking time accordingly.Is Chicken Katsu gluten-free?It can be made gluten-free by using gluten-free flour and breadcrumbs.What's the best side dish for Chicken Katsu?It's traditionally served with shredded cabbage and steamed rice.Can I prepare Chicken Katsu in advance?You can bread the chicken in advance and refrigerate it until ready to fry.How do I reheat leftover Chicken Katsu?Reheat in the oven at 350°F (175°C) for about 10 minutes to maintain crispiness.Is this suitable for a keto diet?It's not keto-friendly due to the breading, but you can make a keto version using almond flour.Can I use an air fryer for Chicken Katsu?Yes, you can air fry it at 375°F (190°C) for about 15 minutes, flipping halfway.What's the origin of Chicken Katsu?Chicken Katsu originated in Japan and was influenced by Western-style breaded and fried dishes.

Conclusion

Indulge in the crispy goodness of Chicken Katsu with our easy and healthier recipe. Enjoy this Japanese favorite guilt-free, and don't forget to share your delicious creation on social media with #HalfTheGuilt101. Try it today and follow us for more mouthwatering recipes! Read the full article

[auntie-cosima]

Asian - Air Fryer Chicken Katsu Try making your own air-fryer chicken katsu. You need only a few ingredients and it comes together very quickly. Serve with tonkatsu or barbecue sauce for dipping.

[smownan]

i forgot my air fryer can fry. with air. im gonna make chicken katsu

[uswnt5]

when cooking chicken katsu in the air fryer. try using starch instead of flour. it makes a difference.

thanks for the tip!

[what-marsha-eats]

Includes directions for a sheet-pan variation done in the oven. Also includes a second recipe for homemade tonkatsu sauce, a sweet and savory Japanese condiment.