17
Recipes
Chicken Katsu
1kg chicken breasts cut in half horizontally
Salt
1 1/2 cups all-purpose flour
3 eggs beaten
3 cups panko breadcrumbs
Olive oil spray
2 shallots, finely sliced, for garnish
Tonkatsu Sauce
1/2 cup tomato sauce
2 tablespoon soy sauce
2 teaspoon brown sugar
1 tablespoon mirin
2 teaspoon Worcestershire sauce
1 teaspoon freshly grated ginger
1 teaspoon finely minced garlic
1. Tonkatsu Sauce - In a small bowl combine all
ingredients.
2. Place chicken breasts between plastic wraps
and gently pound out to 1cm thick.
3. Salt the chicken liberally, cover, and place in
the refrigerator for about 1 hour.
4. Set up a breading station with three bowls.
Place the flour into one bowl. Beat the eggs
and water together and pour into a second
bowl. Place panko breadcrumbs into the third
bowl.
5. Place chicken in flour, shake off any excess.
Dip into egg wash, coat well, then shake off
excess. Dredge in panko breadcrumbs. Place
the coated chicken on a plate and chill for 1
hour. Repeat with all the chicken.
6. Place chicken in cooking drawer lined with
baking paper. Select POULTRY, adjust
TEMPERATURE 180°C, TIME 20 minutes.
Spray the chicken with olive oil spray and
close the basket. Press start button.
7. Halfway through the cooking process, turn the
chicken over, spray with olive oil spray and
continue the cooking.
8. When the chicken is fully cooked, carefully
remove from the cooking drawer using heat
resistant utensils and onto a clean chopping
board. Cut into thin strips that you can pick up
with chopsticks. Serve with rice and tonkatsu
sauce.
Greek Chicken Gyros with Tzatziki Sauce
Chicken marinade
500g chicken breast, sliced into thin strips
1/4 cup greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon Extra Virgin Olive Oil
1/2 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano
Tzatziki sauce
1 cup greek yogurt
1 cucumber, seeded, finely grated and drained
2 cloves garlic, finely minced
1 teaspoon lemon zest plus 1 tablespoon fresh
lemon juice
2 tablespoon chopped fresh dill
Salt and freshly cracked black pepper, to taste
Greek salad
2 tomatoes, diced
1 cucumber, peeled and diced
1/4 red onion, diced
1 tablespoon Italian parsley, chopped
1/2 tablespoon extra virgin olive oil
Salt and pepper to taste
150g feta cheese, cubed
4 Greek pita breads or naan bread or flatbread
1. Place chicken and all marinade ingredients
in a bowl and let marinate at least 30
minutes, preferably 2-4 hours up to 24 hours,
refrigerated.
2. To make tzatziki sauce, combine all ingredients
together.
3. To make greek salad, place all ingredients
together in bowl. Stir to coat. Season to taste.
8. Lay chicken pieces into the air fryer. Select
POULTRY, adjust TEMPERATURE 190°C and
TIME 7 minutes.
4. After cooking, carefully remove from the
cooking drawer using heat resistant utensils.
5. Place cooked chicken in selected bread. Top
with tzatziki sauce and Greek salad. Add
additional feta, if desired.
Note: Ensure that the chicken is thoroughly
cooked before consuming. Time may vary
depending on the size and thickness of the
chicken.
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