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Meat
Easy
2 Servings
Allergens 
1 Hour, 20 Minutes
Diets
As you’ve seen from other recipes, the air-fryer is great for cooking crispy, breadcrumb-covered foods, but this version of chicken katsu uses seasoned ground almonds instead. However, you could use breaded chicken fillets if you wish. The sauce with the fillets, whichever way they are coated, is a must. Also great served with steamed rice and bok choy.
125 grams/1 and 1/4 cups Gefen Ground Almonds
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/2 teaspoon freshly ground Gefen Black Pepper
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
450 grams/1 pound mini chicken fillets
1 egg, beaten
oil, for spraying/drizzling
coriander/cilantro leaves, to serve
1 teaspoon Tuscanini Olive Oil or avocado oil
1 courgette/zucchini (approximately 150 grams/5 ounces), finely chopped
1 carrot (approximately 100 grams/3 and 1/2 ounces), finely chopped
1 onion (approximately 120 grams/4 and 1/2 ounces), finely chopped
1 eating apple (approximately 150 grams/5 ounces), cored and finely chopped
1 teaspoon ground ginger, such as Pereg
1 teaspoon ground turmeric
2 teaspoons ground cumin, such as Pereg
2 teaspoons ground coriander
1 and 1/2 teaspoons mild chilli/chili powder
1 teaspoon garlic powder
1 and 1/2 tablespoons runny honey
1 tablespoon soy sauce such as Haddar (or gluten-free if you wish)
700 milliliters/3 cups vegetable stock (700 milliliters/3 cups water with 1 and 1/2 stock cubes)
First make the sauce. The easiest way to ensure all the vegetables and apple are finely chopped is to combine them in a food processor. Heat the oil in a large saucepan and sauté the finely chopped vegetables and apple for five minutes. Add all the seasonings, honey, soy sauce and stock and stir well, then bring to a simmer and simmer for 30 minutes.
Meanwhile, mix together the ground almonds, seasonings and spices. Dip each chicken fillet into the beaten egg, then into the almond-spice mix, making sure each fillet is fully coated. Spray the coated chicken fillets with olive oil (or simply drizzle over).
Preheat the air-fryer to 180 degrees Celsius/350 degrees Fahrenheit.
Place the chicken fillets in the preheated air-fryer and air-fry for 10 minutes, turning halfway through cooking. Check the internal temperature of the chicken has reached at least 74 degrees Celsius/165 degrees Fahrenheit using a meat thermometer – if not, cook for another few minutes.
Blend the cooked sauce in a food processor until smooth. Serve the chicken with the Katsu Sauce drizzled over (if necessary, reheat the sauce gently before serving) and scattered with coriander leaves. Any unused sauce can be frozen.
From The Air-Fryer Cookbook: Quick, Healthy and Delicious Recipes for Beginners by Jenny Tschiesche, Ryland Peters & Small
Photography by Clare Winfield © Ryland Peters & Small 2022
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