Panko Chicken

Step 1

First, trim off excess fat from the chicken breast and flatten it by using a meat tenderiser or rolling pin. If the chicken breast is too big, you can butterfly it by using a sharp knife.

Step 2

Season the chicken with salt and ground black pepper to taste. Whisk two eggs in one bowl. In another bowl combine plain flour, cornstarch, and garlic powder. Place panko breadcrumbs in a separate bowl.

Step 3

First, dredge the chicken in the flour mix. Then dip in the whisked egg. Next, coat them with panko breadcrumbs by gently pressing them in your hands.

Step 4

Pre-heat the air-fryer to 190'C for 2-3 minutes. Place the panko-breaded chicken breasts over the rack and leave enough space between each piece. Fry for 10-20 minutes or until the chicken is crispy. Spray a generous amount of cooking oil halfway through. Remove from heat and let it sit for 3-4 minutes then cut it into medium slices.Serve with ketchup, mayonnaise, sweet chilli sauce, hot chilli sauce, gravy, or a Japanese curry sauce and rice. You can check out our Prawn Katsu with Curry and Rice for the Easy Japanese Curry Sauce Recipe.