Air fryer mango chicken katsu
Chicken katsu curry is a much-loved Japanese favourite, and our fruity twist on the classic is just as scrumptious as the original. Pams Mango Chicken Simmer sauce acts as a delicious base, and with three vegetables added to the sauce, it’s a great option for the fussiest of eaters!
- Pams rice bran oil spray
- ½ onion, finely diced
- 1 stalk celery, finely diced
- 1 carrot, grated
- 1 jar Pams Mango Chicken Simmer Sauce
- 2 skinless chicken breasts
- ¼ cup Pams Plain Flour
- 2 eggs
- 1 ½ cups Pams Panko Breadcrumbs
- Steamed Pams Jasmine Rice and greens or coleslaw, to serve
- Place a saucepan over low heat with a drizzle or light spray of oil. Add the onion, celery and grated carrot to the pan, and saute for 4-5 minutes or until the vegetables have softened.
- Pour the Pams Mango Chicken Simmer Sauce into the saucepan, and simmer for 5 minutes, stirring occasionally. Set aside.
- Using a knife, slice the chicken breasts in half horizontally. Cover with a piece of baking paper or eco-friendly plastic wrap, then use a rolling pin to flatten the chicken pieces until they’re around 2cm in thickness.
- Next, crumb the chicken pieces by coating in flour seasoned with salt and pepper, followed by beaten egg and panko breadcrumbs. Lightly spray with oil, then place into the basket of an air fryer. Cook for 5-7 minutes at 180 degrees celsius, then turn, spray lightly with oil and cook for a further 5-7 minutes or until the chicken is cooked through.
- Slice the chicken katsu and serve on top of steamed jasmine rice. Spoon the mango sauce over the top, and enjoy.
Skill level: easy
If you don’t have an air fryer, pan fry the chicken katsu with a drizzle of oil for 3-4 minutes on each side or until golden and cooked through!