Air Fryer Chicken Katsu Sandwiches | KitchenAid US

Name: Air Fryer Chicken Katsu Sandwiches | KitchenAid US
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8
Ingredients: Furikake (optional); dill pickle slices; 6 Brioche hamburger buns; Salt (to taste); 2 tablespoon lemon juice (1-2 Tablespoons); 1/2 teaspoon lemon zest; 1 teaspoon wasabi (or more to taste); 1/3 cup mayonnaise (77 g); 1/4 cup green onions (22 g, thinly sliced); 1/2 head green cabbage (about 500 g, or 2 cups of precut slaw); cooking oil Spray; 2 cups panko (126 g); 2 large eggs (100 g); 1 cup all-purpose flour (120 g); 1/2 teaspoon fresh grated ginger; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1 tablespoon rice wine vinegar (or apple cider vinegar); 1/4 cup water (59 mL); 1/4 cup soy sauce (59 mL); 6 skinless, boneless chicken thighs (about 2 pounds/907 g)

fromkitchenaid.com www.kitchenaid.com/countertop-appliances/recipes/air-fryer-chicken-katsu-sandwiches

Air Fryer Chicken Katsu Sandwiches

1 hr

cook 35 min

Ingredients

Instructions

SPECIAL EQUIPMENT: KitchenAid® Dual Convection Air Fry Oven with Air Fry basket or the KitchenAid® Induction Range with Air Fry Mode; 2 sheet pans
Line one sheet pan with paper towels, then place both sheet pans in front of you at your workspace.
Place the chicken thighs into a wide shallow bowl. In a separate bowl, whisk together the soy sauce, water, vinegar, garlic powder, black pepper and fresh ginger. For added ease, use your KitchenAid® Stand Mixer to mix everything together. Pour the liquid mixture over the chicken thighs, and allow to marinate for 5 minutes, turning occasionally to coat all sides.
While the chicken is marinating, prepare the dredging mixtures: eggs in one bowl, flour in one bowl, and panko bread crumbs in one bowl. Beat the eggs until they are smooth.
Remove the chicken thighs from the marinade and place them in a single layer on the paper-towel-lined sheet pan. Dry off any excess liquid from the thighs.
Working one at a time, dredge each chicken thigh in the flour. Shake off any excess flour, then submerge it into the egg wash. Allow any excess egg to drip from the thigh before finally coating all sides in the panko. Set the prepared chicken thighs in a single layer on your clean sheet pan.
Remove the dirty paper towels from the first sheet pan, wash and dry it, then place it back on the countertop. Set the KitchenAid® No-Flip Air Fry Basket onto the clean sheet pan.
Set the KitchenAid® Dual Convection Countertop Oven to Air Fry. Set the temperature to 425°F/220°C, and the time to 35 minutes. While the oven is preheating, generously spray (or brush) the basket with oil. Then, with the chicken still on the sheet pan, spray the exposed tops of the prepared chicken with the spray oil. Transfer each chicken piece from the sheet pan into the prepared air fry basket, flipping the pieces to the other side as you move them. Once again, spray the newly exposed side of the prepared chicken with spray oil.
Once preheat has completed, insert the chicken into the oven on the middle level. Once the timer is done, remove the basket from the oven and set it onto your sheet pan. (NOTE: Start checking the chicken around 28 minutes for crispiness and color. The chicken is done when the exterior is deeply golden brown.)
In the meantime, put together the Creamy Wasabi Slaw. Cut out the hard base and thicker leaf edges of the cabbage and slice it as thin as possible. Add the sliced cabbage and the green onions into a large bowl. In a separate bowl, whisk together all of the dressing ingredients. Toss the slaw mixture with the dressing.
Heat a flat bottomed skillet on your stove top. Spread mayonnaise on the insides of each bun and place the bun pieces mayo side-down into the pan to toast. Once toasted (about thirty seconds to one minute), layer as follows: bottom bun, layer of wasabi slaw, sprinkle of furikake (if desired), a piece of katsu chicken, two pickle slices, and top bun. Serve hot.