Air-fryer Karaage Chicken with Pickled Cucumber
This easy Japanese-inspired karaage chicken dish is a no-brainer for busy weeknights. It's flavoursome, easy to make and budget-friendly.
Ingredients
- 2 Lebanese cucumbers
- 2 carrots
- 1/4 cup rice wine vinegar
- 1 free range egg
- 1 cup peri peri-style panko breadcrumbs
- 500g chicken thigh fillets, cut into 3cm pieces
- 1/4 cup sweet chilli sauce
- 450g microwave long-grain white rice, heated to serve
- 2 spring onions
- 1 tbs fried shallots
- 1 tbs sesame oil
- 1/2 cup mayonnaise
Method
- Using a vegetable peeler, cut cucumber and carrot into long thin ribbons, then place cucumber in a glass bowl. Add vinegar and set aside for 10 minutes. Drain. Set carrot aside until required.
- Meanwhile, place egg in a bowl and breadcrumbs in a shallow dish. Dip chicken in egg, then press in breadcrumbs to coat. Place chicken on a plate.
- Preheat a 4L air fryer to 200°C, then line the basket with baking paper. Air-fry chicken, in batches, for 12 minutes or until cooked through and golden-brown.
- Combine mayonnaise and sweet chilli in a small bowl. Divide rice among bowls. Add carrot and pickled cucumber. Top with chicken. Sprinkle with onion and shallots, then drizzle with sesame oil. Serve with mayonnaise.
