You’ll Need
For the Chicken
600g chicken thigh fillets, cut into strips
50g plain flour
1 egg, beaten
70g panko breadcrumbs
½ tsp sea salt
Olive oil spray
For the Nanban Sauce
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp caster sugar
1 tbsp water
For the Yuzu Tartare
2 hard-boiled eggs, finely chopped
120g mayonnaise
2 spring onions, finely sliced
1 tbsp finely chopped pickles
1 tsp yuzu juice or lemon juice
½ tsp Dijon mustard
Optional but Dangerous
Steamed rice
Shredded cabbage
Extra tartare
Method
Preheat your air fryer to 195°C.
Season the chicken with salt, dust with flour, dip in beaten egg and press into panko.
Spray generously with oil and arrange in a single layer.
Air fry for 12-14 minutes, turning halfway and spraying any dry patches.
Check the thickest strip reaches 75°C.
Mix the rice vinegar, soy sauce, sugar and water in a heatproof dish.
Air fry the sauce at 180°C for 3 minutes, stirring until the sugar dissolves.
Dip each hot chicken strip briefly into the nanban sauce and place on a rack.
Mix all the yuzu tartare ingredients.
Serve the chicken immediately with tartare, rice and shredded cabbage.