I was one of those kids growing up that didn’t like my food touching. Yes once in a while I chopped it all up and mixed it all together, but when you have different textures and sauces I just don’t like it all together. Still as an adult I whip out the divided plates. These came out looking like bento boxes, and made me super happy to have each item divided! You could really get the brine done ahead of time then coat the chicken and cover in the fridge until you are ready to cook them. I loved the air fry version, they come out so crisp and not dripping in extra oil. Of course you can pan fry them or bake them in the oven too.
Air Fryer Japanese Chicken Cutlet
(Adapted from Low Carbing Asian)
3/4 lb Boneless and Skinless Chicken Thigh about 3-4 pieces
1/8 tsp Salt
1/8 tsp Black Pepper
1/2 Cup Almond Flour
3 oz Unflavored Pork Rinds 1/3 Cup if using Pork Panko
2 tbsp Sugar Free Ketchup
1 1/2 tbsp Worcestershire Sauce
1 tbsp Oyster Sauce
1 tsp Monkfruit or sweetener of choice
2 Cups Water
1 tbsp Salt
Add 2 cups of water and 1 tbsp salt into a large mixing bowl. Add chicken to start brine process and brine for 1 hour. Note – you can skip this step if desired.
Pat chicken dry with a paper towel. Once dried, sprinkle salt & black pepper on both sides and set aside. Note – if you did the brine, omit or very lightly salt.
In a small mixing bowl, combine Sugar Free Ketchup, Worcestershire Sauce, Oyster Sauce and Swerve/Monkfruit. Mix well and set aside.
Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine. You can also use your hands to crush the pork rinds if you don’t have a food processor, but we strongly recommend using a food processor. Note – Skip this step if you are using Pork Panko.
Fill 1 mixing bowl with Almond Flour, 1 mixing bowl with beaten eggs, 1 mixing bowl with crushed Unflavored Pork Rinds/Pork Panko.
Take a piece of chicken thigh and dip in the following order: Almond Flour > eggs > Unflavored Pork Rinds/Pork Panko. Once coated, place into air fryer tray and air fry for 13-15 minutes at 390F.
Once air fried, slice the cutlet into 1/2 inch slices and enjoy with keto tonkatsu sauce from step 4)!