Chicken Katsu

Chicken Katsu With “Ramen”

Chicken Katsu served over ramen (or zoodles) and broth

For the Chicken Katsu:
2lbs chicken tenderloins
1/2 cup corn starch
3/4 cup panko
Salt/pepper/seasoning of choice
2 eggs
2 tbsp olive oil

Prepare your bedding station. Place the panko and seasoning into a bowl. Crack the
eggs in to another bowl and mix with the 2 tbsp of water to thin it out a little bit.
Scramble. Prepare one more bowl with corn starch.
Dip the chicken, one by one, into the corn starch, shake off any excess. Follow by
dunking in egg wash, again drain excess. Last, cover in panko mixture. Place on a
sheet pan when finished. Repeat until all chicken is covered.
Preheat your air fryer to 400 F on the air fry setting.
Add the chicken, frying for about 10-12 minutes, flipping hand way.

For the broth and “ramen”
32 ounce beef broth
Tsp of beef bouillon
Splash of red wine vinegar
Splash of coconut aminos
Mixed fresh, shredded vegetables
Rice noodles prepared according to instructions (or veggie noodles would be great as

In a pot bring broth, bouillon, red wine vinegar, coconut aminos and veggies to a boil.
Lightly boil until veggies are soft yet firm.
Top noodles with broth, veggies, and chicken Katsu. I like to also serve with a side of
hardboiled egg.