Japanese Curry

Air Fried Chicken Katsu Ramen Bowl

Air Fried Chicken Katsu Ramen Bowl

Ingredients

• 0.5 lb thin cut chicken breasts, about ¼-inch thin
• 2 tbsp plain unsweetened yogurt, dairy-free. See notes
• 6-8 tbsp golden ground flaxseed meal
• 1 tsp coarse sea salt
• ¼ tsp garlic powder
• ¼ tsp onion powder
• 4 tbsp avocado oil

For the instant ramen broth

• 500 ml chicken bone broth
• 2 tbsp coconut aminos
• 2 tsp rice vinegar
• 2 medium zucchinis, spiralized
• handful peppery baby greens such as dandelions, i use tatsoi and mizuna
• 2 whole soft boiled jammy eggs, optional
• 2 bulbs scallions, chopped

Method

1. If your chicken breast is not thin cut, butterfly and cut it in half
2. Cover it with parchment and use a mallet to pound the chicken to equal thickness, ¼-inch thin pieces
3. In a shallow bowl, coat the yogurt all over the chicken
4. Cover and store it in the fridge for 10-15 minutes or up to 24 hours
5. In a separate shallow bowl, combine flaxseed meal, salt, garlic and onion powder
6. Preheat a large stainless steel or cast iron skillet over medium heat until it feels too hot to place your palm near the surface, about 2-3 inches away
7. Add the oil
8. Shake off excess yogurt and dip the cutlet into the flaxseed meal bowl, pressing firmly to adhere to the chicken
9. Preheat the fryer at 400F (204C) for 5 minutes
10. Spray avocado oil into the basket
11. Place the cutlet in a single layer with some gap between
12. Spray the oil again over the cutlet
13. Air fryer at 400F (204C) for 8 minutes or until cooked through
14. In the meantime, prepare the zoodles, scallions, and jammy eggs, if using
15. Transfer the chicken to a wire rack so the bottom doesn’t get soggy from the moisture

For the ramen broth:

1. Before serving, heat up the bone broth in a medium size soup pot with coconut aminos and vinegar
2. Taste and adjust the seasoning
3. To serve, divide the zoodles to two ramen bowls, pour the broth over
4. Slice the eggs in half, if using
5. Add a handful of baby greens to each bowl
6. Slice the chicken cutlets to 1-1 5 inch pieces
7. Add on top of the zoodles
8. Sprinkle with scallions
9. Serve immediately