One of the biggest misconceptions I hear about steam oven is…
That steam ovens are only for steaming.
But ovens like the new Electrolux Steam Oven are designed to do both – traditional dry heat and steam-assisted cooking are amongst the many functions of the Electrolux. So you can steam when you need it – no steam, low, steam, full steam – your oven, your way.
So I put it to the test…
Same crumbed chicken to make a chicken katsu bowl (Comment KATSU and I’ll send you the full recipe):
• one cooked on TOP AND BOTTOM HEAT
• one using AIR FRY PLUS (steam first, then crisp)
And the result? Came in SO close.
The air fryer mode won by a whisker!!! Juicy on the inside, golden and crisp on the outside.
That combination of steam + heat + crisp was perfect.
It’s smart cooking, which is exactly what Electrolux brings to everyday life, through its Swedish design with balance, simplicity and wellbeing – better results, less effort.
*This is a partnered post with Electrolux Australia. All thoughts and opinions expressed are the author’s own.*
BAKED CHICKEN KATSU WITH JAPANESE INSPIRED SLAW
Serves 4
2 large free range chicken breasts
1/4 cup wholemeal flour
2-3 eggs, whisked
1 tbsp extra virgin olive oil
2 1/2 cups sourdough or wholemeal breadcrumbs
Japanese inspired slaw:
6 cups mixed shredded cabbages such as Chinese Wombok, Red Cabbage and Kale
2 Asian shallots (spring onions), trimmed and finely sliced
1 Green apple
2 red radish
3tsp toasted sesame seeds
Dressing:
1tbsp sesame oil
2 tbsp mirin
1 tbsp tamari
4 tbsp lemon juice
To serve:
Sriracha
Good quality mayonnaise (such as Undivided Food Co
Furikake (Japanese seasoning – purchase at Asian grocery store)
Japanese pickles such as Green St Tsukemono Pickle
Heat air fryer to 200C. Slice chicken breasts in half lengthways, then place between two pieces of baking paper and tenderise (knocking the muscle with a meat tenderiser or back of a rolling pin). Separate the flour, eggs and breadcrumbs between bowls and set up your baking tray for the chicken to be laid onto. Whisk the eggs and season the breadcrumbs with salt and pepper. Drizzle extra virgin olive oil into the crumbs and toss to coat them. Flour the chicken breast, shake excess then wash through the egg and crumb to finish. Place on an oven rack, spray with extra virgin olive oil. Repeat with all 4 pieces of chicken breast. Cook in the oven on Air Fry Plus for 20 minutes, flipping after 10 minutes. Whilst the chicken cooks make the slaw. Whisk together ingredients for the dressing, taste and season as required. Toss cabbage and shallots then drizzle with dressing to taste. Once the chicken is cooked, slice into 1 cm thick pieces and lay onto plates. Top with some quality mayonnaise and sprinkle with furikake (Japanese seasoning). Divide slaw between plates, sprinkle with toasted sesame seeds and serve.
