Crispy Asian-Spiced Chicken Filets with Pecorino and Bacon
Juicy, Asian-marinated chicken filets with a crispy Pecorino crust, served with smoked bacon.
Equipment
- Mixing bowls
Ingredients
- 4 rashers smoked bacon
- 2 chicken filets
- ½ teaspoon coarse sea salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon garlic minced
- 1 2-inch piece ginger, peeled and minced
- 1 teaspoon black mustard seeds
- 1 teaspoon mild curry powder
- ½ cup coconut milk
- ⅓ cup crushed tortilla chips
- ½ cup freshly grated Pecorino Romano cheese
Instructions
- Preheat your Air Fryer to 400°F.
- Add the smoked bacon and cook for 5 to 7 minutes.
- Set aside.
- In a mixing bowl, combine the chicken filets, sea salt, black pepper, minced garlic, ginger, mustard seeds, curry powder, and coconut milk.
- Marinate in the refrigerator for about 30 minutes.
- In another bowl, mix the crushed tortilla chips and grated Pecorino Romano cheese.
- Dredge the marinated chicken filets in the chip-and-cheese mixture, ensuring an even coating.
- Place the coated chicken filets in the Air Fryer basket.
- Reduce the temperature to 380°F and cook for 6 minutes.
- Flip the chicken filets over and cook for an additional 6 minutes.
- Repeat as necessary with remaining ingredients.
- Serve the chicken filets with the reserved crispy bacon and enjoy!
Notes / Tips / Wine Advice:
Wine Advice
Pair with a light, fruity white wine such as Riesling or a sparkling water with lime to balance the rich flavors.
Nutritional Information
Calories: 376 kcal | Carbohydrates: 12.1 g | Protein: 36.2 g | Fat: 19.6 g | Sugar: 3.4 g
