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récolte / RAO-3

Chicken Nanban

Cook chicken breast in a thin egg batter, then serve with a sweet-and-sour sauce and a yogurt-mayo sauce.

Serves 2 / 300g chicken breastMeat DishesOriginal
Recipe Publication Policy

The official sources referenced are listed in the "References" section at the bottom of the page.

For information on the use of AI and the scope of verifiable content, please refer to our general posting guidelines. Please read the preconditions and instructions for each step before cooking, and verify the final result using the method described in the text.

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Initial Heating Settings

Initial Verification SettingsAir Oven180°C / 15min

Flip the pieces after 10 minutes. After 15 minutes, measure whether the core temperature remains at 75℃ or higher for 1 continuous minute. Measure the core temperature and holding time at the thickest part. Transfer any pieces that meet the completion criteria to a clean plate. If a piece does not meet the criteria, but shows no signs of burning or abnormalities, remove the probe and return the food to the appliance, then resume cooking for the remaining time originally set. If it is still not done after the set time has elapsed, stop heating and proceed to the final verification step. If burning begins, do not resume cooking; if smoke, an unusual odor, or an error indicator appears, stop the appliance immediately, discontinue use, and follow the instructions in the user manual.

Instructions for preheating, mid-cooking checks, and how to check for doneness are included in the preparation instructions.

Prepare the meat and make 2 types of sauce.

Check Before Cooking
  • Cut 6 skinless chicken breast fillets (about 50g each) into flat slices no thicker than 15mm at their thickest point. Do not place them in the basket while they are still dripping with egg wash.
  • If using frozen meat, put it in a leakproof bag or container and thaw it thoroughly in the refrigerator, including the center. Once thawed, prepare and cook it immediately. Do not thaw it at room temperature.
  • Start with chilled meat, without preheating the empty appliance. Do not use these settings for ingredients with different quantities or thicknesses.
  • Cook in a single layer with space between the pieces so they do not overlap. If they do not fit, do not start cooking; proceed to the “Arrangement Check” section in the conditions. Do not convert capacity to weight, and do not extend the cooking time based on the amount of meat.
  • The device is designed to automatically turn off if it remains paused for approximately 10 minutes. When resuming, check the remaining time and mode; do not simply add the full initial cooking time again.
  • Do not operate continuously for 180 minutes or longer, including additional heating and cooking in batches. If you notice any unusual odors or excessive smoke, stop operation and follow the instructions in the user manual.
  • Before heating, arrange the specified amount for one batch in a single layer with gaps, and check that everything fits. If it does not fit, do not start; choose an official procedure for the same model that matches the amount and thickness. Do not split it into batches while keeping the original time or scale the time in proportion to the weight.
  • Before removing the food midway through, press START/STOP to pause, then carefully place the basket on a trivet, being mindful of the steam. Return the basket to the oven and press START/STOP to resume the remaining time.
  • Using a food thermometer and a timer, ensure that the center of the thickest part of each ingredient remains at 75℃ or higher for at least 1 continuous minute. Do not place the tip against bones, and measure vegetables that have come into contact with raw meat under the same conditions. Remove standard thermometers before reheating, and clean them after each measurement.

Instructions

0 / 8 Complete
  1. 01

    Prepare the sweet-and-sour sauce and the white sauce.

    In a small saucepan, combine 15g of rice vinegar, 8g of sugar, 8g of soy sauce, and 8g of water. On a separate burner, bring the mixture to a gentle simmer while stirring to dissolve the sugar, then turn off the heat. Finely chop 15g of onion, soak it in water for 5 minutes, and drain thoroughly. In a clean small bowl, mix 25g of mayonnaise, 20g of yogurt, and the onion, then place it in the refrigerator.

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  2. 02

    Slice the chicken thinly

    Do not wash the raw meat; pat the surface dry with paper towels. Wash your hands, the knife, and the cutting board after handling the raw meat, and keep them separate from utensils used for cooked food. Remove the paper towels; do not place them inside the air fryer. Cut the meat into 6 slices of about 50g each, trimming them to a uniform thickness of 15mm or less. Rub 1.8g of salt evenly over the entire surface.

    Discuss these instructions
  3. 03

    Coat with cake flour and egg

    Lightly coat with 18g of cake flour, shake off the excess, and dip in 35g of beaten egg. Shake off any excess egg mixture, then use a brush to lightly coat with 6g of rice bran oil. Discard any remaining egg mixture; do not pour it into the basket.

    Discuss these instructions
  4. 04

    Arrange in a single layer

    Attach the inner rack to the main basket in the correct orientation. Arrange the ingredients in a single layer without stacking them, leaving space between each item. If they do not fit, do not start cooking; proceed to the “Arrangement Check” section in the conditions. Do not line the basket with paper or foil, and do not block the steam vents. Do not fill beyond the MAX line.

    Discuss these instructions
  5. 05

    Air Oven: Start at 180℃

    Do not preheat the oven; simply place the basket containing the ingredients inside. Set the Air Oven to 180℃ for 15 minutes for the initial check and start the cycle. After 10 minutes, press START/STOP to pause, then carefully pull out the basket, taking care of the hot steam. Flip the pieces over, switch their front-to-back positions, place them back in the basket, and resume cooking. For mid-cooking checks, follow the “Done,” “Not Done,” or “Abnormal” judgments in the “Heating Stage” column, and use the operations in the “Conditions” column to stop or resume.

    Discuss these instructions
  6. 06

    Measure the core temperature and holding time

    After 15 minutes, check for “Pause” or “End” and remove the basket. Take measurements of multiple thick pieces of meat by inserting the probe from the side of a flat surface to check the center. Use a food-grade internal thermometer to confirm that the center temperature remains at 75℃ or higher for at least 1 continuous minute. Wait until the reading stabilizes before timing the holding period; if the temperature drops below 75℃ at any point during this period, do not consider the meat done and proceed to the final verification step. Do not judge doneness based on color, juices, or only 1 temperature reading. Remove the thermometer before reheating, and wash the part that came into contact with the uncooked meat before reusing it.

    Discuss these instructions
  7. 07

    Verify the completion criteria

    If the meat does not meet the completion criteria, stop heating and proceed to the final check. Transfer the meat that meets the criteria to a clean plate, coat it with the sweet-and-sour sauce a little at a time, and serve with the chilled white sauce. Ensure the center is fully cooked before dipping it in the sauce.

    Discuss these instructions
  8. 08

    What to check if the food is not yet done

    If the dish does not meet the completion criteria, review the intermediate checks and finishing standards listed here once more. If you cannot find instructions in the reference materials or the product’s cooking instructions that correspond to the same ingredients, quantities, thickness, and starting condition, do not continue heating based on guesswork, and do not eat the food. Avoid refrigerating partially cooked meat and finishing it at a later date.

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Check the results

Use a thermometer to confirm that the internal temperature remains at 75℃ or higher for at least 1 minute continuously; once this is achieved, the dish is ready. Transfer the meat that meets these conditions to a clean plate, coat it with the sweet-and-sour sauce a little at a time, and serve with the chilled white sauce. Ensure the internal temperature has reached the required level before dipping the meat in the sauce.

Reference Information on Heating and Food Poisoning Prevention ↗

Things You Can Verify Without Consulting Anyone →

If you get stuck along the way

The egg batter sticks to the mesh

Use a thin spatula to support the bottom and remove it. Next time, pour off the excess egg mixture to create a thin layer. Do not change the method of letting the mixture pool at the bottom while baking.

The sweet-and-sour sauce softens the batter.

Apply only the necessary amount immediately before eating. Do not soak meat that does not meet the core temperature requirements in the sauce; proceed to the final verification step.

How the Recipes Were Created and Sources Consulted
Standards verified in official documents
Approx. 400g / Air Oven / 185℃ / 15〜18 minutes. This table does not specify the cut, thickness, initial temperature, or ingredient ratios.
Independently designed details and unverified points
Unlike the 400g fried chicken recipe, this recipe uses 300g of thinly sliced skinless chicken breast coated in a mixture of flour and egg. Cook at 180℃ for 15 minutes; the addition of sweet-and-sour sauce and yogurt-mayo sauce afterward is a proprietary method. The ingredient ratios, shape, mid-cooking checks, and temperature-based evaluation are all proprietary methods developed by Crisp. Initial settings have not been verified on an actual device, and we do not guarantee results identical to those of the official recipe.

Refer to “Fried Chicken (Homemade)” on page 20 of the instruction manual as a guideline for related dishes. ↗

Source checked: 2026-09-07

The initial setting is in 5-minute increments. Check the progress based on the elapsed time since heating began; do not use the check time as the unit’s set time.

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