Crispy and Golden Air Fryer Spam Luncheon Meat Strips

Come and try this convenient "Air Fryer Spam Luncheon Meat Strips"!

Just coat the luncheon meat with egg wash, cornstarch, and breadcrumbs, then place it in the air fryer and bake at 360°F (180°C) for 10 minutes.

After baking, pair it with a dish of ketchup. It's crispy, delicious, and the delicacy is ready instantly!

Ingredients Needed

Luncheon meat: The core ingredient provides the meaty texture and flavor. The meat is tender and juicy and is the main body of the fried meat strips.
Egg: Increases moisture and stickiness, helps the coating better adhere to the luncheon meat, and at the same time adds nutrition and egg fragrance.
Starch: Commonly used corn starch forms a crispy layer on the surface of the meat strips, enhancing the texture and keeping the meat strips tender.
Breadcrumbs: Provide a crispy shell. Under high temperature, it expands and turns golden, making the meat strips visually appealing and with better taste.
Ketchup: Neutralizes greasiness, adds a sweet and sour taste, and enriches the taste levels. 

How to choose luncheon meat?

Give priority to choosing luncheon meat with a high pure meat content, few additives and a firm texture. Such luncheon meat can better maintain the elasticity and chewiness of the meat after frying.
You can choose luncheon meat of different flavors according to personal taste, such as classic flavor, smoked flavor, etc., but avoid overly complex flavors.
Pay attention to checking the shelf life and freshness of luncheon meat to avoid using expired or deteriorated luncheon meat.

Essential Tools

Air fryer: The main cooking tool that achieves a healthy frying effect. It can be replaced by an oven.
Mixing bowl: For beating egg liquid. Any container that can be used for mixing is fine.
Knife: For cutting luncheon meat. A sharp knife will do.
Chopsticks or tongs: For picking up ingredients. Can be replaced by food tongs and the like.
Plates or shallow dishes (multiple): For holding starch, breadcrumbs and the finished product. They assist in coating and placing and are basic kitchen utensils. 

Common Mistakes to Avoid

Improper cutting of ingredients: When cutting luncheon meat into strips, avoid uneven widths or cutting it too finely. Otherwise, the heating will be uneven and it will be difficult to form a complete outer skin.

Mistakes in the coating process: If the egg liquid is not fully stirred, the amount of coating is improper or the order is chaotic, it will lead to uneven adhesion of the outer skin, too thick or hard outer skin or easy shedding.

Poor temperature control: If the temperature is too high, the crust is easy to be burnt while the inside is not cooked. If the temperature is too low, the crust is not crispy and the meat strips will appear greasy.

Incorrect timing: If the time is too long, the meat strips will become dry and hard, and the crust may also be charred. If the time is too short, the crust is not crispy and the meat is not cooked through.

Unpreheated fryer: Not preheating the air fryer in advance will make the crust not crispy enough.

Putting too densely: The meat strips are stacked too densely in the frying basket, and the hot air circulation is blocked, resulting in uneven heating.