Want a tasty Japanese dish that's easy on the carbs? Try our Chicken Katsu recipe! It's a crunchy chicken dish with a yummy sauce that fits right into a low-carb meal plan. Ready to master this iconic keto dish? Here's your step-by-step guide to achieving that perfect plate at home!
Jump to:
- Preparation and cooking overview
- Chef's note
- 🍗 Ingredients for the chicken katsu recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tool substitutes list
- How to make Chicken Katsu: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking steps
- What to serve with chicken katsu?
- How to make it healthier?
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Preparing this Japanese chicken katsu takes only 20 minutes. Start by flattening the chicken and seasoning it. Dip in egg, coat with coconut, and fry to a golden hue. While frying, prepare the katsu sauce and pour it over the chicken for a burst of flavor.
Chef's note
For a twist, add some smoked paprika or cayenne to the coconut for a kick. Can't enjoy panko crumbs on keto? No worries! Try pork rinds, or even mix it with coconut for added crunch! Feel free to play around with the recipe to make it truly your own.
Love the chicken katsu? Browse our rich collection of chicken recipes, and you'll find more delicious ideas for dinner!
🍗 Ingredients for the chicken katsu recipe
To prepare this chicken katsu, you'll need the following ingredients:
For the katsu sauce
Ingredient substitutions
Not a fan of some of the ingredients? Here are several keto-friendly substitutions you can make:
Additional ingredients
Experiment with this homemade chicken katsu by playing around with some optional ingredients. Here are some ideas to get your inner chef inspired:
Cooking tools required
To make the chicken katsu recipe, you'll need the following tools:
Tool substitutes list
How to make Chicken Katsu: step-by-step guide
Cooking methods
Preparation steps
- Gather and measure all the ingredients.
- Crack an egg in a small bowl and beat it to prepare an eggwash.
- Wash the spring onions and chop them finely.
Cooking steps
- Mix ketchup, oyster sauce, xylitol honey, and Worcestershire sauce in a bowl to make the katsu sauce. Keep it aside.
- Pound chicken filets lightly using a meat mallet.
- Warm up two inches of ghee in a skillet.
- Sprinkle sea salt, black pepper, and a bit of protein powder over the filets.
- Dip each filet in the beaten eggs and ensure they're covered well.
- Next, coat the filets with desiccated coconut.
- Fry each side for about 3-4 minutes until golden brown.
- Remove from ghee and place on a cooling rack to rest.
- Slice the filets, then top with Japanese mayonnaise and your katsu sauce.
- Add some chopped spring onions, and it's ready to eat!
Chef's pro tip
Fry the chicken filets in batches to keep the oil at an ideal temperature. Doing so ensures you get a crispy texture every time. Allow the filets to rest for a while after frying. It'll help you get the juicy meat.
What to serve with chicken katsu?
Wondering what to pair with your keto chicken katsu? Dive into these delicious ideas:
How to make it healthier?
Here's how you can make this Japanese chicken katsu recipe even healthier:
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
Best reheating practices
Recipe wrap-up conclusion
Experience the essence of Japanese flavors with this easy Chicken Katsu recipe, minus the carbs. Think of golden chicken with a tasty coconut crunch and awesome katsu sauce. The best part? It's ready in only 20 minutes and is great for quick dinners or lunches.
So, why wait? Make this super yummy, low-carb chicken katsu, and watch your family and friends be amazed.
Interested in more Asian-inspired flavors? Check out some of our top picks:
Frequently asked questions
📖 Recipe
Chicken Katsu
Ingredients
- 10.5 ounces chicken thigh filets
- 1 tablespoon unflavored protein powder
- 1 large egg beaten
- 1 cup desiccated coconut
- 1 cup ghee for frying
- Japanese mayonnaise Kewpie, for serving
- Chopped spring onions for garnish
- A pinch of sea salt
- A pinch of freshly cracked black pepper
For the katsu sauce
- 2 tablespoons sugar-free ketchup
- 1 tablespoon oyster sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon xylitol honey
Instructions
- Mix ketchup, oyster sauce, xylitol honey, and Worcestershire sauce in a bowl to make the katsu sauce. Keep it aside.
- Pound chicken filets lightly using a meat mallet.
- Warm up two inches of ghee in a skillet.
- Sprinkle sea salt, black pepper, and a bit of protein powder over the filets.
- Dip each filet in the beaten eggs and ensure they're covered well.
- Next, coat the filets with desiccated coconut.
- Fry each side for about 3-4 minutes until golden brown.
- Remove from ghee and place on a cooling rack to rest.
- Slice the filets, then top with Japanese mayonnaise and your katsu sauce.
- Add some chopped spring onions, and it's ready to eat!
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