Poulet katsu

Ingrédients

• 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
• 2 tablespoons sugar-free ketchup
• 1 tablespoon oyster sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon xylitol honey

Préparation

1. 1

   Mix ketchup, oyster sauce, xylitol honey, and Worcestershire sauce in a bowl to make the katsu sauce. Keep it aside.

2. 2

   Pound chicken filets lightly using a meat mallet.

3. 3

   Warm up two inches of ghee in a skillet.

4. 4

   Sprinkle sea salt, black pepper, and a bit of protein powder over the filets.

5. 5

   Dip each filet in the beaten eggs and ensure they're covered well.

6. 6

   Next, coat the filets with desiccated coconut.

7. 7

   Fry each side for about 3-4 minutes until golden brown.

8. 8

   Remove from ghee and place on a cooling rack to rest.

9. 9

   Slice the filets, then top with Japanese mayonnaise and your katsu sauce.

10. 10

    Add some chopped spring onions, and it's ready to eat!