Chicken Katsu

This Chicken Katsu recipe offers a keto-friendly twist on a classic Japanese favorite, featuring crispy coconut-coated chicken served with a flavorful katsu sauce.

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

👨‍🍳 Instructions

1. 1Mix ketchup, oyster sauce, xylitol honey, and Worcestershire sauce in a bowl to make the katsu sauce. Keep it aside.
2. 2Pound chicken filets lightly using a meat mallet.
3. 3Warm up two inches of ghee in a skillet.
4. 4Sprinkle sea salt, black pepper, and a bit of protein powder over the filets.
5. 5Dip each filet in the beaten eggs and ensure they're covered well.
6. 6Next, coat the filets with desiccated coconut.
7. 7Fry each side for about 3-4 minutes until golden brown.
8. 8Remove from ghee and place on a cooling rack to rest.
9. 9Slice the filets, then top with Japanese mayonnaise and your katsu sauce.
10. 10Add some chopped spring onions, and it's ready to eat!