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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.
👥 2 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Dom Lorenzo📖 castironketo
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- skillet
📝 Preparation Steps
1
Mix ketchup, oyster sauce, xylitol honey, and Worcestershire sauce in a bowl to make the katsu sauce. Keep it aside.
oyster sauce1 tablespoonxylitol honey1 teaspoonWorcestershire sauce1 teaspoon
2
Pound chicken filets lightly using a meat mallet.
3
Warm up two inches of ghee in a skillet.
ghee (for frying)1 cup
4
Sprinkle sea salt, black pepper, and a bit of protein powder over the filets.
5
Dip each filet in the beaten eggs and ensure they're covered well.
large egg (beaten)1
6
Next, coat the filets with desiccated coconut.
desiccated coconut1 cup
7
Fry each side for about ⏱️ 3-4 minutes until golden brown.
8
Remove from ghee and place on a cooling rack to rest.
ghee (for frying)1 cup
9
Slice the filets, then top with Japanese mayonnaise and your katsu sauce.
Japanese mayonnaise (Kewpie, for serving)
10
Add some chopped spring onions, and it's ready to eat!
Chopped spring onions (for garnish)
Nutrition Facts
calories
1188 kcal
fat Content
112 g
serving Size
1 serving
fiber Content
4 g
sugar Content
4 g
sodium Content
469 mg
protein Content
39 g
trans Fat Content
0.04 g
cholesterol Content
465 mg
carbohydrate Content
11 g
saturated Fat Content
70 g
unsaturated Fat Content
34 g
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