Low Carb Katsu Chicken

Discover a guilt-free twist on a classic favorite with this Low Carb Katsu Chicken recipe, perfect for those seeking a healthier yet equally satisfying alternative. This dish features tender chicken breasts coated in a crispy, golden almond flour and Parmesan crust, seasoned with a hint of paprika and garlic for an extra pop of flavor. Instead of traditional breading, this keto-friendly version keeps it low carb without compromising on crunch. Paired with a zesty homemade sauce made from soy sauce, rice vinegar, chili paste, and fresh ginger, every bite delivers a delightful combination of savory and tangy flavors. Ready in just 35 minutes, this recipe is great for busy weeknights and serves four, making it an ideal choice for family dinners or meal prep. Simple to prepare, irresistibly delicious, and packed with protein, this Low Carb Katsu Chicken is sure to become a new dinnertime favorite!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Almond flour
• 0.5 cup Parmesan cheese, finely grated
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 1 large Egg
• 4 tablespoons Olive oil
• 2 tablespoons Soy sauce
• 1 teaspoon Chili paste
• 1 tablespoon Rice vinegar
• 1 teaspoon Stevia
• 1 teaspoon Ginger, freshly grated

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Season the chicken breasts with salt and black pepper on both sides.

Step 3

In a shallow bowl, mix the almond flour, Parmesan cheese, paprika, and garlic powder.

Step 4

In another bowl, beat the egg until well mixed.

Step 5

Dip each chicken breast into the beaten egg, ensuring it is fully coated, then dredge it in the almond flour mixture, pressing lightly to ensure the coating sticks.

Step 6

In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, add the coated chicken breasts.

Step 7

Cook the chicken for 3-4 minutes on each side until golden brown but not fully cooked through.

Step 8

Transfer the skillet with the chicken to the preheated oven and bake for an additional 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Step 9

While the chicken bakes, make the sauce by whisking together the soy sauce, chili paste, rice vinegar, stevia, and grated ginger in a small bowl.

Step 10

Remove the chicken from the oven and let it rest for a few minutes. Slice the chicken into strips and serve with the prepared sauce drizzled over the top or on the side.

Nutrition Facts

Serving size	(742.5g)

Amount per serving	% Daily Value*
Calories	2265.6

Total Fat 158.0g	0%
Saturated Fat 39.1g	0%
Polyunsaturated Fat 7.3g
Cholesterol 600.8mg	0%
Sodium 5823.7mg	0%
Total Carbohydrate 31.2g	0%
Dietary Fiber 12.3g	0%
Total Sugars 4.7g
Protein 183.5g	0%

Vitamin D 53.8IU	0%
Calcium 1602.4mg	0%
Iron 8.6mg	0%
Potassium 399.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 32.2%

Carbs: 5.5%