Gluten-Free Katsu Chicken
Crispy, golden, and utterly delicious, this Gluten-Free Katsu Chicken recipe is a flavorful twist on the classic Japanese dish that's perfect for anyone avoiding gluten. Tender chicken breasts are seasoned, pounded to an even thickness, and coated in a light, crunchy layer of gluten-free panko breadcrumbs for that signature crisp texture. Fried to perfection and served with a drizzle of gluten-free tonkatsu sauce, this easy-to-follow recipe strikes the perfect balance between savory and sweet. Ready in just 40 minutes and ideal for busy weeknight dinners or impressive lunch platters, this gluten-free katsu recipe pairs perfectly with steamed rice and fresh shredded cabbage for an authentic culinary experience. Whether you're gluten-free by necessity or by choice, this dish promises a crowd-pleasing combination of flavors and textures that doesn't compromise on taste.
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Recipe Information
Ingredients
- 2 Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Gluten-free all-purpose flour
- 2 Large eggs
- 1 tablespoon Water
- 1 cup Gluten-free panko breadcrumbs
- 0.5 cup Vegetable oil, for frying
- 0.25 cup Tonkatsu sauce (gluten-free)
Instructions
Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet to lightly pound each breast to an even thickness, about 1/2 inch thick.
Season both sides of the chicken breasts with salt and ground black pepper.
Prepare a breading station with three shallow bowls. In the first bowl, place the gluten-free all-purpose flour. In the second bowl, whisk together the large eggs and water. In the third bowl, place the gluten-free panko breadcrumbs.
Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the egg mixture, ensuring it's completely coated, and let any excess drip off. Finally, press it into the panko breadcrumbs, ensuring an even coating on both sides.
Heat the vegetable oil in a large skillet over medium heat until shimmering. You need enough oil to cover the bottom of the pan by about 1/4 inch.
Add the breaded chicken breasts to the hot oil, cooking in batches if necessary to avoid crowding the pan. Fry each piece for about 4-5 minutes per side, or until they are golden brown and the internal temperature reaches 165°F.
Remove the chicken from the pan and place it on a plate lined with paper towels to drain any excess oil.
Slice the chicken into strips and serve hot with gluten-free tonkatsu sauce drizzled over or served on the side for dipping.
Nutrition Facts
Calories |
2257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 4239 mg | 184% | |
| Total Carbohydrate | 163.3 g | 59% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 20.0 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 130 mg | 10% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 823 mg | 18% | |
*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.
