Low Carb Katsu Chicken
Indulge in the deliciously satisfying flavors of Low Carb Katsu Chicken, a healthier twist on the classic Japanese comfort dish! Perfect for keto enthusiasts or anyone seeking a guilt-free meal, this recipe swaps traditional breadcrumbs for a savory almond flour and Parmesan cheese crust, lightly seasoned with paprika and garlic powder. Tender chicken breasts are pan-seared for a crispy golden exterior, then baked to juicy perfection. To elevate the dish, a tangy, umami-rich sauce made with soy sauce, chili paste, rice vinegar, and freshly grated ginger ties everything together. Ready in just 35 minutes, this protein-packed meal is ideal for busy weeknights and pairs beautifully with cauliflower rice or mixed greens for a wholesome, low-carb delight. Keywords: low carb, keto katsu chicken, healthy chicken recipe, gluten-free katsu, almond flour breading.
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with salt and black pepper on both sides.
In a shallow bowl, mix the almond flour, Parmesan cheese, paprika, and garlic powder.
In another bowl, beat the egg until well mixed.
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.
In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, add the coated chicken breasts.
Cook the chicken for 3-4 minutes on each side until golden brown but not fully cooked through.
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).
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.
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
Calories |
2266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.0 g | 203% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 601 mg | 200% | |
| Sodium | 5824 mg | 253% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 4.7 g | ||
| Protein | 183.5 g | 367% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1602 mg | 123% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 399 mg | 8% | |
*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.
