Soy-Free Katsu Chicken
Transform your weeknight dinner routine with this Soy-Free Katsu Chicken recipe—a lighter, allergen-friendly twist on the iconic Japanese dish. Perfectly golden and crispy, these panko-breaded chicken breasts are pan-fried to perfection without the need for soy-based products. The homemade dipping sauce adds a delightful tangy-sweet kick, blending ketchup, Worcestershire sauce, honey, mustard, and a hint of ginger for irresistible flavor. Ready in just 35 minutes, this recipe is a quick, crowd-pleasing meal that pairs wonderfully with fluffy white rice or a crisp side salad. Whether you're avoiding soy or simply looking for a fresh take on katsu, this dish is sure to become a new family favorite!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 0.25 cup olive oil
- 0.25 cup water
- 0.5 cup ketchup
- 1 tablespoon worcestershire sauce
- 1 tablespoon honey
- 1 teaspoon mustard
- 0.5 teaspoon ground ginger
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them to an even thickness of about 1/2 inch.
Season the chicken breasts on both sides with salt and black pepper.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Coat each chicken breast in flour, shaking off excess, then dip into the eggs, ensuring it is fully coated, and finally press into panko breadcrumbs until well coated on all sides.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet, cooking for about 3-4 minutes on each side, until golden brown and cooked through. Remove from skillet and place on a paper-towel-lined plate.
In a small saucepan, combine water, ketchup, Worcestershire sauce, honey, mustard, and ground ginger. Stir over medium heat until it begins to simmer, then reduce heat to low and cook for 2-3 minutes. Taste and adjust seasoning if needed.
Slice the cooked chicken katsu into strips and serve with the prepared sauce drizzled on top or on the side.
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 3858 mg | 168% | |
| Total Carbohydrate | 136.0 g | 49% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 44.1 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 145 mg | 11% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 368 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.
