Sugar-Free Katsu Chicken
Indulge in the crispy, golden goodness of Sugar-Free Katsu Chicken—a healthier twist on the classic Japanese favorite! This recipe keeps things light by using whole wheat flour and panko breadcrumbs to create that signature crunch, while a hint of paprika and garlic powder adds a burst of flavor to every bite. With no added sugar and the use of unsweetened almond milk, it’s perfect for those seeking a low-sugar or diabetic-friendly option without compromising on taste. Prepared in just 45 minutes from start to finish, this easy-to-make dish is pan-fried to perfection in olive oil, delivering a guilt-free yet satisfying meal. Serve it alongside a sugar-free dipping sauce or a fresh side salad for a wholesome and delicious dinner that you'll love!
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Recipe Information
Ingredients
- 4 pieces Boneless Skinless Chicken Breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground Black Pepper
- 0.5 cup Whole Wheat Flour
- 2 large Eggs
- 2 tablespoons Unsweetened Almond Milk
- 1.5 cups Panko Breadcrumbs
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 0.25 cup Olive Oil
Instructions
Place chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
Season both sides of the chicken with salt and ground black pepper.
Set up a breading station with three shallow dishes. In the first dish, place the whole wheat flour. In the second dish, whisk together eggs and unsweetened almond milk until well combined. In the third dish, mix panko breadcrumbs, paprika, and garlic powder.
Dredge each chicken breast in whole wheat flour, making sure to coat both sides evenly. Tap off excess flour.
Dip the floured chicken into the egg mixture, allowing any excess to drip off.
Press the chicken into the panko breadcrumb mixture, ensuring a good coat on both sides.
Heat olive oil in a large non-stick skillet over medium heat.
Once the oil is hot, place the breaded chicken breasts in the skillet, cooking in batches if necessary to avoid overcrowding.
Cook each side for about 6-8 minutes or until the chicken is golden brown and fully cooked through (internal temperature should reach 165°F or 74°C).
Transfer the cooked chicken to a paper towel-lined plate to absorb excess oil.
Serve hot with your choice of sugar-free dipping sauce or enjoy it plain.
Nutrition Facts
Calories |
2319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 3552 mg | 154% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 6.3 g | ||
| Protein | 248.2 g | 496% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 249 mg | 19% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2266 mg | 48% | |
*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.
