katsu chicken

Chicken Katsu Ramen Bowl Recipe made keto/whole30/paleo! Air fried katsu chicken with keto ramen noodles are the best combo for ramen lovers!

Chicken Katsu Ramen Bowl (Keto/Paleo/Whole30)

0.5 lb thin cut chicken breasts (about ¼-inch thin)

tbsp plain unsweetened yogurt (dairy-free. See notes)

6-8 tbsp golden ground flaxseed meal

tsp coarse sea salt

garlic powder

onion powder

tbsp avocado oil

16.9 oz Kettle & Fire chicken bone broth

tbsp coconut aminos

tsp rice vinegar

zucchinis (spiralized)

baby greens

eggs (optional)

scallions

Slice

If your chicken breast is not thin cut, butterfly and cut it in half. Cover it with parchment and use a mallet to pound the chicken to equal thickness, ¼-inch thin pieces.

Marinate

In a shallow bowl, coat the yogurt all over the chicken. Cover and store it in the fridge for 10-15 minutes or up to 24 hours.

Preheat

In a separate shallow bowl, combine flaxseed meal, salt, garlic and onion powder. Preheat a large stainless steel or cast iron skillet over medium heat until it feels too hot to place your palm near the surface, about 2-3 inches away. Add the oil.

Coat

Shake off excess yogurt and dip the cutlet into the flaxseed meal bowl, pressing firmly to adhere to the chicken.

For the chicken katsu:

Cook

Pan fry about 2 minutes per side over medium heat or until golden brown and the chicken is cooked through. Use a spatula to help you flip the chicken. Be gentle or the coating might fall apart.

Pan-Fry:

Preheat the fryer at 400F (204C) for 5 minutes. Spray avocado oil into the basket. Place the cutlet in a single layer with some gap between. Spray the oil again over the cutlet. Air fryer at 400F (204C) for 8 minutes or until cooked through.

Prep

In the meantime, prepare the zoodles,  scallions, and jammy eggs, if using.

Cool

Transfer the chicken to a wire rack so the bottom doesn’t get soggy from the moisture.

Air-Fry

Broth

Before serving, heat up the bone broth in a medium size soup pot with coconut aminos and vinegar. Taste and adjust the seasoning.

Serve

To serve, divide the zoodles to two ramen bowls, pour the broth over. Slice the eggs in half, if using. Add a handful of baby greens to each bowl. Slice the chicken cutlets to 1-1.5 inch pieces. Add on top of the zoodles. Sprinkle with scallions. Serve immediately.

For the ramen broth:

Chicken cutlets have never been so crispy and delicious. Enjoy these crispy katsu chicken cutlets tonight!

Katsu Chicken

ketchup

soy sauce

brown sugar

mirin

Worcestershire sauce

ginger

garlic

chicken breast (cut in half horizontally)

salt

all-purpose flour

eggs

water

panko breadcrumbs

vegetable oil

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Place all of the ingredients in a small bowl, and stir to combine.

Let the sauce rest at least 30 minutes before serving.

Katsu Sauce

Place halved chicken breast between some plastic wrap and gently pound out the chicken until it is about ¼ inch thick.

Salt the chicken liberally, cover, and place in the refrigerator for about 1 hour. This will help the chicken break down and become super juicy. You could omit this step, but the chicken will come out better if you let the chicken rest.

Set up a breading station with three bowls. Place the all-purpose flour into one bowl. Beat the eggs and 1 1/2 tablespoons of water together very well, and pour into a second bowl. Place the panko breadcrumbs into the third bowl.

Coat the chicken as follows: Place the chicken into the flour and shake off any excess. Dip into the egg wash, coat well, and shake off any excess. Dredge in the panko breadcrumbs.

Place the coated chicken on a wire rack.

Preheat the oven to 200°F.

Add enough vegetable oil to coat the bottom ½ inch of either an iron skillet or a stainless steel pan and heat to 350°F. Your pan should be large enough not to overcrowd the chicken.

Add the chicken to the pan and cook for 1 to 2 minutes, just until the crust sets.

Flip over and cook for another 1 to 2 minutes.

Continue cooking the chicken and flipping it over until it is golden brown on both sides.

Remove the chicken and place on a clean wire rack. Place into the preheated oven to finish cooking. Depending on the thickness of your chicken, the chicken may need another 7 or 8 minutes of cooking. Chicken should be 165°F before consuming.

When the chicken is fully cooked, cut into thin strips that you can pick up with chopsticks.

Serve with rice, tonkatsu sauce, or your favorite brown sauce.

Chicken Katsu

Amazing simply homemade and as great as take out. Will make again. Left over cutlets are great for chicken burgers.

I hardly ever am blown away by a recipe enough to leave a review..but this recipe was excellent! I recently moved and haven’t been able to find Katsu anywhere. I made this for dinner tonight and the chicken &amp; sauce were so similar to my favorite teriyaki restaurant back home. Thank you!

The simplicity, the taste &amp; results are 5*s

Delicious!   Love the crispy chicken and sauce is delicious!  Easy and quick to make. I serve this with rice and broccoli.

I did exactly what this recipe said to do and am so happy to report it was the most deliciously moist and tender chicken breast I’ve ever had.

This will definitely be added to my favorite recipes. You make everything so easy for us. I'm thinking of even doing this for company that's coming. Thanks for explaining in such easy to understand language.

Thank you Stephanie..I'm always looking for ways to change up chicken dinners! My question is can this be made in the air fryer and if so, do you have a recommended time/temp?

Wonderful recipe! I definitely recommend, the only suggestion I would make is use way less flour and eggs because I ended up wasting an 1-2 eggs and 1.5 cups of all purpose flour. Authentic and traditional to the Japanese Katsu, Also loved the sauce too!

It love this recipe! Always used pork, but chicken is the new white meat in this house!!  So tender. Instructions are so precise and easy. My husband loves it. Forgot the green onions at the store. Next time...right!!  Now the sauce. You have to make the the sauce to make it a true Japanese fried chicken dish and this one has zest and flavor that compliments the meat. Served over rice. 
Best recipe I found  online.!!!
Thank you so much!!

This was excellent and moist.   I really didn't know either how much salt to put on the chicken in the beginning, thank goodness I wasn't heavy handed.  They were crunchy and delicious.  The recipe was a bit confusing with the temp for the "oil" and the temp to keep the chicken warm while the rest of them cooked. I also made the bbq it was a bit tangy, plus I love fresh ginger so I added a lot more. 
 This is a keeper. Thank you.

https://content.jwplatform.com/videos/QqOsFEPs.mp4

These Chicken Katsu Sandwiches are ultra crispy and super delicious. Better still, they couldn&#039;t be easier to make!

Chicken Katsu Sandwich (Katsu Sando)

/ 240 milliliters Vegetable Oil,

Panko Breadcrumbs ((see notes))

Plain Flour

Eggs, (beaten)

White Cabbage, (finely shredded (see notes))

Tonkatsu Sauce, (to serve (see notes))

Kewpie Mayo, (to serve (see notes))

Salt & Black Pepper, (as needed)

Pound Chicken

Pound Chicken: Place chicken on a chopping board and lay over cling film (press down around edges of chicken to prevent moisture escaping). Pound with a rolling pin/mallet until the breast is even thickness. You want it fairly thin, but not so much it begins to break apart. Around 1/2&quot; is fine.

Dredge Chicken

Dredge Chicken: Set up 3 bowls: 1st is flour with a hefty pinch of salt and pepper, 2nd is beaten egg and 3rd with Panko and a hefty pinch of salt and pepper. Dredge chicken in flour, then egg, then finish in Panko. Ensure the chicken is thoroughly coated, especially in the Panko.

Fry Chicken

Fry Chicken: Heat up 1 cup oil over medium heat in a large skillet, or enough to cover just over half the chicken. You want the oil around 350F/180C (drop a few crumbs in to test if they rapidly bubble). Carefully place chicken in 2 breasts at a time and fry for 4-5mins on each side, or until golden on the outside and white through the centre. Place chicken on wire rack with paper towels underneath.

Sandwich

Sandwich: Spread one side of all your slices of bread with mayonnaise. Top 4 of those slices with a handful of shredded cabbage, then drizzle with Tonkatsu sauce. Top with chicken, followed by another drizzle of Tonkatsu sauce and finish with another slice of bread (mayo side down).

Serve: Slice off the crusts to create a neat square, then slice into thirds. Serve up and enjoy!

Yum! This reminds me of Popeyes crispy chicken sandwich that has been  a rave with the kids in the recent past. (Without the sauce)  I am happy I can make this for them now. I will have to find the sauce Thank you.

This was everything a gourmet sandwich should be, and then some! So easy and flavorful, easily my new favorite sandwich!

What an appetizing and intriguing sandwich it is! My son is going to love it. Thanks for sharing.

https://www.youtube.com/watch?v=MyVQ_lmvLLc

These Chicken Katsu Sandwiches are ultra crispy and super delicious. Better still, they couldn't be easier to make! Chris x

FULL WRITTEN RECIPE HERE:  https://somethingaboutsandwiches.com/chicken-katsu-sandwich/

STAY IN TOUCH!

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Chicken Katsu Sandwiches

This ultra-crispy chicken katsu is quick to make yet so delightfully tender on the inside, it will soon become your weeknight favorite. Served over white rice and topped with a sweet and savory tonkatsu sauce, this Japanese chicken cutlet makes for the ultimate comfort meal for any occasion.

Easy Chicken Katsu (Japanese Chicken Cutlet)

boneless skinless chicken breast

garlic powder (to season the chicken)

tonkatsu sauce (to serve)

Butterfly your chicken by slicing the meat horizontally from one side, leaving the other end intact.

Open the chicken and cover with plastic wrap, and use the back of your knife or a meat tenderizer to pound the chicken until it is about 1/2&quot; in thickness.

Season both sides of the chicken with salt, pepper, and garlic powder. Prepare flour, egg, and panko breadcrumbs in 3 separate shallow bowls.

Coat each piece of chicken with flour, egg, and bread crumbs in order, ensuring each side is evenly coated while shaking off any excess. Set aside.

Prepare at least 1 1/2&quot; of oil in a large skillet over medium heat. Once the oil reaches 340°F (or 170°C), cook 3 or 4 minutes per side, or until golden brown. Serve with tonkatsu sauce and enjoy!

Simple and delicious recipe, thank you! Wish I could post a photo.

Made this for dinner tonight and it was delicious! Thank you for sharing your recipe and providing the video.  Video and article were easy to follow and nicely done!

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The most viewed katsu chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine