Katsu Chaffle Chicken Sandwich

The Katsu Chaffle Chicken Sandwich is a innovative creation that features a keto chaffle, a low-carb, gluten-free bun alternative, sandwiched between two perfectly crispy and flavorful pieces of low-carb and keto-friendly coated Japanese style fried chicken with Japanese BBQ sauce.

This sandwich not only satisfies your cravings but also provides a filling lunch option for those following a low-carb and keto diet, ensuring a delicious and guilt-free dining experience.

Katsu chaffle chicken sandwich served on a white plate with tonkatsu sauce.

How to make Katsu Chaffle Chicken Sandwich?


  1. Start by whisking together ketchup, Worcestershire sauce, oyster sauce, and sweetener in a mixing bowl to prepare the flavorful katsu sauce.
  2. Next, season the chicken with salt and black pepper, coat it with flour, dip it in beaten egg, and then coat it with your preferred choice of panko.
  3. Deep fry the chicken for approximately 3-4 minutes per side until it reaches an internal temperature of 165°F.
  4. Meanwhile, beat eggs in a mixing bowl to prepare the chaffle buns. Preheat a mini waffle iron, sprinkle cheese on it, followed by the beaten eggs, and another sprinkle of cheese. Cook the chaffles for 3-4 minutes until they turn golden brown and crispy.
  5. Finally, assemble the sandwich by placing the chaffles or bread of your choice between the fried chicken patties, and top it off with the flavorful katsu sauce.

Katsu chaffle chicken sandwich served on a white plate with tonkatsu sauce, top down shot.

What ingredients do I need to make fried chicken chaffle sandwich?


  • Chicken Thigh – boneless and skinless cut into bite-size pieces.
  • Salt sea salt preferred.
  • Black Pepper – ground black pepper.
  • Almond Flour – fine ground Almond Flour for a keto, gluten-free and low-carb recipe.
  • Eggs – beaten in a small bowl.
  • Panko – use crushed pork rinds or Pork Panko.
  • Oil  vegetable oil of choice for deep frying.
  • Ketchup – use Sugar Free Ketchup for a keto-friendly sauce.
  • Worcestershire Sauce Worcestershire Sauce packed in a bottle. Found in grocery stores.
  • Oyster Sauce – sauce made from oyster extracts, found at grocery stores.
  • Sweetener – use your preferred sweetener.   
  • Mozzarella Cheese – pre-shredded cheese found at grocery stores.
  • Green Leaf Lettuce  washed and an optional topping for the fried chicken patty.

Looking for other savory chaffles keto recipes?

Katsu chaffle chicken sandwich served on a white plate with tonkatsu sauce.

Watch How To Make It

Keto Chaffle Katsu Sandwich LowCarbingAsian Cover

Katsu Chaffle Chicken Sandwich

Indulge in the deliciousness of a Chaffle Katsu Sandwich, a mouthwatering combination of crispy chicken katsu and a low-carb, gluten-free chaffle bun. This recipe offers a flavorful twist on a classic sandwich, perfect for those following a low-carb or keto lifestyle. Enjoy the fusion of Japanese-inspired flavors and the satisfying crunch of this innovative and satisfying chaffle creation.
5 from 2 votes
Course: Lunch, Main Course
Cuisine: Asian Fusion, Japanese
Keyword: chaffle sandwich, chicken chaffle, Japanese fried chicken sandwich, keto fried chicken sandwich
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Print Recipe
Calories: 623kcal



  • 1/4 lb Chicken Thigh boneless and skinless
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/2 Cup Almond Flour
  • 1 Egg
  • 1/3 Cup Panko use Pork Panko or crushed pork rinds
  • 2 Cups Vegetable Oil for Deep Frying

Optional Brine

  • 2 Cups Water
  • 1 tbsp Salt




  • Gather all the ingredients.
    Ingredients for katsu chaffle chicken sandwich.
  • Pat chicken dry with a paper towel. Once dried, sprinkle salt & black pepper on both sides and set aside.
    Seasoned chicken.
  • In a small mixing bowl, combine Sugar Free Ketchup, Worcestershire sauce, Oyster Sauce and sweetener. Mix well and set aside.
    Katsu sauce in a bowl.
  • Fill 1 mixing bowl with flour, 1 mixing bowl with beaten eggs, 1 mixing bowl with panko.
    Panko coating in a bowl.
  • In this order, dip and coat each chicken thigh: flour > eggs > panko. Once coated, place on holding a plate.
    Chicken crusted in panko.
  • Pour oil for deep frying and heat to 350F. Once the oil is ready, reduce heat to medium and carefully add chicken. Cook time will depend on the thickness, but should be for about 3-4 minutes per side (if you have a meat thermometer, serving temp of chicken is 165F). 
    Chicken katsu being fried.
  • Transfer to a drying rack. If you don't have a drying rack, use a plate with a paper towel to soak up oil.
    Chicken katsu on a frying rack.
  • In a small mixing bowl, beat egg.
    Beaten eggs.
  • Place about 1/8 cup shredded Mozzarella cheese on to the Dash Mini Waffle Maker, followed by ~1/2 of the egg mixture (enough to cover the iron and another 1/8 cup of shredded Mozzarella cheese on top. Close lid and cook for 3 - 4 minutes. Repeat for as many waffles you are making.
    Chaffles being cooked.
  • To assemble, place chicken katsu on top of chaffle, followed by 1 tbsp of the sauce from step 4), the green leaf lettuce and another piece of chaffle.
    Katsu chaffle.


Calories: 623kcal | Carbohydrates: 23g | Protein: 41g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 345mg | Sodium: 1346mg | Potassium: 1057mg | Fiber: 15g | Sugar: 7g | Vitamin A: 27448IU | Vitamin C: 35mg | Calcium: 530mg | Iron: 7mg
*Values Based Per Serving
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  1. Mmmm, I miss the “tonkatsu sando” from 7-11 or Lawsons. A tonkatsu pork tenderloin with shredded cabbage and tasty sauce…Heaven! The bread was always nice and fresh I’ll have to admit 🙂

    • LowCarbingAsian

      Hey Tony! I love bentos from 7-11, lawson, famima and something I look forward every time I go to Japan! The katso sandos, salads, and the oden! Which reminds me that we have to get a low carb keto oden recipe this winter!

  2. Is the 41 carbs listed a typo? I want to try this, but 41 carbs is too much for me.

    • LowCarbingAsian

      Hello! I had to actually double-check this myself! So it is correct and it’s 41g carbs, but 1) it’s also 37g fiber, so the net carb is actually only 4g. 2) Most of the carbs are coming from the optional psyllium husk coating. So if you just use the pork rinds instead, it will be around 4g carb total. Hope that helps!

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