Keto Chicken Katsu - Cutlet LowCarbingAsian Cover

Keto Chicken Katsu – Cutlet


It’s been a while since we keto-fied a traditional Japanese dish, so we thought it’d be a nice change of pace to do that for today’s recipe in our Keto Chicken Katsu – Cutlet! 

The term ‘katsu’ just means cutlet in Japanese, so basically anything that’s breaded and deep-fried.  In Japanese cooking, there are many version of katsu like tonkatsu, menchi-kastu (a deep-fried hamburger patty), croquette (potato seafood mix), ebi fry, etc. and we plan on ketofying all of them in due time. 

Keto Chicken Katsu - Cutlet LowCarbingAsian Pin 1

So if you’re a fan of katsu, definitely check back here on LCA or sign up for the recipe release notification to see when those recipes are released!

But back to today’s recipe, the dish chicken katsu traditional uses chicken thigh opposed to the breast.  You can use breast if you so prefer, but it’ll come out much dryer than using chicken thighs.  Also being a low-carb/keto recipe, we took the traditional breading and replaced that with a low-carb/keto friendly Pork Rind crust.

Keto Chicken Katsu - Cutlet LowCarbingAsian Pic 2

Since we’ve also learned that people in certain locations such as Australia have a difficult time accessing Pork Rinds, we’ve included an optional Psyllium Husk crust as well!  Lastly, we will be making the tonkatsu sauce from scratch since the store-bought ones are pumped full of sugar.

All in all, this dish tastes just as good or even better than the traditional chicken katsu you would have at a restaurant, at least that’s what our guest have told us before! 

We serve this over a bed of shredded cabbage and the entire meal will weigh in ~6 net carbs with a whole boatload of deliciousness! 

Lastly, you may want to consider making some extra chicken kastu to have a Keto Chaffle Katsu Sandwich for lunch later in the week!  It’s super easy to assemble and a great option for quick lunch!

Keto Chicken Katsu - Cutlet LowCarbingAsian Pic

For this one, the special ingredients you will need are Almond Flour, Unflavored Pork Rinds/Psyllium Husk , Sugar Free Ketchup, Oyster Sauce and Swerve/Monkfruit.  All can be purchased on Amazon or local supermarket.  You also can use ‘Pork Panko‘ instead of the Unflavored Pork Rinds/Psyllium Husk, which is basically pre-ground pork rinds which are ready to use out of the package.

Now, let’s get cooking!

Prepping Time 10M

Optional Brine Time 1H

Cooking Time 10M

Total Time 20M

Net Carb/Serv ~6g

Servings 2

Ingredients

Chicken

Optional Brine

  • 2 Cups of Water
  • 1 tbsp Salt

Sauce

Directions

1) Gather all the ingredients.

Keto Chicken Katsu - Cutlet Recipe (1)

2) Add 2 cups of water and 1 tbsp salt into a large mixing bowl.  Add chicken to start brine process and brine for 1 hour.  Note – you can skip this step if desired.

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3) Pat chicken dry with a paper towel.  Once dried, sprinkle salt & black pepper on both sides and set aside.  Note – if you did the brine, omit salt.

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4) Shred cabbage with a shredder and cut optional wedge of lemon.  Transfer both to serving plate.

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Keto Chicken Katsu - Cutlet Recipe (6)

5) In a small mixing bowl, combine Sugar Free Ketchup, worcestershire sauce, Oyster Sauce and Swerve/Monkfruit.  Mix well and set aside.

Keto Chicken Katsu - Cutlet Recipe (27)

Keto Chicken Katsu - Cutlet Recipe (28)

Keto Chicken Katsu - Cutlet Recipe (11)

6) Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs.  You can also use your hands to crush the pork rinds if you don’t have a food processorNote – Skip this step if you are using Psyllium Husk.

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7) Fill 1 mixing bowl with Almond Flour, 1 mixing bowl with beaten eggs, 1 mixing bowl with crushed Unflavored Pork Rinds/Psyllium Husk.

Keto Chicken Katsu - Cutlet Recipe (14)

8) In this order, dip and coat each chicken thigh: Almond Flour > eggs > crushed Unflavored Pork Rinds/Psyllium Husk.  Once coated, place on holding a plate.

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Keto Chicken Katsu - Cutlet Recipe (32)

9) Add enough oil to cover about 1/2 inch of frying pan of choice.  Place on high heat and heat up until 375F or until oil starts to lightly smoke.

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10) 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).  Note – if you used Psyllium Husk, cook on lower heat as it will burn easily.

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11) Transfer to a drying rack.  If you don’t have a drying rack, use a plate with a paper towel to soak up oil.

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12) Once dried, slice the cutlet into 1/2 inch slices and plate onto of bed of cabbage.  Enjoy with drizzled sauce and optional squeeze of lemon!

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Hope you enjoy your low-carb/keto Chicken Katsu – Cutlet! 

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

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More Recipes

Keto Chicken Katsu - Cutlet LowCarbingAsian Pin 2

Keto Chicken Katsu - Cutlet LowCarbingAsian Cover

Keto Chicken Katsu - Cutlet

The BEST Asian Low-Carb/Keto recipe for Chicken Katsu - Cutlet. Enjoy this delicious Japanese classic at only ~6g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Main Course
Cuisine: Japanese
Keyword: keto bread crust, keto chicken cutlet, keto cutlet, lowcarb bread crust, lowcarb chicken cutlet, lowcarb cutlet
Prep Time: 10 minutes
Cook Time: 10 minutes
Brine Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 2
Print Recipe

Ingredients

Chicken

  • 3/4 lb Boneless and Skinless Chicken Thigh about 3-4 pieces
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/8 Head Cabbage
  • 1/8 Whole Lemon optional
  • 1 Cup Almond Flour
  • 2 Whole Eggs
  • 3 oz Unflavored Pork Rinds 1/3 Cup if using Pork Panko
  • 1/3 Cup Psyllium Husk optional substitution for Unflavored Pork Rinds
  • 2 Cups Vegetable Oil for Deep Frying

Optional Brine

  • 2 Cups Water
  • 1 tbsp Salt

Sauce

  • 2 tbsp Sugar Free Ketchup
  • 1 1/2 tbsp Worcestershire Sauce
  • 1 tbsp Oyster Sauce
  • 1 tsp Swerve/Monkfruit

Instructions

  • Gather all the ingredients.
  • Add 2 cups of water and 2 tbsp salt into a large mixing bowl. Add chicken to start brine process and brine for 1 hour. Note - you can skip this step if desired.
  • Pat chicken dry with paper towel. Once dried, sprinkle salt & pepper on both sides and set aside.
  • Shred cabbage with a shredder and cut optional wedge of lemon. Transfer both to serving plate.
  • In a small mixing bowl, combine Sugar Free Ketchup, worcestershire sauce, Oyster Sauce and Swerve/Monkfruit. Mix well and set aside.
  • Pour Unflavored Pork Rinds into a food processor and pulse until grounded into very fine crumbs. Note - you can also use your hands to crush the pork rinds if you don't have a food processor. Skip this step if you are using Psyllium Husk.
  • Fill 1 mixing bowl with Almond Flour, 1 mixing bowl with beaten eggs, 1 mixing bowl with crushed Unflavored Pork Rinds/Psyllium Husk.
  • In this order, dip and coat each chicken thigh: Almond Flour > eggs > crushed Unflavored Pork Rinds/Psyllium Husk. Once coated, place on holding a plate.
  • Add enough oil to cover about 1/2 inch of frying pan of choice. Place on high heat and heat up until 375F or until oil starts to lightly smoke.
  • 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). Note - if you used Psyllium Husk, cook on lower heat as it will burn easily.

  • Transfer to a drying rack. If you don't have a drying rack, use a plate with a paper towel to soak up oil.
  • Once dried, slice the cutlet into 1/2 inch slices and plate onto of bed of cabbage. Enjoy with drizzled sauce and optional squeeze of lemon!

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