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Keto Chaffle Katsu Sandwich LowCarbingAsian Cover
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Katsu Sandwich Chaffles

The BEST Asian Low-Carb/Keto recipe for Chaffle Katsu Sandwich. Enjoy this delicious fusion at only ~4g Net Carb / Sandwich! Step by step directions with pictures makes this recipe quick and easy.
Course Lunch, Main Course
Cuisine Asian Fusion, Japanese
Keyword fried chicken chaffle, Japanese fried chicken sandwich, keto chaffle fried chicken sandwich, keto chicken cutlet sandwich, low carb chicken cutlet sandwich, low carb cutlet sandwich
Prep Time 10 minutes
Cook Time 20 minutes
Brine Time 1 hour
Total Time 1 hour 30 minutes
Servings 2
Calories 768kcal

Ingredients

Chicken

  • 1/4 lb Chicken Thigh Boneless and Skinless
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/2 Cup Almond Flour
  • 1 Egg
  • 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 Monkfruit Erythritol Blend

Chaffle

  • 2 Egg
  • 1 Cup Mozzarella Cheese Shredded
  • 2 Leaf Green Leaf Lettuce optional

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 a paper towel. Once dried, sprinkle salt & black pepper on both sides and set aside.
  • In a small mixing bowl, combine Sugar Free Ketchup, worcestershire sauce, Oyster Sauce and Monkfruit Erythritol Blend. Mix well and set aside.
  • 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 processor. Note - Skip this step if you are using Psyllium Husk or Pork Panko.
  • 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.
  • Plug-in Dash Mini Waffle Maker to pre-heat.
  • In a small mixing bowl, beat egg.
  • 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 iroand 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.
  • Wash and prepare optional green leaf lettuce.
  • 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. Enjoy!

Video

Nutrition

Calories: 768kcal | Carbohydrates: 41g | Protein: 41g | Fat: 43g | Saturated Fat: 13g | Cholesterol: 345mg | Sodium: 4706mg | Potassium: 1050mg | Fiber: 37g | Sugar: 6g | Vitamin A: 27437IU | Vitamin C: 35mg | Calcium: 647mg | Iron: 7mg