Japanese Chicken Katsu With Allergy Safe Sauce 1771028260189 Dgas

Ingredients

• 4 pieces Chicken breasts, pounded to 1/2 inch thickness
• 2 cups Gluten-free Panko breadcrumbs
• 0.5 cup Rice flour
• 0.5 cup Aquafaba (chickpea liquid) or beaten eggs
• 0.25 cup Coconut aminos (soy-free alternative)
• 0.5 cup Tomato ketchup (corn-syrup free)
• 2 tablespoons Worcestershire sauce (ensure gluten/anchovy free if needed)
• 1 tablespoon Honey or Maple syrup
• 1 cup Neutral frying oil (Grapeseed or Avocado)
• 1 teaspoon Salt and white pepper

Instructions

1. 1

   Season the chicken breasts evenly on both sides with salt and white pepper.

2. 2

   Set up a dredging station with three shallow bowls: one with rice flour, one with aquafaba (or egg), and one with Panko breadcrumbs.

3. 3

   Coat each chicken piece in rice flour, dip into the liquid binder, and then press firmly into the Panko until fully coated.

4. 4

   In a small saucepan, whisk together the tomato ketchup, coconut aminos, Worcestershire sauce, and honey over low heat until thickened to make the allergy-safe sauce.

5. 5

   Heat the oil in a large skillet over medium-high heat until it reaches approximately 350°F (175°C).

6. 6

   Carefully place chicken in the oil and fry for 3-4 minutes per side until the crust is deep golden brown and internal temperature reaches 165°F.

7. 7

   Transfer the chicken to a wire rack or paper-towel-lined plate to drain for 2 minutes.

8. 8

   Slice the katsu into thick strips and drizzle generously with the prepared allergy-safe sauce before serving.