healthy japanese style LSA chicken katsu
 
PREP TIME
COOK TIME
TOTAL TIME
 
Everyone loves fried chicken (Well, except meat omitting eaters! Soz!), there is just something so alluring about crunchy coated poultry. My favourite way is Japanese Katsu style fried chicken with panko breadcrumbs. This is recipe takes on this unhealthy option and turns it into something both delicious and nutrient dense.
Author:
Eat for: dinner, lunch
Cuisine: paleo, gluten free, refined sugar free, diary free
Serves: 4
INGREDIENTS:
  • 6 chicken tenderloins
  • 4 tablespoons rice flour, spread onto a plate
  • 1 egg
  • 4-6 tablespoons LSA, spread onto a plate
  • ½ teaspoon tamari
  • Himalayan salt to taste
  • 2 tablespoons oil of your choice
INSTRUCTIONS:
  1. Heat oven to 180°C
  2. Prepare a baking tray with baking paper
  3. Light beat egg with tamari and salt
  4. Prepare your work bench for crumbing by placing the rice flour, bowl of egg and LSA in a row in that order
  5. Take a piece of tenderloin, cover thoroughly in rice flour and shake off any excess
  6. Dip into egg to completely cover. Let any excess run off
  7. Finally, place in LSA and coat
  8. Place on tray
  9. Repeat with other tenderloins
  10. Drizzle oil over the tenderloins
  11. Place in over for 20 minutes, turning half way through
  12. Serve with your favourite Japanese side dishes and condiments such as Japanese Slaw (recipe coming soon), kimchi, mayo or Sriracha.
Recipe by The Unimpossibles at https://www.theunimpossibles.com/lsa-chicken-katsu/