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 obviously delicious but very unhealthy. When I was trying to think of ways to use LSA this week, I didn’t want to just focus on the obvious – LSA on fruit or a tablespoon hidden in a cake – I wanted LSA to be the star of the show. This means savoury options as well as sweet! Using LSA to make Japanese Katsu is an excellent way to enjoy what’s a traditionally high in fat and gluten dish. Baking it uses less oil but crisps it up just as well.
You can see all 7 Days of LSA recipes here. 
healthy japanese style LSA chicken katsu
Recipe Type: dinner, lunch
Cuisine: paleo, gluten free, refined sugar free, diary free
Author:
Prep time:
Cook time:
Total time:
Serves: 4
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.
Ingredients
- 6 chicken tenderloins
- 4 tablespoons rice flour, spread onto a plate
- 1 egg
- 4-6 tablespoons LSA, spread onto a plate
- 1/2 teaspoon tamari
- Himalayan salt to taste
- 2 tablespoons oil of your choice
Instructions
- Heat oven to 180°C
- Prepare a baking tray with baking paper
- Light beat egg with tamari and salt
- Prepare your work bench for crumbing by placing the rice flour, bowl of egg and LSA in a row in that order
- Take a piece of tenderloin, cover thoroughly in rice flour and shake off any excess
- Dip into egg to completely cover. Let any excess run off
- Finally, place in LSA and coat
- Place on tray
- Repeat with other tenderloins
- Drizzle oil over the tenderloins
- Place in over for 20 minutes, turning half way through
- Serve with your favourite Japanese side dishes and condiments such as Japanese Slaw (recipe coming soon), kimchi, mayo or Sriracha.
