Crispy Chicken Katsu with Tonkatsu-Style Sauce

Ingredients

• 4 chicken breasts, pounded thin
• 1/2 cup rice flour
• 2 eggs, beaten
• 1.5 cups almond flour mixed with 1/2 cup crushed gluten-free rice crackers
• 1/2 cup avocado oil for frying
• 3 tbsp tamari
• 2 tbsp ketchup (sugar-free)
• 1 tbsp rice vinegar
• 1 tsp allulose

Method

1. 1

   Whisk tamari, ketchup, rice vinegar, and allulose together for the tonkatsu-style sauce, set aside.

2. 2

   Set up a dredging station: rice flour in one dish, beaten eggs in a second, the almond flour and crushed rice cracker mixture in a third.

3. 3

   Dredge each chicken breast in rice flour, then egg, then press firmly into the almond flour mixture, then dip in egg again and coat once more in the crumb mixture — this double coat builds a shell thick enough to survive frying without falling apart or turning soggy.

4. 4

   Heat avocado oil in a large skillet over medium heat and fry the chicken 4-5 minutes per side until deeply golden and cooked through.

5. 5

   Slice and serve with the tonkatsu-style sauce.