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Chicken katsu

Chicken Katsu Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


Chicken katsu is a Japanese dish that includes crispy and flaky chicken cutlets. Here it’s paired with a healthy dipping oil, and you can also add in some sautéed bok choy or kale.



Chicken Katsu

  • 2 tablespoons avocado oil
  • 1 pound thin chicken cutlets
  • 1 cup cassava flour
  • 4 eggs, whisked
  • 2 cups gluten-free crackers, ground into fine crumbs
  • 1 teaspoon sea salt

Dipping Oil

  • 1 tablespoon Dijon mustard
  • 4 tablespoons coconut aminos
  • 2 tablespoons sesame oil


  1. In a small bowl or container, mix Dijon, coconut aminos and sesame oil, then set aside.
  2. In a large pan over medium heat, warm avocado oil while you move onto the next steps.
  3. Place the eggs, cassava and crackers in three separate bowls large enough to dredge the chicken.
  4. Add salt to the cassava and stir until well-combined.
  5. Dredge the chicken cutlets one-by-one on all sides, in this order: cassava, eggs, crackers.
  6. With tongs, place dredged chicken cutlets into heated oil in the pan.
  7. Fry each side until chicken is golden brown and interior temperature reaches 165 degrees F., about 10–15 minutes.
  8. Serve with dipping oil and optional veggies.
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Category: Main Dishes
  • Method: Frying
  • Cuisine: Japanese


  • Serving Size: 1 serving (213g)
  • Calories: 427
  • Sugar: 0.8g
  • Sodium: 404mg (27% DV)
  • Fat: 16.5g
  • Saturated Fat: 3.3g
  • Unsaturated Fat: 11.8g
  • Trans Fat: 0g
  • Carbohydrates: 24.9g
  • Fiber: 1.1g
  • Protein: 42.1g
  • Cholesterol: 207mg