Chicken Katsu with Chilli and Lime Mayonnaise


Chicken Katsu, low fodmap, dairy free, gluten free 


Chicken Katsu with Chilli & Lime Mayonnaise

Creating a low FODMAP chicken katsu is a delicious way to enjoy this Japanese classic while being mindful of FODMAPs. Here's a simple recipe for low FODMAP Khicken Katsu:


For the Chicken:

  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 cup gluten-free breadcrumbs or use Sourdough
  • 2 large eggs, beaten
  • 1/4 cup lactose-free milk or normal milk
  • Rice flour for dusting
  • Vegetable oil for frying

 For the Sauce:

  • 1/2 cup NOGO Classic Mayonnaise or Chilli & Lime Mayonaise
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar)
  • 1 tablespoon tamari sauce (gluten-free soy sauce)



  • Lay out your chicken breasts between two sheets of plastic wrap or parchment paper
  • Pound them to an even thickness using a meat mallet or rolling pin
  • Season both sides with salt and pepper

 Coat the chicken

  • Set up three shallow dishes.
  • 1st bowl: Rice flour
  • 2nd Bowl: beaten eggs mixed with milk
  • 3rd bowl: breadcrumbs

 Follow these steps:

  • Coat each chicken breast in
    • rice flour,
    • egg mixture,
    • breadcrumbs
  • ensuring they are evenly coated

 Cook the chicken

  • In a large pan, heat some vegetable oil over medium-high heat
  • Once the oil is hot, add the chicken breasts.
    • Don’t crowd the pan, it will lower the temperature too much. You are better to cook the chicken in smaller batches.
  • Fry for about 4-5 minutes on each side, or until they are golden brown and cooked through
  • Place the cooked chicken on a paper towel-lined plate to remove excess oil

 Make the Sauce:

In a small bowl, combine the mayonnaise, rice vinegar, sugar, and tamari sauce. Mix well.


To serve

  • Slice the chicken katsu into strips or serve them whole
  • Drizzle the sauce over the chicken or serve it on the side for dipping
  • Serve with a side of rice and a simple salad of lettuce and cucumber for a complete meal.