Chicken Katsu with Chilli and Lime Mayonnaise

 

 

 

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:

Ingredients:

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)

Instructions:

Chicken

• 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.
• 1^st bowl: Rice flour
• 2^nd Bowl: beaten eggs mixed with milk
• 3^rd 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.