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Keto Chicken Katsu Chaffle Sandwich – vegetarian recipe
Stav Kogan

Keto Chicken Katsu Chaffle Sandwich

An irresistible keto-friendly Japanese Chicken Katsu recipe using cheese waffles (chaffles) and a crispy pork rind coating, complete with a tangy sugar-free katsu sauce.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 2 serving
Calories: 780
Ingredients Method Nutrition

Ingredients
  

  • For the Keto Chaffles
  • Shredded Mozzarella Cheese – 1 cup / 112g (4 oz)
  • Large Eggs – 2
  • Crisp Lettuce Leaves, for serving – 2
  • For the Sugar-Free Katsu Sauce
  • Sugar-Free Ketchup – 2 tablespoons / 30ml
  • Oyster Sauce – 1 tablespoon / 15ml (0.5 fl oz)
  • Worcestershire Sauce – 2 tablespoons / 30ml (1 fl oz)
  • Monk Fruit or Swerve Sweetener – 1 teaspoon / 4g (0.14 oz)
  • For the Crispy Chicken Katsu
  • Boneless, Skinless Chicken Thighs – 2 pieces
  • Almond Flour – 1 cup / 96g (3.39 oz)
  • 3 oz (85 g) Crushed Pork Rinds –
  • Large Egg – 1, beaten
  • Salt – to taste
  • Black Pepper – to taste
  • 2 cups (475 ml) Vegetable Cooking Oil, for frying –
  • For the Brine
  • 2 cups (475 ml) Water –
  • Salt – 1 tablespoon / 18g (0.63 oz)
  • For the crispiest chaffles, let them cool for a minute on a wire rack after removing them from the waffle maker. This allows steam to escape and prevents them from becoming soggy.
  • Make the katsu sauce at least 15 minutes ahead of time. This gives the different flavors a chance to fully combine and deepen.

Method
 

  1. Preparation Method
  2. Begin by brining the chicken. Dissolve 1 tablespoon of salt in 2 cups (480 ml) of water, add the chicken thighs, and let them sit for at least 30 minutes to ensure they are juicy and seasoned.
  3. While the chicken brines, prepare the katsu sauce.
  4. In a small bowl, whisk together the sugar-free ketchup, oyster sauce, Worcestershire sauce, and monk fruit/swerve sweetener.
  5. Set aside for the flavors to meld.
  6. Remove the chicken from the brine and pat it completely dry with paper towels.
  7. Season both sides generously with salt and black pepper.
  8. Prepare your breading station.
  9. Place the almond flour, the beaten egg, and the finely crushed pork rinds into three separate shallow bowls.
  10. Coat each chicken thigh first in the almond flour, then dip it into the beaten egg, and finally press it firmly into the pork rind crumbs, ensuring a thick, even coating.
  11. Heat the vegetable oil in a skillet over medium-high heat. Carefully place the coated chicken in the hot oil and fry for 4-5 minutes per side, or until golden brown, crispy, and cooked through.
  12. Transfer to a wire rack to drain.
  13. While the chicken rests, make the chaffles. Pre-heat and grease your waffle maker.
  14. In a bowl, mix together the 2 eggs and 1 cup (240 ml) of shredded mozzarella cheese.
  15. Pour half of the cheese and egg mixture into the waffle maker and cook for 3-5 minutes, or until golden and crunchy.
  16. Repeat with the remaining mixture to make a second chaffle.
  17. Assemble your sandwich.
  18. Spread the prepared katsu sauce on one chaffle, top with a lettuce leaf, place a piece of crispy chicken katsu on top, and finish with the second chaffle.
  19. This recipe takes approximately 30 minutes to prepare and serves 2.
  20. Do not overcrowd the pan when frying the chicken.
  21. Frying one piece at a time ensures the oil temperature stays high, resulting in a much crispier crust.
  22. When breading the chicken, use one hand for the dry (almond flour, pork rinds) and the other hand for the wet ingredient (egg) to avoid clumpy fingers and an uneven coating.

Nutrition

Calories: 780kcalCarbohydrates: 7gProtein: 58gFat: 60g

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