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Chicken Katsu with Tonkatsu Sauce


Chicken Katsu:

  • 1 lb. Chicken breast
  • 1 cup Pork Dust
  • ½ cup Avocado Oil

Tokatsu Sauce:

  • 1 cup Coconut aminos
  • 4 oz Apricots
  • 4 oz Dates

Asian Slaw:

  • 3 oz Cabbage
  • 3 oz Carrots
  • 1 tbl. Ginger
  • ½ cup Scallions
  • 1 T. avocado oil
  • 1 tbl. coconut aminos
  • 2 tsp. apple cider vinegar
Chicken Katsu with Tonkatsu Sauce
Step 1

Cut chicken breasts into thin slices and pound thin in between two sheets of parchment with a meat mallet. Season the breasts with the sea salt. Coat the breasts in pork dust. Heat avocado oil in a non stick pan and fry the cutlets on both sides until golden brown. Cut into strips.

Step 2

Bring 3 cups of water to a boil and add dates and apricots. Simmer until softened. Strain out fruit, and reserve 1 cup of the cooking water. Put coconut aminos, dates and apricots and 1 cup of the cooking water to the bowl of a food processor and puree until smooth.

Step 3

Slaw: shred the cabbage, peel and julienne the carrots on a mandoline, thinly slice the scallions and finely mince the ginger. Toss these in a bowl with a tablespoon of avocado oil, a tablespoon of coconut aminos and 2 teaspoons of apple cider vinegar. Sprinkle a little sea salt over.

Step 4

To plate: lay a small pile of slaw on each plate. Top with strips of chicken katsu and drizzle with the tonkatsu sauce.