Chicken Katsu with Tonkatsu Sauce
Ingredients
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
Directions
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.