Paleo Chicken Katsu with thin shredded cabbage noodles in light Asian sesame ginger dressing. Paleo Whole30 chicken cutlets. Paleo Asain food.
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5 from 8 votes

Paleo Chicken Katsu (Whole30, Gluten-Free)

Paleo Chicken Katsu with thin shredded cabbage noodles in light Asian sesame ginger dressing. Paleo and Whole30 friendly Japanese-inspired chicken katsu cutlets!
Course Main Course
Cuisine Asian American, Japanese
Keyword Healthy chicken katsu, Keto chicken katsu, Low carb chicken katsu, Paleo chicken katsu, Whole30 chicken katsu
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5 adults
Calories 404kcal
Author ChihYu


  • 1 ¼ to 1 ½ lbs chicken thighs or breasts (skinless/boneless)
  • Quarter to half of one whole green cabbage
  • Coarse sea salt and black pepper to taste
  • 4 tbsp arrowroot/sweet potato flour/powder
  • 2 medium chicken eggs + 2-3 tbsp water*
  • 6 tbsp shredded coconut (unsweetened)
  • cup almond flour (alt. ¼ cup cassava flour)

You can also use my Paleo Worcestershire Sauce as an optional sauce for chicken cutlets *

    Asian Sesame Ginger Dressing :

    • ¾ tbsp grated ginger
    • 2 ½ - 3 tbsp rice vinegar
    • 2 tbsp extra virgin olive oil
    • 1-2 tsp toasted sesame oil
    • 3 tsp coconut aminos
    • ¼ tsp garlic granules
    • ¼ tsp onion granules


    • Cabbage: Slice one whole green cabbage in half then cut into 4 quarter wedges. Use a mandolin slicer to thinly slice them into thin/long shreds. Submerge the cabbage in ice cold water. Set aside in the fridge. Drain before serving.
    • Chicken: If the breast is too thick, butterfly and pound it to an even thickness (about ¼ inch thick) with the bottom of a wide jar. Lightly season both sides with coarse sea salt + black pepper.
    • Prepare 3 large shallow dishes: Season with a little bit salt in all 3 dishes - 1) arrowroot flour, 2) 2 whisked eggs with 2 -3 tbsp water, 3) shredded coconut and almond flour.
    • To pan-fry: Heat 1 ½ tbsp ghee over medium-high heat. When hot, lower the heat to medium. Lightly coat chicken with arrowroot. Shake of the excess. Then dip into the egg* mixture and finally coat with shredded coconut and almond flour. Press and make sure the coconut & almond flour stick to the chicken breast well. Pan-fry over medium-high heat until both sides are golden brown then lower the heat to medium and continue to cook for a few additional minutes until the chicken is completely cooked through. Flip the breasts often and watch it carefully to prevent from burning. Set aside over a cooling rack.
    • Serve: Carefully slice the cutlets and serve immediate with finely shredded cabbage, sesame ginger dressing and cauliflower rice.*



    *Link to - Paleo Worcestershire Sauce
    * If allergic to egg, swap the egg batter (2 eggs + water) to olive oil and a bit lemon juice.
    * For baked chicken cutlets, preheat oven to 425 F/218C. Lightly spray olive or coconut oil over coated chicken breasts and the baking sheet pan. Bake 1st side about 12 minutes and flip side about 10 minutes. Flip the breast over one more time to give a few additional minutes to ensure the breasts are completely cooked through.
    *I personally prefer using cooked cauliflower rice - quick saute with a little bit olive oil, salt, and pepper.


    Serving: 246g | Calories: 404kcal | Carbohydrates: 18g | Protein: 32g | Fat: 23.3g | Saturated Fat: 7.2g | Trans Fat: 0.2g | Cholesterol: 160mg | Sodium: 509mg | Fiber: 4g | Sugar: 3g | Vitamin A: 7% | Vitamin C: 44% | Calcium: 8% | Iron: 10%