Chicken Katsu Ramen Bowl (Keto/Paleo/Whole30)
Chicken Katsu Ramen Bowl Recipe made keto/whole30/paleo! Air fried katsu chicken with keto ramen noodles are the best combo for ramen lovers!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 0.5 lb thin cut chicken breasts (about ¼-inch thin)
- 2 tbsp plain unsweetened yogurt (dairy-free. See notes)
- 6-8 tbsp golden ground flaxseed meal
- 1 tsp coarse sea salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 4 tbsp avocado oil
- 16.9 oz Kettle & Fire chicken bone broth
- 2 tbsp coconut aminos
- 2 tsp rice vinegar
- 2 medium zucchinis (spiralized)
- Handful peppery baby greens such as dandelions (I use tatsoi and mizuna)
- 2 whole soft boiled jammy eggs (optional)
- 2 bulbs scallions (chopped)
Instructions
- 1
For the chicken katsu:
- 2
If your chicken breast is not thin cut, butterfly and cut it in half. Cover it with parchment and use a mallet to pound the chicken to equal thickness, ¼-inch thin pieces.
- 3
In a shallow bowl, coat the yogurt all over the chicken. Cover and store it in the fridge for 10-15 minutes or up to 24 hours.
- 4
In a separate shallow bowl, combine flaxseed meal, salt, garlic and onion powder. Preheat a large stainless steel or cast iron skillet over medium heat until it feels too hot to place your palm near the surface, about 2-3 inches away. Add the oil.
- 5
Shake off excess yogurt and dip the cutlet into the flaxseed meal bowl, pressing firmly to adhere to the chicken.
- 6
Pan-Fry:
- 7
Pan fry about 2 minutes per side over medium heat or until golden brown and the chicken is cooked through. Use a spatula to help you flip the chicken. Be gentle or the coating might fall apart.
- 8
Air-Fry
- 9
Preheat the fryer at 400F (204C) for 5 minutes. Spray avocado oil into the basket. Place the cutlet in a single layer with some gap between. Spray the oil again over the cutlet. Air fryer at 400F (204C) for 8 minutes or until cooked through.
- 10
In the meantime, prepare the zoodles, scallions, and jammy eggs, if using.
- 11
Transfer the chicken to a wire rack so the bottom doesn’t get soggy from the moisture.
- 12
For the ramen broth:
- 13
Before serving, heat up the bone broth in a medium size soup pot with coconut aminos and vinegar. Taste and adjust the seasoning.
- 14
To serve, divide the zoodles to two ramen bowls, pour the broth over. Slice the eggs in half, if using. Add a handful of baby greens to each bowl. Slice the chicken cutlets to 1-1.5 inch pieces. Add on top of the zoodles. Sprinkle with scallions. Serve immediately.