FIT = FLAVOR

Follow On Insta @FitEqualsFlavor

PALEO CHICKEN KATSU & CAULIFLOWER FRIED RICE








For The Chicken: 

4 Boneless Chicken Thighs, Pounded Thin
2 Cups Cassava Flour 
1 Tbl. Kosher Salt To Season The Flour 
3 Eggs for wash 
1.5 cups Coconut Oil 
Black Sesame Seeds To Garnish

Katsu Sauce: 
2/3 Cup Tomato Passata 
6 Tbl. Paleo Worcestershire (See Recipe)
2 Tbl. Coconut Aminos 
4 Tbl. Maple Syrup 
2 Tsp. Stone Ground Dijon Mustard (no sugar)
1 Clove Garlic, Grated 
(Mix All Ingredients together) 

Paleo Worcestershire: 
1/2 Cup White Vinegar 
1/4 Cup Coconut Aminos
1/4 Cup Honey
1/2 Tsp. Anchovy Paste 
1/4 Tsp. Salt 
1/4 Tsp. Garlic Powder 
1/4 Tsp. Onion Powder 
1/8 Tsp. Cloves 
(Mix all together in a blender) 

INSTRUCTIONS:

Place cassava flour in a wide bowl and season with salt 

Mix the eggs in a separate bowl 

Pound out the chicken thighs until thin

Heat Coconut oil to 350 in a deep skillet, preferably cast iron

Coat thighs in egg and then flour, and then place in hot coconut oil, in batches if necessary. Fry until internal temp reaches 165. Remove to a paper towel lined plate to drain. Slice at an angle, top with katsu sauce, and sprinkle with black sesame seeds for garnish. 


CAULIFLOWER FRIED RICE:

2 Tbl. Chicken Fat or Ghee
16 oz. Riced Cauliflower 
1/2 Sweet Onion, Diced 
3 Cloves Garlic, Minced 
12 oz. Frozen Mixed Veggies (green beans, peas, carrots, corn, as desired)
3 Eggs
1.5 Tsp. Coconut Aminos 
1 Tsp. Kosher Salt or to taste 
3 Scallions, sliced on bias for garnish 

In a bowl, mix eggs with coconut aminos. Set aside until ready to use. 

Heat chicken fat or ghee in a large skillet over medium high heat. When hot, add the onion and garlic. Allow to soften. Add the riced cauliflower, and mix well. Allow to sit for couple minutes to start getting crispy on the bottom. When cauliflower has some color, add the frozen veggies. Season with Kosher salt. Allow to saute until veggies are soft and cooked through. Remove to a bowl, and keep warm. 

In the same skillet, add a little more chicken fat or ghee if necessary. Add eggs and mix well to scramble. Combine with cauliflower fried rice. Taste, and adjust seasoning as needed. 





 

6E4D30F7-7672-4B3F-BF20-648D63CA1D1C.JPG