Low Carb Chicken Katsu with Sesame Corn Slaw

Low Carb Chicken Katsu with Sesame Corn Slaw

Ready in 40 minutes • Serves 2
This dish most recently appeared in Bargain Box (3 Nights For 2) on Sunday, February 22, 2026.
Order Now
Order Now

Our Low Carb meals have less than 30g of carbs per serve and hero proteins and vegetables. This low carb take on Japanese restaurant-style chicken katsu is easy to make at home with panko-crumbed chicken breasts, served with a corn and sesame slaw and drizzled with our tangy katsu sauce.

Ingredients

Slaw

  • 1/2 can corn (300g), drained
  • 1 Lebanese cucumber, cut in half & thinly sliced
  • 350g slaw
  • 1 tsp sweet chilli sauce
  • 2 Tbsp mayonnaise
  • 1 tsp sesame oil
  • 1 pack sesame seeds

Chicken

  • 300g free range chicken breast, cut into steaks
  • 1 Tbsp flour
  • 1/4 tsp salt
  • 1 egg
  • 1 Tbsp milk
  • 1/4 cup panko breadcrumbs
  • 1 drizzle of oil

To Serve

  • 2 Tbsp katsu sauce

Steps

  1. Drain corn. Peel cucumber if needed, cut in half and thinly slice. Add corn and cucumber to a bowl with remaining slaw ingredients. Toss well until combined. Season to taste with salt and pepper.
  2. Pat chicken dry and cut into steaks by placing your hand flat on top of chicken and slicing through horizontally. Place flour and salt measure in a bowl. Whisk egg with milk in a second bowl. Place breadcrumbs in a third bowl. Coat each piece of chicken first in flour, then egg mixture, then breadcrumbs, shaking off excess as you go. Set aside on a plate or tray.
  3. Heat oil in a frypan on medium. Cook chicken for 3-5 mins each side (depending on thickness), until golden and cooked through. Rest for a few mins, before slicing thickly. Want extra crispy chicken? Simply rest it on a wire rack for a few mins.
  4. Plate chicken katsu with sesame slaw. Serve katsu sauce on the side. Grab chopsticks or a fork and dinner is ready!

Nutritional Information

Energy 2120 kj
507 kcal
Protein 43.1g
Carbohydrate 25.1g
Fat 24.9g