When my husband and I lived in Hawaii going out to eat and trying new foods was fun for us! This was before our Paleo days, so there were no limits on what we ate. Hawaii was the first time I tried Mahi Mahi, yum! The only fish I remember eating growing up was white fish with a ton of tiny little bones in it! Not the easiest thing for a kid to eat. We ate a lot of fish in Hawaii and tried a lot of local restaurants along with chains. I know it’s a chain, but we found ourselves going to Wahoo Fish Taco All.The.Time. I’m curious if we would think it was so great now. I also remember a Japanese Itialian restaurant that had some intersting dishes, but I cannot for the life of me remember the name of the restaurant. I hate when I can’t remember something. We also had some not so great meals. I remember my husband ordered a monte cristo sandwich. I didn’t try it but it just looked like a heart attack on a plate! We had our fair share of chicken katsu as well. It was usually served up with a side of Mac-n-cheese. Sorry I don’t have a Paleo recipe for that. But if you are craving some Paleo chicken Katsu, then look no further!
I wasn’t really sure how to make the Katsu sauce, so I used Kikkoman Katsu Sauce
as a guide for my sauce. I hope you enjoy it!
- For the rice:
- 1 Tbs coconut oil
- 1 head of cauliflower
- For the chicken:
- 1 Tbs coconut oil
- 1 pound of Chicken breasts or tenderloins
- ¼ cup of coconut flour
- 1 egg
- 2 Tbs almond or coconut milk
- Salt and pepper to taste
- For the sauce:
- ¼ cup plus 2 Tbs unsweetened applesauce
- ½ cup of water
- ¼ cup tomato paste
- 1 Tbs coconut aminos
- 1 Tbs ACV
- 5 baby carrots or 1 large carrot peeled (plus water to cook it in)
- ½ tsp onion powder
- ¼ tsp garlic powder
- For the cauliflower roughly chop and place in the food processor. Pulse until it is rice like in texture.
- Heat 1 Tbs coconut oil on medium in a large skillet. Cook the cauliflower in the skillet for 10-12 minutes.
- While that is cooking prepare to cook the chicken by heating another Tbs of coconut oil in another skillet over medium heat.
- Mix the egg and milk in a shallow dish and in a separate dish mix the coconut flour with salt and pepper.
- Dredge the chicken through the egg mixture, then through the coconut flour and place in the skillet of coconut oil. Cook 3-4 minutes per side. Add more coconut oil if needed.
- While that is cooking, prepare the sauce by cooking the carrots in water in the microwave or on the stovetop until soft.
- Place all the sauce ingredients in a blender and blend until smooth.
- Scoop out some cauliflower rice, top with chicken and katsu sauce. Enjoy!
Looking for more dinner ideas? Try my Thai Cashew Chicken.