Katsu Chicken Salad Recipe

Prepare chicken

Slice each chicken breast horizontally to make two thinner cutlets (or butterfly and pound to 1/2 inch thickness). Pat dry with paper towels. Season both sides with kosher salt (1 tsp total) and black pepper (1/2 tsp total).

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, whisk the eggs with 2 tablespoons water until combined. Place panko breadcrumbs in a third shallow dish.

Bread the chicken

Dredge each seasoned chicken cutlet in flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press firmly into panko to coat both sides evenly. Repeat so all cutlets are fully coated.

Fry the katsu

In a heavy skillet or sauté pan, pour oil to reach about 1/4 inch depth and heat over medium-high until shimmering (around 350°F / oil will bubble when a breadcrumb is added). Add cutlets in a single layer without crowding. Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Adjust heat as needed to prevent burning. Transfer to a wire rack or paper towels to drain for 2–3 minutes, then slice cutlets into 1/2-inch strips for plating.

Prepare vegetables: Peel the carrot and julienne into matchstick-sized pieces (use a mandoline or knife). Slice the cucumber lengthwise, remove seeds if large, then julienne or thinly slice. Thinly shred the red cabbage. Slice the scallions on a diagonal into 1/4-inch pieces. Roughly chop the cilantro. Place the arugula in a large bowl and top with carrot, cucumber, cabbage, scallions and cilantro. Toss lightly to combine or leave components arranged for plating.

Add garnishes: Scatter the chopped roasted peanuts and toasted sesame seeds over the salad. Keep lime wedges on the side for guests to squeeze if desired.

Combine ingredients: In a small bowl or jar, whisk together 2 tablespoons white miso paste, 1 tablespoon grated ginger, 3 tablespoons rice vinegar, 1.5 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon sesame oil, 3 tablespoons neutral oil and 1 tablespoon lime juice until smooth. If the dressing is too thick, whisk in up to 1 tablespoon hot water to reach a pourable consistency. Season with 1/4 teaspoon salt and a pinch of black pepper, taste and adjust sweetness or acidity to preference.

Finish and toss: Right before serving, drizzle about half the dressing over the salad and toss gently to coat. Reserve the remainder to drizzle over plated salad and chicken, or serve on the side.

Plate the salad: Divide the dressed arugula and vegetables between 2 plates or shallow bowls. Fan sliced katsu chicken strips across the top of each salad.

Garnish and serve: Sprinkle additional peanuts and sesame seeds over the plated salads. Add a lime wedge to each plate and serve immediately while the chicken is still warm.