crispy chicken breast, julienne vegetables, peanuts, arugula, miso ginger dressing

Season the chicken breasts with salt and pepper. Dredge each piece in flour, dip in beaten egg, then coat with panko breadcrumbs.

Bread the Chicken

In a large skillet, heat vegetable oil over medium heat. Fry the chicken breasts until golden brown and cooked through, about 4-5 minutes per side. Remove and let drain on paper towels.

Fry the Chicken

Julienne the carrot, cucumber, and red bell pepper. Place the arugula in a large salad bowl and add the julienned vegetables and peanuts.

Chop the Vegetables

In a small bowl, whisk together the miso paste, grated ginger, soy sauce, rice vinegar, sesame oil, and honey until smooth.

Mix the Dressing

Slice the fried chicken into strips and place on top of the salad. Drizzle with miso ginger dressing and toss gently before serving.

Combine and Serve

Chicken breast

Panko breadcrumbs

All-purpose flour

Salt

katsu chicken salad

Recipe information

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