Katsu Chicken Peanut Salad Recipe
crispy chicken breast, julienne vegetables, arugula, miso ginger dressing
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Ingredients
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Main Ingredients
Miso Ginger Dressing
Method
Preparing the Chicken
- 1
Bread the Chicken
Start by setting up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast in flour, dip into the egg, and finally coat with panko breadcrumbs.
- 2
Fry the Chicken
Heat vegetable oil in a skillet over medium heat. Once hot, add the breaded chicken breasts and fry until golden brown and cooked through, about 4-5 minutes on each side. Remove and set aside on paper towels to drain excess oil.
Preparing the Salad
- 3
Prepare the Vegetables
Julienne the carrot, cucumber, and red bell pepper. Set aside.
- 4
Assemble the Salad
In a large bowl, combine arugula with the julienned vegetables. Slice the fried chicken into strips and add on top.
Making the Dressing
- 5
Mix the Dressing
In a small bowl, whisk together miso paste, grated ginger, soy sauce, rice vinegar, sesame oil, honey, and water until smooth.
Finishing Touches
- 6
Serve
Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
