Katsu Chicken Salad Recipe
crispy chicken breast, julienne vegetables, peanuts, arugula, miso ginger dressing
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Ingredients
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Chicken
Salad
Dressing
Method
Chicken Preparation
- 1
Prepare Chicken
Start by seasoning the chicken breasts with salt and black pepper.
- 2
Dredging Station
Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 3
Coat Chicken
Dip each chicken breast first in the flour, then the eggs, and finally coat with panko breadcrumbs.
- 4
Fry Chicken
Heat vegetable oil in a large skillet over medium-high heat. Fry the coated chicken breasts for about 5-7 minutes on each side until golden brown and cooked through. Remove and let drain on paper towels.
Salad Assembly
- 5
Prepare Vegetables
While the chicken is frying, julienne the carrots, cucumber, and red bell pepper.
- 6
Assemble Salad
In a large bowl, combine the arugula, julienned vegetables, and peanuts.
Dressing Preparation
- 7
Make Dressing
In a small bowl, whisk together white miso paste, grated ginger, soy sauce, rice vinegar, sesame oil, honey, and water until smooth.
Final Assembly
- 8
Combine Salad and Chicken
Slice the fried chicken into strips and arrange on top of the salad. Drizzle with the miso ginger dressing.
- 9
Serve
Toss the salad gently to combine, and serve immediately.
