Katsu Chicken Salad Recipe

Prepare and pound chicken

Pat chicken breasts dry. Place each breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even 1/2-inch (about 1.3 cm) thickness. Trim any thin edges so pieces cook evenly. Season both sides with kosher salt and black pepper.

Set up breading station

Place flour in a shallow dish. Beat the eggs in a second shallow dish. Place panko breadcrumbs in a third shallow dish. Dredge each chicken breast first in flour, shaking off excess, then dip into beaten eggs, and finally press into panko until thoroughly coated. For extra-crispy crust, press the panko on firmly and repeat egg + panko once more.

Fry the cutlets

Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 340-350°F / 170-175°C if using a thermometer). Add the breaded chicken breasts and cook 3 to 4 minutes per side, until golden brown and an instant-read thermometer in the thickest part reads 165°F (74°C). Avoid overcrowding the pan; cook in batches if needed. Transfer cooked cutlets to a wire rack set over a baking sheet to rest and drain. Brush lightly with sesame oil if using.

Slice for salad

Let cutlets rest 3 minutes, then slice into 1/2-inch strips on the bias and keep warm while you assemble the salad.

Combine the arugula, julienned carrot, cucumber, red bell pepper, sliced green onions, and cilantro (if using) in a large bowl. Toss gently to mix.

Sprinkle the chopped roasted peanuts and toasted sesame seeds over the salad, but reserve a small handful of peanuts for final garnish.

Whisk dressing

In a bowl or jar, combine white miso paste, grated ginger, minced garlic, rice vinegar, soy sauce, honey, lime juice, and salt and pepper. Whisk until miso is fully dissolved. Slowly drizzle in neutral oil while whisking (or shake vigorously in a jar with a lid) to emulsify. Stir in toasted sesame oil. Add 1 tablespoon water if dressing is too thick; adjust seasoning to taste.

Taste and adjust: add more honey for sweetness, soy for saltiness, or vinegar/lime for acidity.

Just before serving, pour about half to two-thirds of the dressing over the salad mixture and toss lightly to coat. Reserve remaining dressing for guests to add more if desired.

Arrange dressed salad on individual plates or a large platter. Fan sliced katsu chicken over the top. Sprinkle remaining chopped peanuts and an extra crack of black pepper. Serve immediately so the chicken remains crisp.