Katsu Chicken Peanut Salad Recipe
crispy chicken breast, julienne vegetables, arugula, miso ginger dressing
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Ingredients
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Chicken
Salad
Dressing
Method
Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper. Dredge each breast in flour, dip in beaten eggs, then coat with panko breadcrumbs. Ensure they are evenly coated.
- 2
Cook the Chicken
In a frying pan, heat vegetable oil over medium heat. Fry the chicken breasts for about 4-5 minutes on each side or until golden brown and cooked through. Remove from pan and let rest.
Dressing
- 3
Make the Dressing
In a small bowl, whisk together miso paste, grated ginger, soy sauce, sesame oil, rice vinegar, honey, and water until smooth.
Assembly
- 4
Assemble the Salad
In a large bowl, combine arugula, julienned carrots, cucumber, and red bell pepper. Slice the cooked chicken and place on top of the salad. Drizzle with miso ginger dressing and toss gently to combine.
