Katsu Chicken Salad Recipe
crispy chicken breast, julienne vegetables, peanuts, arugula, miso ginger dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Vegetables
Peanuts
Dressing
Method
Prepare the Chicken
- 1
Bread the Chicken
Prepare a breading station with three shallow bowls. In the first bowl, add flour mixed with salt and black pepper. In the second bowl, beat the egg. In the third bowl, add panko breadcrumbs. Dip each chicken breast first in flour, then in the egg, and finally coat with panko breadcrumbs.
- 2
Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken breasts and fry for 5-7 minutes on each side or until golden brown and cooked through. Remove from the skillet and let drain on paper towels.
Prepare the Vegetables
- 3
Julienne the Vegetables
Using a sharp knife, julienne the carrot, cucumber, red bell pepper, and radishes into thin strips. Set aside.
- 4
Prepare the Arugula
Wash and dry the arugula thoroughly and place it in a large salad bowl.
Make the Dressing
- 5
Combine Ingredients
In a small bowl, whisk together the miso paste, grated ginger, soy sauce, rice vinegar, sesame oil, honey, and water until smooth and well combined.
Assemble the Salad
- 6
Combine Ingredients
Add the julienned vegetables and roasted peanuts to the bowl with arugula. Slice the fried chicken into strips and place on top.
- 7
Dress the Salad
Drizzle the miso ginger dressing over the salad and toss gently to combine all ingredients.
