Katsu Chicken Peanut Salad Recipe
crispy chicken breast, julienne vegetables, arugula, miso ginger dressing
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Dressing
In a small bowl, whisk together the miso paste, grated ginger, soy sauce, rice vinegar, sesame oil, honey, and water until smooth. Set aside.
- 2
Bread the Chicken
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Season the flour with salt and pepper. Dip each chicken breast first in the flour, then in the egg, and finally coat with panko breadcrumbs.
- 3
Cook the Chicken
Heat oil in a skillet over medium heat. Fry the breaded chicken breasts for about 5-7 minutes on each side or until golden brown and cooked through. Remove from skillet and let rest before slicing.
- 4
Assemble the Salad
In a large bowl, combine arugula, julienned carrots, cucumber, red bell pepper, and sliced green onions. Toss with the miso ginger dressing until well coated.
- 5
Serve
Top the salad with sliced crispy chicken and serve immediately.
