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 the Chicken
Start by seasoning the chicken breasts with salt and black pepper on both sides.
- 2
Breading the Chicken
Dredge each chicken breast in flour, then dip into the beaten egg, and finally coat with panko breadcrumbs. Ensure even coverage.
- 3
Frying the Chicken
Heat the oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken breasts and fry for about 5-6 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Salad Assembly
- 4
Prepare the Vegetables
Julienne the carrot, cucumber, and red bell pepper. Place them in a large bowl with the arugula.
- 5
Dressing Preparation
- 6
Combine Dressing Ingredients
In a small bowl, whisk together the miso paste, grated ginger, soy sauce, rice vinegar, sesame oil, and water until smooth.
Final Assembly
- 7
Assemble the Salad
Slice the fried chicken into strips and place it on top of the arugula and vegetables.
- 8
Drizzle with Dressing
Drizzle the miso ginger dressing over the salad and toss gently to combine. Serve immediately.
