Katsu Chicken Salad Recipe

Prep chicken

Pat the chicken breasts dry. If breasts are thick, butterfly or trim and pound to an even thickness of about 1/2 inch (use a meat mallet or rolling pin inside a plastic bag). Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up breading stations

Place the flour in a shallow dish. Crack the eggs into a second shallow bowl and beat lightly. Place the panko breadcrumbs in a third shallow dish. Have a tray ready for breaded cutlets.

Bread the chicken

Dredge each chicken breast first in flour, shaking off excess, then dip into the beaten eggs, and finally press firmly into the panko so the crumbs adhere well. Set the breaded cutlets on the tray and let rest 5 minutes so the coating bonds.

Fry

In a large skillet, add about 1/3 to 1/2 inch of neutral oil (approx. 1 cup). Heat over medium-high until shimmering and a breadcrumb sizzles on contact (about 350°F/175°C). Carefully add the cutlets (do not crowd), fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F/74°C. Adjust heat as needed to avoid burning.

Finish

Transfer cooked cutlets to a wire rack or paper towel-lined plate to drain. If desired, brush lightly with 1/2 tsp sesame oil for aroma. Let rest 3 minutes, then slice into 1/2-inch strips for the salad.

In a bowl or jar, whisk together 2 tbs white miso paste, 1 tbs grated fresh ginger, 3 tbs rice vinegar, 1 tbs soy sauce, and 1 tbs honey or maple syrup until smooth.

Slowly whisk in 3 tbs neutral oil and 1 tsp sesame oil to emulsify. If the dressing is too thick, whisk in up to 2 tbs water, 1 tablespoon at a time, until you reach a pourable consistency. Season with 1/4 tsp freshly ground black pepper. Taste and adjust: more vinegar for brightness, more honey for sweetness, or more soy for saltiness.

Refrigerate until ready to use. Shake or whisk again before dressing the salad.

Prepare vegetables

Peel and julienne the carrot into matchsticks (or use a peeler to make ribbons). Halve the cucumber lengthwise, scoop seeds if watery, and slice thinly into half-moons. Thinly slice the green onions on the diagonal. Thinly shred or slice the red cabbage. Roughly chop the cilantro if using.

Build the salad

In a large bowl, combine 4 cups arugula, the julienned carrot, sliced cucumber, shredded red cabbage, green onion, and cilantro. Toss gently to mix.

Dress and top

Drizzle about half of the miso-ginger dressing over the salad (reserve extra for guests to add more). Toss lightly to coat. Arrange the sliced katsu chicken on top of the dressed salad. Sprinkle 1/4 cup roasted crushed peanuts and 1 tbs sesame seeds over the top. Serve immediately with lemon or lime wedges on the side.

Serving suggestion

Offer extra dressing on the side. For a heartier plate, serve with steamed rice or a scoop of cold soba noodles.