Japanese · Lunch
Deep Fried Chicken Salad
Panko-crusted deep-fried chicken breast served over shredded cabbage and mixed greens, tossed in a sesame-soy dressing with edamame and topped with a jammy egg and sesame seeds. Built for high protein through extra chicken and egg while maintaining the crisp katsu-salad format.
$6
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
698Calories
66.4gProtein
34.8gFat
33.1gCarbs
9.4gSugar
6.8gFiber
1450mgSodium
459mgChol
6.9gSat Fat
1180mgPotassium
140mgCalcium
4.9mgIron
1.1mcgVitamin B12
38mgVitamin C
Goes well with
Japanese lager beer
local
Ramune (Japanese marble soda)
international
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Season the chicken breast with salt and pepper. Set up three shallow dishes: flour in one, beaten egg in another, panko breadcrumbs in the third.
2
Dredge the chicken breast in flour, then dip in beaten egg, then press into panko until both sides are fully coated.
3
Fry the chicken in vegetable oil heated to medium-high heat until golden and crispy, about 3-4 minutes per side, until internal temperature reaches 165°F.
4
Drain the chicken on paper towels for 2 minutes, then slice into strips. Whisk together the soy sauce, rice vinegar, sesame oil and honey. Toss the cabbage, greens, carrot and scallions with the dressing.
5
Plate the dressed salad, fan the chicken and hard-boiled egg halves on top, scatter edamame, remaining scallions and sesame seeds over, and serve immediately while crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 22 eggs
- 2/3 cup60g panko breadcrumbs
- 4 tbsp32g all-purpose flour
- 22 eggs, hard-boiled
- 1/2 cup86g cooked edamame
- 4 cups280g cabbage
- 2 cup60g mixed salad greens
- 11 carrot (100g)
- 44 scallions
- 2 tbsp2 tbsp soy sauce
- 4 tsp4 tsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp honey
- 1 cup240ml vegetable oil, for frying
- 2 tsp2 tsp sesame seeds
- salt and black pepper, to season
