Japanese · Lunch
Deep Fried Chicken Salad
Panko-crusted chicken breast is shallow-fried to golden crunch, then sliced over shredded cabbage and lettuce with cucumber, carrot, and a soy-mustard dressing. Light frying oil absorption and restful cooling preserve crispness while keeping the dish light and balanced.
$4
15 minsPrep
8 minsCook
23 minsTotal
MediumLevel
Nutrition per serving
392Calories
42.1gProtein
13.6gFat
26.8gCarbs
10.8gSugar
3.9gFiber
1210mgSodium
151mgChol
2.6gSat Fat
890mgPotassium
95mgCalcium
2.6mgIron
0.4mcgVitamin B12
28mgVitamin C
Goes well with
Japanese Pilsner Beer
local
Yuzu Citrus Tea (Yuzu-cha)
international
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Butterfly and pound the chicken to 1/2-inch thickness, season lightly with salt, then dredge in flour, dip in egg white, and coat in panko.
2
Fry
Heat vegetable oil in a nonstick skillet over medium heat and shallow-fry the chicken 3 to 4 minutes per side until golden and the centre reaches 165F.
3
Rest
Transfer the chicken to a wire rack and rest 3 minutes so the crust stays crisp.
4
Toss
In a mixing bowl, combine the cabbage, lettuce, cucumber and carrot; in a small bowl, whisk the soy sauce, rice vinegar, mustard, honey and sesame oil until smooth.
5
Plate
Mound the vegetables on a plate, slice and fan the rested chicken over the top, drizzle with dressing and scatter sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast, butterflied and pounded thin
- 4 tbsp4 tbsp all-purpose flour
- 22 egg white, lightly beaten
- 2/3 cup40g panko breadcrumbs
- 2 tbsp30ml vegetable oil, for shallow-frying
- 3 cups220g cabbage
- 2 cup60g lettuce
- 11 cucumber (160g)
- 4 tbsp40g carrot
- 2 tbsp30ml soy sauce
- 2 tbsp30ml rice vinegar
- 2 tsp2 tsp mustard-dijon
- 2 tsp2 tsp honey
- 1 tsp1 tsp sesame oil
- 2 tsp6g sesame seeds, for garnish
