Chicken katsu with sesame cabbage salad

Based on 23 ratings

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
chicken breasts
Chinese cabbage
shallot
½ clove garlic
3 tbsp mirin
2 tbsp soy sauce
4 tbsp mayonnaise
½ lemon (juice)
1 tbsp sesame oil
100 g flour
eggs
200 g bread crumbs
200 ml oil
sugar to taste
salt
pepper
oil for frying
rice for serving
Metric
Imperial

Utensils

  • cutting board
  • knife
  • frying pan
  • large bowl
  • small bowl
  • 3 large bowls

Nutrition per serving

Cal
1242
Protein
68g
Fat
52g
Carb
119g

Step 1/4

Chop Chinese cabbage into fine ribbons and set aside. Mince shallots and garlic.
  • 1 Chinese cabbage
  • 1 shallot
  • ½ clove garlic
  • cutting board
  • knife

Chop Chinese cabbage into fine ribbons and set aside. Mince shallots and garlic.

Step 2/4

Heat oil  in a pan over medium heat and sauté shallots and garlic for approx. 2 min., then deglaze pan with mirin, add soy sauce, and cook for approx. 2 min., until liquid has reduced. Transfer to a bowl and leave to cool for a few min., then mix with mayonnaise. Mix Chinese cabbage with lemon juice and sesame oil. Add sugar and salt to taste and set aside.
  • 3 tbsp mirin
  • 2 tbsp soy sauce
  • 4 tbsp mayonnaise
  • ½ lemon (juice)
  • 1 tbsp sesame oil
  • sugar to taste
  • salt
  • oil for frying
  • frying pan
  • large bowl
  • small bowl

Heat oil in a pan over medium heat and sauté shallots and garlic for approx. 2 min., then deglaze pan with mirin, add soy sauce, and cook for approx. 2 min., until liquid has reduced. Transfer to a bowl and leave to cool for a few min., then mix with mayonnaise. Mix Chinese cabbage with lemon juice and sesame oil. Add sugar and salt to taste and set aside.

Step 3/4

Season chicken breasts with salt and pepper. Whisk eggs in a bowl and add flour and breadcrumbs to two separate bowls. Dredge the chicken breasts first in flour, then egg, and then breadcrumbs.
  • 2 chicken breasts
  • 3 eggs
  • 100 flour
  • 200 bread crumbs
  • salt
  • pepper
  • 3 large bowls

Season chicken breasts with salt and pepper. Whisk eggs in a bowl and add flour and breadcrumbs to two separate bowls. Dredge the chicken breasts first in flour, then egg, and then breadcrumbs.

Step 4/4

Add oil to a pan set over medium heat and fry chicken on each side for approx. 3 min., until brown and crispy. Serve chicken katsu with Chinese cabbage salad and rice and drizzled with mayonnaise sauce. Enjoy!
  • 200 ml oil
  • rice for serving
  • frying pan

Add oil to a pan set over medium heat and fry chicken on each side for approx. 3 min., until brown and crispy. Serve chicken katsu with Chinese cabbage salad and rice and drizzled with mayonnaise sauce. Enjoy!