Chicken katsu with sesame cabbage salad

Based on 31 ratings
Christian

Christian

Test Kitchen Manager and Chef

Difficulty

Easy đź‘Ś
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
68 g
Fat
52 g
Carb
119 g
  • Step 1/4

    Chop Chinese cabbage into fine ribbons and set aside. Mince shallots and garlic.
    • Chinese cabbage
    • 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.
    • chicken breasts
    • eggs
    • 100 g flour
    • 200 g 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!