A light and refreshing take on chicken katsu! The chicken is crispy and delicious adding extra texture to the salad – drizzled with our all-time favourite creamy sesame dressing.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Make the creamy sesame dressing (store in a glass jar in the fridge).
Ingredients
- 3 Tbsp tahini
- 3 Tbsp rice wine vinegar
- 2 tbsp mayonnaise
- 2 Tbsp tamari
- 1 Tbsp water (if needed)
- 1 clove garlic (crushed)
- 1 tsp ginger (grated)
- 1 tsp maple syrup
- 2 tsp sesame oil
Method
- Add all of the ingredients into a small bowl and mix well to combine.
Prepare the veggies (store together in an airtight container in the fridge).
- ½ cucumber (sliced into half moons)
- 1 red capsicum (finely sliced)
Tips
- If you’ve been cooking with us for a while you’ll know that we love using tahini in dressings and sauces. We use the ceres brand which is super runny so if you’re using a different tahini you might need to add some water to thin out the sauce.
- When cooking the chicken you want to be pretty generous with the amount of coconut oil you use as this will help it get golden brown and crispy.
- Make sure you don’t have the pan too hot so that the outside doesn’t burn before the chicken has cooked through. If it does get a little too crisp on the outside before cooking through you can finish it off in the oven.
Shortcuts
Vegetables
- You can use any colour capsicum.
- Swap out the cos for finely sliced cabbage.
- Add some cherry tomatoes or avocado to the salad.
Protein
- Swap out the chicken for crumbed prawns, tofu or even eggplant.
Other
- Serve with a little chilli oil for some extra spice.
- Serve alongside some jasmine rice.
Ingredients
Katsu chicken
- 500g chicken breast
- 1 ½ cups breadcrumbs (2 pieces sourdough) or panko crumbs
- 2 Tbsp sesame seeds
- ¼ cup flour
- 1 egg (cracked and beaten)
- Coconut oil for shallow frying
Creamy sesame dressing
- 3 Tbsp tahini
- 3 Tbsp rice wine vinegar
- 2 Tbsp mayonnaise
- 2 Tbsp tamari
- 1 Tbsp water (if needed)
- 1 garlic clove (crushed)
- 1 tsp ginger (grated)
- 1 tsp honey or maple syrup
- 2 tsp sesame oil
Salad
- 120g baby cos (1 bag)
- 1 carrot (peeled into ribbons)
- ½ cucumber (sliced into half moons)
- 1 red capsicum (finely sliced)
- ½ cup coriander (roughly chopped)
- 1 red or green chilli (finely sliced)
Method
- Get started by preparing the chicken. Place one chicken breast at a time between baking paper, pound with a rolling pin (or heavy object) until approx. 0.5 cm thick. Set aside and repeat with the remaining chicken breasts.
- Moving onto breading your chicken. You’ll need three separate bowls, one for the flour, one for the egg and the other for the breadcrumbs and sesame seeds.
- Working with one piece of chicken at a time. Firstly coat in the flour mixture, then the eggs, and finally the breadcrumb mixture -gently press the breadcrumbs into the chicken so they stick. Place on a large plate or baking sheet. Repeat with the remaining breasts and place to the side until you are ready to cook.
- To make the creamy sesame dressing, add all of the ingredients into a small bowl and mix well to combine.
- Prepare all of the ingredients for the salad and add to a large salad bowl or platter; set aside.
- Time to cook the chicken, add a generous amount of coconut oil to a large pan over medium-high heat. Once hot, add the chicken, make sure not to over-cram the pan to allow the chicken to go crispy.
- Cook until cooked through and golden brown on both sides, about 5 to 6 minutes per side.
- Once the chicken has cooked, slice and scatter on top of the salad. Spoon over the creamy sesame dressing and toss well.
Variations
Vegetables
- You can use any colour capsicum.
- Swap out the cos for finely sliced cabbage.
- Add some cherry tomatoes or avocado to the salad.
Protein
- Swap out the chicken for crumbed prawns, tofu or even eggplant.
Other
- Serve with a little chilli oil for some extra spice.
- Serve alongside some jasmine rice.
More Recipes
Newsletter
Subscribe to our newsletter for recipes, tips, and inspiration delivered to your inbox