Japanese Crispy Chicken Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This Japanese crispy chicken salad is one of my go to weeknight dinners because it comes together in less than an hour from start to finish. The panko coating creates this incredibly satisfying crunch that makes you feel like you're eating something indulgent, but underneath it's actually packed with fresh greens and vegetables. Cherry tomatoes are loaded with lycopene, a powerful antioxidant that's great for your heart, and the sesame oil in the dressing adds such a beautiful nutty flavor. What I love most is how simple it all is to pull together, no fancy techniques required. Just pound your chicken, coat it, and fry until golden. The whole meal tastes restaurant quality but costs a fraction of what you'd pay eating out.
Ella x
Ingredients
- 400chicken breast
- 200 gpanko breadcrumbs
- 100 gall-purpose flour
- 10 gsalt
- 5 gblack pepper
- 200 gmixed greens
- 200 gcherry tomatoes
- 100 gred onion
- 20 gsesame seeds
- 100 mlponzu dressing(store-bought or homemade)
- 50 mlsoy sauce
- 25 mlrice vinegar
- 10 gsugar
- 20 mlsesame oil
Detail level
Instructions
- 1
In a shallow dish, mix together panko breadcrumbs and a pinch of salt.
Tip: Use Japanese-style panko breadcrumbs for a lighter texture.
- 2
In a separate dish, mix together flour, a pinch of black pepper, and a pinch of salt.
Tip: Use a light hand when mixing the flour mixture, as it will help the chicken batter adhere evenly.
- 3
Cut the chicken breast into 1-inch (2.5cm) pieces and dip each piece into the flour mixture, coating evenly.
Tip: Don't overcoat the chicken, as it can make it dense and heavy.
- 4
Dip the floured chicken pieces into the panko breadcrumbs, pressing gently to adhere.
Tip: Use a gentle touch to avoid compacting the breadcrumbs.
- 5
Heat about 1-2 cm (0.5-1 inch) of vegetable oil in a large skillet over medium-high heat.
Tip: Use a thermometer to ensure the oil reaches 180°C (350°F), the ideal temperature for frying.
- 6
Fry the chicken pieces until golden brown and cooked through, about 3-4 minutes per side.
Tip: Don't overcrowd the skillet, as it can lower the oil temperature and affect the quality of the fried chicken.
- 7
In a small bowl, whisk together ponzu dressing, soy sauce, rice vinegar, sugar, and sesame oil.
Tip: Adjust the amount of sugar to your taste, as it can make the dressing too sweet.
- 8
In a large bowl, combine mixed greens, cherry tomatoes, red onion, and sesame seeds.
Tip: Use a variety of colorful vegetables to make the salad visually appealing.
- 9
Add the crispy chicken pieces to the salad and toss gently with the ponzu dressing.
Tip: Don't overdress the salad, as it can make the chicken soggy.
- 10
Serve immediately and enjoy!
Tip: You can customize the salad to your taste by adding or subtracting ingredients.
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