Sesame Chicken Katsu Salad

Yield: Serves 2
Prep Time: 10 mins
Cook Time: 25 mins
Difficulty Level: 3/5

Ingredients

• 1 cup (200 g) frozen shelled edamame
• 4 chicken tenderloins
• ¼ cup (40 g) plain flour
• 1 egg, beaten lightly
• ½ cup (40 g) panko breadcrumbs
• 2 tbsps white sesame seeds
• ½ cup (125 ml) vegetable oil, to shallow-fry
• 60 g snow pea tendrils
• 60 g snow pea tendrils
• 2 baby cucumbers, sliced on the diagonal
• 2 green onions, sliced thinly lengthways

DRESSING

• ⅓ cup (100 g) Japanese mayonnaise
• 2 tbsps rice wine vinegar
• ½ tsp shichimi togarashi

Steps

01. Cook edamame in a small saucepan of boiling water until tender; drain. Rinse under cold water; drain again.

02. Lightly dust chicken in flour, shaking off any excess. Coat in egg, then breadcrumbs combined with sesame seeds.

03. Place oil in a small heavy-based 
frying pan until a third full. Heat over medium-high heat until hot; cook chicken for 4 mins on each side or until golden and cooked through. Drain on paper towel. Cool; slice thickly.

Make dressing.

05. Divide chicken, snow pea tendrils, cucumber, edamame and green onion between bowls; season to taste.

06. Drizzle salad with the dressing.

DRESSING

01. Combine ingredients in a small bowl.

Photo: bauersyndication.com.au