Sesame chicken katsu salad

Crunchy crumbed chicken makes a perfect addition to this fresh salad with Japanese flavours

  • 25 mins preparation
  • Serves 2
  • Print


  • 1 cup (200g) frozen shelled edamame
  • 4 chicken tenderloins
  • ¼ cup (40g) plain flour
  • 1 egg, beaten lightly
  • ½ cup (40g) panko breadcrumbs
  • 2 tablespoons white sesame seeds
  • ½ cup (125ml) vegetable oil, to shallow-fry
  • 60 grams snow pea tendrils
  • 2 baby cucumbers (qukes), sliced on the diagonal
  • 2 green onions, sliced thinly lengthways
  • ⅓ cup (100g) Japanese mayonnaise
  • 2 tablespoons rice wine vinegar
  • ½ teaspoon shichimi togarashi


  • 1
    Cook edamame in a small saucepan of boiling water until tender; drain. Rinse under cold water; drain again.
  • 2
    Lightly dust chicken in flour, shaking off any excess. Coat in egg, then breadcrumbs combined with sesame seeds.
  • 3
    Place oil in a small heavy-based 
frying pan until a third full. Heat over medium-high heat until hot; cook chicken for 4 minutes on each side or until golden and cooked through. Drain on paper towel. Cool; slice thickly.
  • 4
    Make dressing.
  • 5
    Divide chicken, snow pea tendrils, cucumber, edamame and green onion between bowls; season to taste.
  • 6
    Drizzle salad with the dressing.
  • 7
    Combine ingredients in a small bowl.

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