KATSU CHICKEN WITH CABBAGE SLAW
Katsu Chicken with Cabbage Slaw is a perfect fusion dish that combines crispy pan-fried breaded chicken breast with refreshing cabbage slaw. The chicken is coated with panko breadcrumbs and seasoned with garlic powder for added flavour before pan-frying to a golden crisp. It’s served with the tangy cabbage slaw drenched in soy sauce, sesame oil, and lemon juice. Savoury flavours do hit the balance for fresh flavours. It makes for a perfect dish for lunch or dinner; that katsu is a delicious twist on the Japanese classic.
RECIPE CATEGORY
Lunch, Dinner, Snack, Entrée
SERVING SIZE
1
CUISINE
Japanese, Asian Fusion
PREPARATION / TECHNIQUES
Pan-Fry, Quick & Easy, Prepared in Advance
OCCASION / HOLIDAY
Weeknight Dinner, Casual Meals, Picnic, Potluck
SPECIAL CONSIDERATION / DIETARY CONCERNS
Kid-Friendly, Low Carb, Dairy-Free, Quick & Easy
DISH TYPE
Entrée, Side Dish
INGREDIENTS OF KATSU CHICKEN WITH CABBAGE SLAW
- 100g chicken breast
- 1 tbsp panko breadcrumbs
- 1/2 egg, beaten
- 1/4 tsp garlic powder
- 1/4 cup cabbage, shredded
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- 1 tsp lemon juice
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 250
- Protein: 23g
- Fat: 14g
- Carbohydrates: 8g
- Fibre: 2g
- Sodium: 620mg
PREPARATION OF KATSU CHICKEN WITH CABBAGE SLAW
- Prepare the chicken: Rub garlic powder over the breast and then roll in some beaten eggs, spreading it equally to coat it well.
- Coat with breadcrumbs: Press the chicken into the panko breadcrumbs so that all sides are well-covered
- Cook the chicken: Cook the chicken using a skillet, heat it on medium heat, and fry the chicken for 3-4 minutes on both sides or until golden and well-cooked.
- Prepare the slaw: Mix shredded cabbage with soy sauce, sesame oil, and lemon juice until well incorporated.
- Serve: Slice the cooked chicken and serve over cabbage slaw. Sprinkle with additional sesame seeds to taste.
PREP TIME
10 minutes
COOKING TIME
10 minutes
TIPS
- Pound this chicken breast into flattish pieces using a meat mallet for easier cooking.
- Panko breadcrumbs will make it much crisper compared to regular breadcrumbs.
- It can again be dipped into egg and breadcrumbs for the double coating to have a crispy finish.
- For flavour, marinate the chicken with soy sauce and garlic powder for 10 minutes before grilling.
VARIATIONS
- Alternatively, pork cutlets or firm tofu can be used if another type of protein is desired.
- Add shredded carrots or bell peppers to the slaw to add colour, texture, and flavour to the cabbage.
- Finally, drizzle with a little tonkatsu sauce to give it an authentic flavour.
- Tamari replaces the soy, and you can gluten-free panko breadcrumbs for the gluten-free version.
PREPPING AND STORAGE
- Fridge: Store leftover katsu chicken and slaw separately for 2 days in an airtight container. Reheat your chicken in the oven or air fryer until crispy.
- Freezing: Breaded chicken pieces can be frozen before browning. Freezer in a tray, then transfer to a freezer bag and freeze for 1 month. Cook directly from frozen; increase fry cooking time.