KATSU CHICKEN WITH CABBAGE SLAW
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KATSU CHICKEN WITH CABBAGE SLAW

NUTRITION
HEALTHY RECIPES
Oct 28, 2024

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.

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