Crunchy Cucumber Salad with Spicy Katsu Chicken

This Crunchy Cucumber Salad is paired perfectly with Spicy Katsu Chicken - the perfect dinner combination!

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Katsu Chicken - one of my favourites. Now if this is something new to you, you are not alone, though you have probably been eating it for years. It’s popular in Japan, Hawaii and California and is basically panko chicken.

Now while most recipes that you see are fairly basic, I think panko is always enhanced by some spice, so with the added red pepper flakes, garlic and pepper it’s a kicked up version of a traditional katsu chicken.

So my favourite place to order this dish is not a traditional Japanese or Hawaiian restaurant but rather Joeys! If your a west coast Canadian resident or visitor you will know exactly the restaurant I’m talking about. Joeys was one of the first places that offered lettuce wraps many many years ago before everyone jumped on that bandwagon, and they always have really great food. So when their Katsu Chicken Peanut Salad first hit the menu I knew I had to try it. Seriously one taste and I was in love. I order almost every time I go and dream about it when we're not in Canada. Now while this salad is not by any means a replica it gives me the same feelings with the crispy chicken, peanuts and crunchy salad on top.

So do yourself a favour and either make this for dinner tonight or run to Joeys and order theirs - either way your in for a treat!

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prep time 30 minutes

cook time 10 hour

total time 40 minutes

servings 4

Ingredients

1/2 cucumber

1/4 - 1/2 jalapeno

3 cups shredded cabbage

2 cups shredded romaine lettuce

2 green onions

1/4 cup cilantro

3 tbsp black sesame seeds

1/2 cup peanuts

1 1/2 tbsp maple syrup

3 tbsp smooth peanut butter

1 1/2 tbsp soya sauce

1 1/2 tbsp vinegar

1 1/2 tbsp sesame oil

4 chicken breasts - pounded thin

1 cup panko

1/4 tsp red pepper flakes

1/2 tsp garlic salt

1/4 tsp black pepper

1 egg

oil

Instructions

In a large bowl combine chopped cucumbers, very thinly sliced jalapeño slices, shredded cabbage and romaine lettuce, sliced green onions, chopped cilantro, sesame seeds and peanuts.

In a small bowl mix together maple syrup, peanut butter, soya sauce, vinegar and sesame oil - whisk until smooth. Pour dressing over the salad and toss so it is evenly coated.

Over medium heat add oil to a cast iron or large frying pan and heat. On a plate mix together panko, red pepper flakes, garlic salt and pepper. On a second place whisk an egg. Take chicken that has been pounded so it is 1/4 -1/2 inch thick and dip in egg then panko. Carefully place in your hot pan and fry for 3-4 minutes or until chicken is golden and crispy. Flip then cook for another 3-4 minutes or until it reaches 165.

To serve place a piece of chicken on each plate then evenly divide salad to top each piece of chicken. Garnish with additional peanuts and sesame seeds.

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