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Easy Chicken Katsu Salad

The ultimate weeknight dinner👇🏻

Love a quick, healthy mid-week dinner recipe that tastes incredible? Say hello to these super quick chicken Katsu bowl 🍗👋

What is chicken katsu?

When you want chicken that’s light, crispy on the outside and juicy on the inside you can’t go past Katsu. It’s Japanese comfort food, using either boneless chicken or pork, coated in flour, egg and panko crumbs, then fried until golden brown and crispy.

Easy Chicken Katsu Salad

Prep Time20 minutes
Cook Time8 minutes
Course: Salad
Cuisine: Japanese
Keyword: beef salad, chicken salad, katsu chicken
Servings: 2 Serves


Katsu Chicken

  • 1 Chicken breast 
  • 1 Egg
  • 1/2 cup Flour
  • 1 cup Panko bread crumbs
  • 1/2 cup Oil for frying


  • 1 cup Brown rice  cooked
  • 2 cups Cabbage finely sliced
  • 1 cup Edamame fresh or defrosted
  • 1 Lebanese cucumber seeded and sliced 
  • 1/2 cup Pickled ginger 
  • pinch Salt & pepper 
  • Mayonnaise
  • Sesame seeds (optional)


  • 1/4 cup Soy sauce 
  • 1/4 cup Tomato sauce
  • 1 tbsp Sugar
  • 1/4 cup Pickled ginger liquid (or rice wine vinegar)


Make sauce

  • In a small jar combine all ingredients and shake until combined, put to the side

Katsu Chicken

  • Place flour, egg and panko bread crumbs onto 3 separate plates and season flour with salt and pepper
  • On a chopping board cut the chicken breast into 4-5 even-sized strips
  • Place the chicken strips into the flour and cover before transferring to the egg mixture and coating in the panko crumbs, transfer the coated chicken strips onto a clean plate
  • In a large fry pan heat oil over medium-high heat. When the oil is hot carefully place the chicken into the oil. Reduce the heat to medium and shallow fry for 10 minutes until cooked through, turning several times to avoid burning the breadcrumbs
  • Once the chicken is golden and cooked through transfer to a plate lined with a paper towel to drain any excess oil

Putting it all together

  • Evenly divide and neatly arrange the cabbage, rice, edamame, cucumber and pickled ginger into 2 bowls.
  • Slice chicken into 1cm strips and place ontop of the salad
  • Drizzle with 2 tbsp of sauce, sprinkle with sesame seeds and a squeeze of mayonnaise

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