Sesame chicken katsu salad
Crunchy crumbed chicken makes a perfect addition to this fresh salad with Japanese flavours
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Cooking tools:
- Saucepan
- Colander
- Mixing bowl
- Heavy-based frying pan
- Stove
- Paper towel
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Dish
- Whisk
- Serving bowl
- Tongs
- Kitchen towel
Ingredients
- 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
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