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Chicken Katsu & Miso-Roasted Sweet Potatoes
with Cone Cabbage Salad
45 MIN
4 Servings
From the Test Kitchen
Tonight’s chicken katsu (a Japanese dish of breaded, fried chicken) comes with a few twists on the traditional sides of rice and raw cabbage. Instead of rice, we’re serving sweet potatoes coated with miso and roasted for deep umami flavor—and we’re tossing cabbage and cucumber in a sweet and savory dressing. A creamy combination of hoisin and mayo is perfect for drizzling over the chicken and sweet potatoes.
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NutritionPER SERVING
-
Calories740 Cals (est.)
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fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
-
2 Cage-Free Farm Eggs
- 2 Scallions
- 1½ lbs Sweet Potatoes
- 1 Cucumber
- 1 head Cone Cabbage
- 3 Tbsps Sweet Chili Sauce
- 2 Tbsps Sweet White Miso Paste
- 1 cup Panko Breadcrumbs
- 1 Tbsp Hoisin Sauce
- 1 Tbsp Sesame Oil
- ¼ cup Mayonnaise
- ⅓ cup Rice Flour
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Cut out and discard the cabbage core; thinly slice the leaves. Place in a large bowl. Peel the cucumber, leaving alternating strips of skin intact; halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the scallions; thinly slice.
2
Roast the sweet potatoes:
Line a sheet pan with aluminum foil. In a large bowl, whisk together the miso paste and 1 tablespoon of olive oil until smooth. Add the sweet potatoes to the bowl; season with salt and pepper. Toss to thoroughly coat. Transfer to the prepared sheet pan in a single, even layer, skin side down. Roast 25 to 27 minutes, or until tender when pierced with a fork. Remove from the oven.
3
Make the salad:
While the sweet potatoes roast, add the cucumber, scallions, sweet chili sauce, and sesame oil to the bowl of cabbage. Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
4
Bread the chicken:
While the salad marinates, crack the eggs into a bowl and beat until smooth. Place the flour and breadcrumbs on 2 separate plates; season each with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess), then in the beaten eggs (letting any excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a separate plate.
5
Cook the chicken:
While the salad continues to marinate, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded chicken and cook 5 to 6 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt. Set aside in a warm place.
6
Make the hoisin mayonnaise & serve your dish:
While the chicken cooks, in a bowl, combine the hoisin sauce, mayonnaise, and 1 teaspoon of water. Transfer the cooked chicken and roasted sweet potatoes to a serving dish. Transfer the salad to a separate serving dish. Serve with the hoisin mayonnaise on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Cut out and discard the cabbage core; thinly slice the leaves. Place in a large bowl. Peel the cucumber, leaving alternating strips of skin intact; halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the scallions; thinly slice.
2
Roast the sweet potatoes:
Line a sheet pan with aluminum foil. In a large bowl, whisk together the miso paste and 1 tablespoon of olive oil until smooth. Add the sweet potatoes to the bowl; season with salt and pepper. Toss to thoroughly coat. Transfer to the prepared sheet pan in a single, even layer, skin side down. Roast 25 to 27 minutes, or until tender when pierced with a fork. Remove from the oven.
3
Make the salad:
While the sweet potatoes roast, add the cucumber, scallions, sweet chili sauce, and sesame oil to the bowl of cabbage. Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
4
Bread the chicken:
While the salad marinates, crack the eggs into a bowl and beat until smooth. Place the flour and breadcrumbs on 2 separate plates; season each with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess), then in the beaten eggs (letting any excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a separate plate.
5
Cook the chicken:
While the salad continues to marinate, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded chicken and cook 5 to 6 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt. Set aside in a warm place.
6
Make the hoisin mayonnaise & serve your dish:
While the chicken cooks, in a bowl, combine the hoisin sauce, mayonnaise, and 1 teaspoon of water. Transfer the cooked chicken and roasted sweet potatoes to a serving dish. Transfer the salad to a separate serving dish. Serve with the hoisin mayonnaise on the side. Enjoy!
Tips from Home Chefs