Asian-Style Chicken Salad
2 servings
15 minutes
A simple demonstration of what is called Asian style. Chicken is fried in a breading of flour, sesame oil and soy sauce, and then the whole salad is dressed with the same liquid ingredients with the addition of maple syrup (for greater Asian accuracy, you can use palm sugar). The finishing touch is textural. Sprinkle the salad with chopped nuts.
1
Cut the chicken fillet into strips, sprinkle with flour, add 2 tablespoons of soy sauce and a teaspoon of sesame oil. Mix to coat all pieces of chicken in the batter.
- Chicken fillet: 200 g
- Wheat flour: 2 tablespoons
- Soy sauce: 35 ml
- Sesame oil: 2 teaspoons
2
Heat the pan, separate the stuck pieces, and fry the flour-coated chicken in olive oil until golden. Then transfer it to paper towels to absorb excess oil.
- Olive oil: 20 ml
3
Chop the Chinese cabbage coarsely. Take half a red and green pepper and cut them into thin long strips. Cut half a small carrot and a green onion stalk into the same strips. Transfer the vegetables to a bowl.
- Chinese cabbage: 0.5 kg
- Red sweet pepper: 0.5 piece
- Green bell pepper: 0.5 piece
- Carrot: 0.5 piece
- Green onion feathers: 1 piece
4
Add chopped red onion, coarsely chopped cilantro, and walnuts, as well as finely chopped ginger and garlic. The nuts can be broken by hand into small pieces instead of chopping.
- Red onion: 15 g
- Coriander: 3 stems
- Walnuts: 10 g
- Ginger: 5 g
- Garlic: 0.5 clove
5
For the dressing, mix one teaspoon each of soy sauce, maple syrup, and olive oil with half a teaspoon of sesame oil. Pour the mixture over the salad and mix — it's best to use your hands to avoid losing the shape of the vegetable strips.
- Soy sauce: 35 ml
- Maple syrup: 1 teaspoon
- Olive oil: 20 ml
- Sesame oil: 2 teaspoons
6
Place the fried chicken in deep plates and top with salad.