Japanese · Lunch
Deep Fried Chicken Salad
Crisp panko-crusted karaage chicken thigh pieces sit warm over shredded cabbage, carrot, and cucumber, finished with a sesame-soy dressing and a scattering of scallion and sesame seeds. Deep-frying gives a shattering crust while the salad stays cold, bright, and acidic, contrasting rich fried chicken against crunchy raw vegetables and a savoury-sweet miso-citrus dressing.
$7
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
612Calories
40.1gProtein
37.8gFat
28.4gCarbs
9.2gSugar
3.9gFiber
1180mgSodium
190mgChol
6.9gSat Fat
790mgPotassium
95mgCalcium
2.6mgIron
0.6mcgVitamin B12
22mgVitamin C
Goes well with
Japanese Lager Beer
local
Yuzu Citrus Tea
international
gluten-free-adaptable
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Toss chicken thigh pieces with soy sauce, sesame oil, minced ginger, and minced garlic; let sit at room temperature 10 minutes.
2
Dredge
Toss marinated chicken pieces in potato starch in a shallow dish, coating each piece fully until no wet patches remain.
3
Fry
Heat vegetable oil in a small deep pot or wok to 175°C (350°F); fry chicken in two batches 4–5 minutes each until deep golden brown.
4
Rest
Lift fried chicken onto a wire rack or paper towel-lined plate and rest 2 minutes so excess oil drips off and crust sets crisp.
5
Assemble
Shred cabbage, julienne carrot, and slice cucumber. Whisk rice vinegar, soy sauce, miso, honey, and sesame oil together until smooth. Toss vegetables with dressing.
6
Plate
Mound dressed vegetables on a plate, top with hot fried chicken, and scatter scallion and sesame seeds over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh, cut into bite-sized pieces
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp ginger, minced
- 2 clove2 clove garlic, minced
- 1/2 cup60g potato starch, for dredging
- 1 1/2 cup360ml vegetable oil, for deep-frying
- 2 cup140g cabbage
- 1/2 cup50g carrot
- 1/2 cup50g cucumber
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp miso-white
- 1 tsp1 tsp honey
- 2 tsp2 tsp sesame oil
