Oriental Chicken Salad Recipe

Cut and Marinate

Cut the chicken thighs into 1 to 1.25-inch bite-size pieces. In a bowl combine 2 tbs soy sauce, 1 tbs mirin, 1 tsp grated ginger, 1 tsp grated garlic, 1 tsp sesame oil and the egg. Add the chicken, toss to coat, cover and refrigerate for 20–30 minutes (or up to 2 hours).

Coat

After marinating, drain any excess liquid. In a shallow bowl mix 1 tbs cornstarch, 3 tbs all-purpose flour, 1 tsp salt and 1 tsp black pepper. Add the chicken pieces and toss until evenly coated with the starch-flour mixture.

Fry

Heat about 1 cup neutral oil in a deep skillet or medium pot over medium-high heat until the oil reaches 350°F (175°C) or a small piece of coating sizzles immediately. Fry the chicken in batches so pieces aren't crowded, about 3–4 minutes per batch until golden-brown and cooked through (internal temperature 165°F / 74°C). Remove to a wire rack or paper towel-lined plate to drain and keep warm. If desired, double-fry by returning for 30–45 seconds to crisp further.

In a small bowl or jar whisk together 3 tbs peanut butter, 2 tbs rice vinegar, 1 tbs soy sauce, 1 tsp sesame oil, 1 tbs honey, 1 tbs fresh lime juice and 3 tbs warm water until smooth. Stir in 1/2 tsp grated ginger, 1/2 tsp sriracha (optional), 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Adjust thickness with additional warm water, 1 tsp at a time, until pourable but thick enough to coat salad ingredients. Taste and adjust seasoning—add more lime for brightness or more soy for saltiness.

In a large bowl combine 6 cups mixed salad greens, 1 cup mandarin orange segments, 1 cup thinly sliced red cabbage, 1 cup shredded carrot, 1/2 cup thinly sliced cucumber and 2 tbs sliced green onions. Toss gently to combine.

Divide the salad onto 4 plates or serve family-style in a large platter. Arrange the warm karaage chicken pieces on top of the salads.

Drizzle 2–3 tbs of the sesame-peanut dressing over each portion (or serve dressing on the side). Sprinkle 1/2 cup coarsely chopped roasted peanuts, 2 tsp toasted sesame seeds and 2 tbs fresh cilantro leaves (if using) evenly over the salads. Add extra mandarin segments and green onions for garnish if desired.

Serve immediately while the chicken is warm so the coating stays crisp. Provide extra dressing at the table.