Fried Chicken Salad Recipe
Crispy ginger garlic fried chicken, a base of mixed greens, your choice of three sides, green onions, sesame seeds, and a lemon wedge. Served with a dressing of your choice. (GF)
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Ingredients
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Fried Chicken
Salad Base & Toppings
Dressing (choose one)
Finishing
Method
Fried Chicken
Marinate chicken
Pat chicken thighs dry. In a bowl combine grated ginger (2 tbsp), minced garlic (3 cloves), tamari (2 tbs), rice vinegar (1 tbs), and sesame oil (1 tsp). Add chicken and toss to coat. Marinate 15–30 minutes at room temperature or up to 2 hours refrigerated.
Prepare dredge
Crack 1 large egg into a shallow bowl and beat lightly. Place 1 cup cornstarch in another shallow dish and stir in 1 tsp kosher salt and 1 tsp black pepper.
Dredge chicken
Working one piece at a time, shake off excess marinade, dip chicken into beaten egg, then press into cornstarch mixture to fully coat. Shake off any excess cornstarch and set on a wire rack for 5 minutes to help the coating adhere.
Fry
In a heavy skillet or Dutch oven, add about 1 cup neutral oil and heat over medium-high until 350°F (175°C) or a small piece of cornstarch sizzles immediately. Fry chicken pieces (do not overcrowd) 3–5 minutes per side, depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F. Transfer to a paper towel–lined rack to drain and rest for 3 minutes. Cut into bite-sized strips or slices for salad.
Salad Base & Toppings
While chicken rests, prepare the salad base. Place 6 cups mixed salad greens in a large shallow bowl or individual serving plates.
Arrange your three chosen sides (each about 1 cup) attractively around the greens. Examples: blanched edamame, shredded carrot, avocado slices, pickled cucumber, kimchi, roasted sweet potato, steamed broccoli, or toasted nuts.
Top the greens with sliced green onions (2 stalks) and sprinkle 1 tsp toasted sesame seeds over the salad.
Add the sliced fried chicken pieces on top of the salad just before serving to retain crispness. Season lightly with flaky sea salt and freshly ground black pepper to taste.
Serve each portion with a lemon wedge on the side for squeezing over the chicken and greens if desired.
Dressing (choose one)
Miso-Sesame Dressing
In a small bowl whisk together 1 tsp white miso, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 2 tbsp olive or neutral oil, and 1 tsp honey or maple syrup until smooth. Taste and adjust seasoning; add a teaspoon or two of water if too thick.
Ginger-Soy Dressing
Whisk together 1 tbsp tamari, 1 tsp grated fresh ginger, 1 tbsp rice vinegar, 2 tbsp neutral oil, and 1 tsp lemon or lime juice until emulsified. Adjust salt or sweetness to taste.
Dress the salad just before serving: drizzle 1–2 tbsp dressing per portion (or serve on the side) so the fried chicken remains crisp. Toss lightly if desired or leave arranged and spoon dressing around.
Finishing
Garnish with additional sesame seeds and sliced green onions if desired. Serve immediately while the chicken is still warm and crispy.