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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Chicken (crispy ginger-garlic fried)
Salad base & toppings
Three sides (choose any three: suggested measurements for prepping)
Dressing (served on side; choose one)
Method
Chicken (crispy ginger-garlic fried)
Prepare and marinate
Trim excess fat and cut the chicken into even strips or bite-size pieces (about 1" wide). In a bowl combine grated ginger, minced garlic, tamari, rice vinegar, sesame oil, salt and pepper. Add the chicken, toss to coat, cover and refrigerate for at least 15 minutes and up to 2 hours to let flavors penetrate.
Set up dredge
In a shallow bowl whisk the egg. In another wide bowl combine cornstarch and baking powder. Stir in the tablespoon of toasted sesame seeds. Season the cornstarch mixture with a pinch more salt and pepper. This cornstarch crust gives a very crispy, gluten-free coating.
Coat the chicken
Working with a few pieces at a time, shake off excess marinade, dip each piece into the beaten egg, then press into the cornstarch mixture until well coated. Place coated pieces on a wire rack while you heat oil.
Fry
Pour oil into a heavy skillet or Dutch oven to a 1" depth and heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of cornstarch — it should sizzle and rise immediately. Fry chicken in batches without crowding for 3–5 minutes per side depending on piece size, until deep golden and internal temperature reaches 165°F (74°C). Turn once. Remove to a paper-lined plate or wire rack to drain. Keep warm in a low oven (200°F/95°C) if needed.
Finish
For extra crunch, immediately sprinkle the hot fried pieces with a few extra toasted sesame seeds and a pinch of salt. Let rest 2 minutes so juices redistribute, then slice into bite-sized pieces if you fried larger strips.
Salad base & toppings
Assemble greens: Place 4 cups mixed greens into a large shallow bowl or on two individual salad plates, arranging to create a base for the chicken and sides.
Arrange sides: Neatly place your three chosen sides around the greens (suggested: cucumber slices, pickled carrots, edamame, and optional avocado). Use roughly 1/4–1/2 cup per side so each plate gets a portion. Scatter sliced green onions over the greens.
Garnish: Sprinkle 1 tsp toasted sesame seeds over the assembled salad and add a couple extra green onion slices for color.
Dressing (serve on the side)
Miso-Sesame Dressing (makes ~1/3 cup)
Whisk together 2 tbsp white miso, 1 tbsp rice vinegar, 1 tbsp tamari, 1 tbsp toasted sesame oil, 1 tbsp neutral oil, 1 tsp honey (or maple), and 1–2 tbsp warm water to thin to desired consistency. Taste and adjust salt/sweetness. Serve on side.
Spicy Mayo (quick option, makes ~1/3 cup)
Mix 3 tbsp mayonnaise with 1 tbsp sriracha (or to taste), 1 tsp rice vinegar, and 1/2 tsp sesame oil. Thin with 1 tsp water if needed. Serve on side.
Citrus Vinaigrette (lighter option, makes ~1/3 cup)
Whisk 2 tbsp fresh lemon juice, 2 tbsp olive oil, 1 tsp honey, 1 tsp Dijon mustard, salt and pepper to taste. Serve on side.
Select one dressing and place 2–3 tbsp on the plate or serve 1/4 cup in a small ramekin so diners can dress to taste.