Why Everyone’s Addicted To The Chinese Chicken Salad
Why Everyone’s Addicted To The Chinese Chicken Salad is a medium American (California) recipe that serves 2. 620 calories per serving. Recipe by NOT ANOTHER COOKING SHOW on YouTube.
Prep: 30 min | Cook: 20 min | Total: 1 hr
Cost: $25.47 total, $12.74 per serving
Ingredients
- 2 pieces Chicken Breast (boneless, skinless; sliced thin into cutlets)
- 2 cups All-Purpose Flour (for breading station)
- 2 pieces Egg (beaten; one per chicken breast)
- 2 cups Panko Breadcrumbs (Japanese style breadcrumbs)
- 1 tsp Salt (kosher salt for seasoning bowls)
- 16 fl oz Vegetable Oil (high smoke point oil such as canola or peanut)
- 8 pieces Wonton or Egg Roll Wrappers (cut into thick strips for frying)
- 2 tbsp Slivered Almonds (toasted)
- 2 tbsp Sesame Seeds (toasted)
- 2 tbsp Dijon Mustard
- 1.5 tbsp Agave Syrup
- 0.5 tbsp Sriracha
- 2 tbsp Mandarin or Orange Juice (freshly squeezed)
- 3 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 1.5 tbsp Rice Vinegar
- 0.25 head Iceberg Lettuce (shredded thin)
- 0.5 head Romaine Lettuce (ribbons)
- 0.5 head Radicchio (thinly sliced)
- 1 medium Carrot (julienned)
- 2 stalks Green Onions (thinly sliced and soaked in ice water 15 min)
- to taste Black Pepper
Instructions
Slice Chicken Breast
Place each chicken breast on the cutting board and, using a very thin knife, shave the breast into thin, uniform slices (about 3‑4 slices per breast).
Time: PT5M
Set Up Breading Station
Arrange three shallow bowls: bowl 1 with 2 cups all‑purpose flour, bowl 2 with 2 beaten eggs, bowl 3 with 2 cups panko. Sprinkle a pinch of salt into each bowl and whisk the eggs until smooth.
Time: PT3M
Bread the Chicken
Dredge each chicken slice in flour, shake off excess, dip into the beaten egg, then press into panko, ensuring every surface is fully coated. Press the crumbs into the meat and repeat until no wet spots remain.
Time: PT5M
Heat Oil
Add vegetable oil to the 3‑quart pan until it reaches about half the pan’s depth. Heat over medium‑high until the oil reaches 350°F.
Time: PT5M
Temperature: 350°F
Fry Chicken Cutlets
Carefully lower the breaded chicken slices into the hot oil. Fry 4‑5 minutes, turning frequently, until golden brown and cooked through. Remove with the spider and place on a wire rack; season lightly with salt.
Time: PT10M
Temperature: 350°F
Fry Wonton Strips
Cut the wonton wrappers into thick strips. Fry them in the same oil for about 4‑5 minutes, or until they turn a light golden‑brown. Remove, drain on the wire rack, and sprinkle with a pinch of salt.
Time: PT5M
Temperature: 350°F
Toast Almonds
In a small pan over medium‑high heat, add slivered almonds. Stir continuously for 2‑3 minutes until fragrant and lightly browned. Transfer to a bowl.
Time: PT3M
Toast Sesame Seeds
Using the same pan, add sesame seeds and toast for 1‑2 minutes until they pop and become fragrant. Transfer to a bowl.
Time: PT2M
Prepare the Dressing
In a bowl, whisk together Dijon mustard, agave syrup, sriracha, citrus juice, soy sauce, sesame oil, rice vinegar, salt, and pepper. Slowly drizzle in ½ cup vegetable oil while whisking continuously until the mixture emulsifies and thickens.
Time: PT5M
Prepare the Greens
Remove outer leaves from iceberg, romaine, and radicchio. Slice romaine into thick ribbons, shred iceberg thinly, and slice radicchio as thinly as possible. Combine all greens in a large bowl and lightly toss with a pinch of salt.
Time: PT8M
Julienne Carrot
Using a julienne peeler, shave the carrot into thin match‑stick strips and add to the bowl of greens.
Time: PT3M
Soak Green Onions
Thinly slice the green onions, fold them, and submerge in an ice‑water bath for 15 minutes. Drain before using as garnish.
Time: PT15M
Assemble the Salad
Slice the fried chicken cutlets into thin strips. Add chicken, a handful of fried wonton strips, and a drizzle of dressing to the greens. Toss gently to coat. Form the salad into a compact mound, top with remaining wonton strips, toasted almonds, sesame seeds, and the chilled green onion garnish. Finish with a final drizzle of dressing if needed.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 30g
- Carbohydrates
- 45g
- Fat
- 35g
- Fiber
- 5g
Dietary info: Contains gluten, Contains nuts, Contains sesame, Contains soy, Not vegan, Not vegetarian
Allergens: Eggs, Wheat, Tree Nuts, Sesame, Soy
Ingredient Substitutions
- Instead of Chicken Breast: Turkey Breast
- Instead of All-Purpose Flour: Rice Flour (gluten‑free)
- Instead of Egg: Aquafaba, Egg substitute
- Instead of Panko Breadcrumbs: Regular Breadcrumbs
- Instead of Vegetable Oil: Peanut Oil, Sunflower Oil
- Instead of Wonton or Egg Roll Wrappers: Spring Roll Wrappers
- Instead of Slivered Almonds: Sliced Almonds
- Instead of Sesame Seeds: White Sesame Seeds
- Instead of Dijon Mustard: Whole Grain Mustard
- Instead of Agave Syrup: Honey, Maple Syrup
- Instead of Sriracha: Chili Garlic Sauce
- Instead of Mandarin or Orange Juice: Lime Juice
- Instead of Soy Sauce: Tamari
- Instead of Sesame Oil: Toasted Peanut Oil
- Instead of Rice Vinegar: Apple Cider Vinegar
- Instead of Iceberg Lettuce: Butter Lettuce
- Instead of Romaine Lettuce: Green Leaf Lettuce
- Instead of Radicchio: Red Leaf Lettuce
- Instead of Carrot: Daikon Radish
- Instead of Green Onions: Chives
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowls
- Whisk
- 3‑Quart Sauté Pan or Pot
- Spider Strainer
- Wire Rack
- Small Frying Pan
- Julienne Peeler (optional)
- Measuring Cups
- Measuring Spoons
- Large Salad Bowl
- Serving Plate
Critical Steps — Do Not Skip
- Slice chicken breast thinly for even cooking
- Ensure full coating of chicken with panko to avoid soggy spots
- Maintain oil temperature at 350°F for crispness
- Emulsify the dressing properly for coating
- Assemble with height to achieve the signature salad presentation
Chef Tips from the Video
- Press the panko into the chicken and flip several times to eliminate any wet spots.
- Use a mix of iceberg, romaine, and radicchio for contrasting textures and a hint of bitterness.
- Soaking the green onions in ice water makes them curl and adds a fresh pop of color.
Troubleshooting
Chicken cutlets are soggy instead of crispy.
Make sure the oil is at 350°F before adding chicken and do not overcrowd the pan. Press the panko firmly and pat dry excess egg before coating.
Dressing separates after whisking.
Add a little more Dijon mustard and continue whisking; the mustard acts as an emulsifier. If still thin, slowly drizzle in more oil while whisking.
Wonton strips are greasy and not crisp.
Drain the strips on a wire rack immediately after frying and sprinkle with salt while still hot. Fry in small batches to keep oil temperature steady.
Storage
Refrigerator: Store leftover salad in an airtight container, keeping dressing separate. Consume within 2 days.
Freezer: Not recommended; texture of lettuce and fried components will degrade.
Room temperature: Do not leave out longer than 2 hours due to raw chicken and mayonnaise‑free dressing.
Make-Ahead Tips
- Toast almonds and sesame seeds up to 2 days ahead; store in airtight jars.
- Prepare the dressing a day before; keep refrigerated and give a quick whisk before using.
- Fry chicken and wonton strips up to 4 hours ahead; reheat briefly in a hot oven (300°F) to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of Chinese Chicken Salad in California cuisine?
Chinese Chicken Salad was created in the 1960s by Sylvia Chang Wu (Madame Wu) in Los Angeles and later popularized by celebrity chef Wolfgang Puck. It became a staple of California dining, reflecting the state's love for fresh, health‑focused dishes with Asian flavors.
What traditional regional variations of Chinese Chicken Salad exist within American Chinese cuisine?
Some versions use napa cabbage instead of lettuce, add mandarin oranges, or replace panko with a blend of Italian seasoned breadcrumbs. Others incorporate peanuts or use a sesame‑egg‑yolk emulsion for a richer dressing.
How is Chinese Chicken Salad traditionally served in California restaurants?
It is typically presented as a tall, compact mound on a plate, topped with extra crispy wonton strips, toasted almonds, sesame seeds, and a garnish of green onions. The dressing is drizzled over the top just before serving.
What occasions or celebrations is Chinese Chicken Salad traditionally associated with in California?
The salad is popular at brunches, summer picnics, and celebrity gatherings, especially in Los Angeles and San Francisco. Its light yet satisfying profile makes it a go‑to dish for holiday luncheons and cocktail parties.
How does Chinese Chicken Salad fit into the broader California cuisine tradition?
California cuisine emphasizes fresh produce, cross‑cultural influences, and health‑forward preparations. Chinese Chicken Salad embodies these principles with crisp greens, Asian‑inspired vinaigrette, and a balance of protein, texture, and bright flavors.
What are the authentic traditional ingredients for Chinese Chicken Salad versus acceptable substitutes?
Authentic ingredients include panko breadcrumbs, sliced chicken breast, iceberg and romaine lettuce, radicchio, mandarin orange juice, sesame oil, soy sauce, and toasted almonds. Substitutes can be gluten‑free flour, rice flour, almond flour, or a different citrus such as lime.
What other California dishes pair well with Chinese Chicken Salad?
Pair it with grilled fish tacos, avocado toast, or a light miso soup. A crisp white wine like Sauvignon Blanc or a sparkling rosé also complements the salad’s bright flavors.
What makes Chinese Chicken Salad special or unique in California cuisine?
Its combination of crunchy fried elements (panko chicken, wonton strips) with fresh, raw vegetables and a tangy, umami‑rich Asian vinaigrette creates a textural contrast rarely found in typical salads, making it a signature California favorite.
What are the most common mistakes to avoid when making Chinese Chicken Salad at home?
Common errors include not heating the oil to the proper 350°F, over‑coating the chicken which leads to soggy spots, and under‑emulsifying the dressing. Also, avoid letting the lettuce sit in dressing for too long, or it will wilt.
Why does this Chinese Chicken Salad recipe use panko breadcrumbs instead of regular breadcrumbs?
Panko creates a lighter, airier crust that stays crisp longer than traditional breadcrumbs, which can become dense and soggy. The texture is essential for the signature crunch of the salad.
Can I make Chinese Chicken Salad ahead of time and how should I store it?
Yes. Prepare the dressing, toast the nuts, and fry the chicken and wonton strips up to 4 hours ahead. Store each component separately in airtight containers in the refrigerator. Assemble just before serving to retain crispness.
What does the YouTube channel NOT ANOTHER COOKING SHOW specialize in?
The YouTube channel NOT ANOTHER COOKING SHOW focuses on recreating popular restaurant and celebrity chef dishes for home cooks, emphasizing clear step‑by‑step tutorials and practical kitchen tips.
How does the YouTube channel NOT ANOTHER COOKING SHOW's approach to California‑style Asian dishes differ from other cooking channels?
NOT ANOTHER COOKING SHOW blends detailed technique explanations with a casual, approachable style, often adding cost‑effective ingredient swaps while preserving authentic flavors, unlike many channels that either simplify too much or use high‑end specialty items.
Last updated: August 24, 2026
