Why Everyone’s Addicted To The Chinese Chicken Salad

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. Julienne Carrot

    Using a julienne peeler, shave the carrot into thin match‑stick strips and add to the bowl of greens.

    Time: PT3M

12. 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

13. 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