Korean Crispy Chicken Salad
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
My go to weeknight dinner has to be this Korean crispy chicken salad. There's something magical about that perfectly crunchy exterior paired with the bright, tangy kimchi slaw that just hits every craving at once. The best part? You can have this on the table in under an hour, and most of the ingredients are probably already in your pantry. Plus, kimchi is packed with probiotics that are amazing for your gut health. Trust me, once you master this recipe, you'll be making it constantly because it's surprisingly simple yet tastes like you spent hours in the kitchen.
Ella x
Ingredients
- 500boneless chicken thighs
- 200 gall-purpose flour
- 100 gcornstarch
- 200 gkimchi
- 400 mlvegetable oil
- 120 mlrice vinegar
- 100 mlsoy sauce
- 60 ggochujang(Korean chili paste)
- 60 gsugar
- 3garlic(Minced)
- 2ginger(Grated)
- 1scallions(Chopped)
- 1crushed black pepper
- crunchy kimchi slaw (see below)
Detail level
Instructions
- 1
Preheat the oven to 200°C. Prepare a wire rack for air-frying the chicken.
Tip: For crispy chicken, line the rack with aluminum foil and spray with cooking spray.
- 2
In a bowl, whisk together flour, cornstarch, and a pinch of salt. In a separate bowl, whisk together rice vinegar, soy sauce, gochujang, sugar, garlic, and ginger.
Tip: Adjust the spice level to your taste.
- 3
Dredge the chicken in the flour mixture, shaking off excess. Dip the floured chicken in the wet mixture, making sure to coat evenly.
Tip: Make sure the chicken is fully coated.
- 4
Heat the vegetable oil in a deep pan to 180°C. Using a thermometer, fry the coated chicken in batches until golden brown.
Tip: For extra crispy coating, increase the oil temperature to 200°C.
- 5
While the chicken is frying, prepare the crunchy kimchi slaw by mixing kimchi, scallions, and crushed black pepper.
Tip: Adjust the slaw to your desired level of spiciness.
- 6
Once the chicken is done, place it on the wire rack to cool slightly.
Tip: Drain excess oil from the chicken.
- 7
In a large bowl, combine the fried chicken, crunchy kimchi slaw, and a drizzle of the gochujang sauce.
Tip: Toss the salad gently to combine.
- 8
Season with additional salt and pepper to taste.
Tip: Serve immediately.
- 9
To make the crunchy kimchi slaw, mix kimchi, scallions, and crushed black pepper.
Tip: Adjust the slaw to your desired level of spiciness.
Recipe Variations
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