Korean Fried Chicken Salad
The crispiest, crunchiest Korean Fried Chicken Salad! With a bright and tangy persimmon vinaigrette to make it extra special. Make this absolutely delicious Korean-inspired salad that's chock-full of fresh, vibrant flavors. And the crispiest Korean fried chicken ever!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Tbsp Soy Sauce
- 2 Tbsp Persimmon Vinegar ((can be subbed with apple vinegar, rice vinegar, or white wine vinegar))
- 2 Tbsp Sugar
- 1 Tbsp Sesame Oil
- 1 Tbsp Sesame seeds (toasted)
- 1 Tbsp Grapeseed oil
- 4 cloves garlic (minced)
- 2 chili peppers (fresno or jalapeno, minced)
- 1 large head romaine hearts (chopped)
- 2 mini cucumbers (sliced thinly)
- 1-2 Persimmons (peeled and sliced thinly)
- 4 boneless chicken thighs (with skin preferably)
- 1 Tbsp soy sauce
- 1 Tbsp Mirin/Mirim or Korean sweet cooking wine ((can be subbed with sake))
- 1 egg white
- 3/4 cup Potato starch (can be subbed with corn starch)
Instructions
- 1
Marinate chicken. Add chicken thighs to bowl with soy sauce and mirin. Mix well and set aside.
- 2
Make vinaigrette. In a glass jar, add soy sauce, persimmon vinegar, sugar, sesame oil, sesame seeds, grapeseed oil, minced garlic, and minced chili peppers. Set aside.
- 3
Prep chicken. To the marinated chicken, add egg white and potato starch. Dredge the chicken thighs until well coated with beading from the potato starch and liquid.
- 4
Deep fry 1st time. Heat a Dutch oven with 2 inches oil (grapeseed oil or vegetable oil) over medium heat until a thermometer hits 350F. Add chicken thighs in batches, making sure not to crowd the pan. Deep fry until golden and crispy, about 4-5 minutes. Remove and set aside on cooling rack fitted over a sheet pan. Make sure to flip the chicken about halfway through at the 2 minute mark.
- 5
Deep fry 2nd time. Cool chicken briefly and deep fry again, about 1-2 minutes. Drain and set aside.
- 6
Assemble salad. In a large shallow bowl, add romaine hearts, cucumbers, and persimmons. Shake vinaigrette to emulsify and drizzle all over. Toss the greens with tongs.
- 7
Add fried chicken. Slice Korean fried chicken into bite-sized strips and add directly on top of the assembled salad.
- 8
Serve. Enjoy immediately!