Korean-Style Crunchy Chicken Salad

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🔥 Introduction:

This Korean-Style Crunchy Chicken Salad is the perfect fusion of texture and flavor. Juicy, crispy chicken tossed in a sticky, spicy-sweet gochujang glaze sits atop a bed of crunchy vegetables, tossed with a sesame-soy dressing. It’s refreshing, satisfying, and packs just the right amount of heat. Think of it as Korean fried chicken meeting a fresh, vibrant slaw!

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🛒 Ingredients:

For the Chicken:

• 2 boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• 1/2 cup buttermilk (or milk + 1 tsp vinegar)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• Vegetable oil for frying

For the Gochujang Sauce:

• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tsp grated ginger
• 1 tbsp water (to loosen if needed)
• Sesame seeds (for garnish)

For the Salad:

• 2 cups shredded Napa cabbage (or green cabbage)
• 1 cup shredded purple cabbage
• 1 medium carrot, julienned
• 1/2 cucumber, sliced thinly or julienned
• 1/4 red onion, thinly sliced
• 2 green onions, chopped
• 1/4 cup chopped cilantro (optional)
• 1 tbsp toasted sesame seeds
• Crushed roasted peanuts or slivered almonds (optional for extra crunch)

For the Dressing:

• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp honey
• 1 tsp grated ginger
• 1 garlic clove, minced
• Juice of 1/2 lime (optional, for brightness)

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🔪 Instructions & Method:

Step 1: Marinate the Chicken

1. In a bowl, combine chicken pieces, buttermilk, salt, pepper, and garlic powder.
2. Let it marinate for at least 30 minutes (or up to 4 hours in the fridge).

Step 2: Make the Sauce

1. In a small saucepan over medium heat, combine gochujang, soy sauce, vinegar, honey, sesame oil, garlic, and ginger.
2. Stir and simmer for 2–3 minutes until slightly thickened. Add water if needed to loosen the sauce. Set aside.

Step 3: Prep the Salad

1. In a large bowl, toss together all salad ingredients: shredded cabbages, carrot, cucumber, onion, green onion, and cilantro.
2. In a small bowl, whisk together all dressing ingredients and pour over the salad.
3. Toss well and refrigerate while the chicken cooks.

Step 4: Fry the Chicken

1. Heat oil in a deep skillet or pot to 350°F (175°C).
2. In a shallow bowl, mix flour and cornstarch.
3. Remove chicken from marinade and dredge each piece in the flour mixture, pressing to coat well.
4. Fry in batches until golden brown and crispy (about 5–6 minutes per batch).
5. Drain on paper towels.

Step 5: Toss Chicken in Sauce

1. While hot, toss the fried chicken in the warm gochujang sauce until coated.
2. Sprinkle with sesame seeds.

Step 6: Assemble the Salad

1. Plate the dressed salad in bowls or a large platter.
2. Top with hot, saucy chicken.
3. Garnish with extra sesame seeds, green onions, and optional crushed peanuts or nuts for more crunch.

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✅ Tips & Variations:

• Baked Option: For a healthier version, bake the coated chicken at 425°F (220°C) for 20–25 minutes, flipping halfway.
• Vegetarian Version: Use crispy tofu or tempeh instead of chicken.
• Add Noodles: Add chilled soba or glass noodles to turn it into a more filling main dish.
• Heat Level: Adjust the gochujang and honey ratio to make it milder or spicier.

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🥢 Serving Suggestions:

Serve this salad immediately while the chicken is hot and crunchy. It pairs well with iced green tea or a refreshing cucumber lemonade.

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