Chicken adds savory flavors to your bowl of greens.
450 grams chicken, (use chicken thighs), boneless, skin-on cut into 2.5 centimeter pieces
1 tablespoon ginger, freshly-grated
1 clove garlic, grated
2 tablespoons soy sauce
2 teaspoons granulated sugar
1/3 cup potato starch
vegetable oil, for frying
egg, (boiled), cut in half
1 medium carrot, grated or cut into julienne strips
lemon, for garnish
3 tablespoons sugar
1/4 cup soy sauce
1/4 cup rice wine vinegar
6 tablespoons sesame oil
1 teaspoon roasted sesame seeds
Combine the ginger, garlic, soy sauce, and sugar to a bowl and whisk to combine. Add the chicken then stir, making sure the chicken is coated with the marinade evenly. Cover and refrigerate for at least 1 hour.
Add 1 inch of vegetable oil to a heavy-bottomed pot and heat until the oil reaches 360 degrees fahrenheit. Line a wire rack with 2 sheets of paper towels and get your tongs out.
Put the potato starch or cornstarch in a bowl. Add the chicken pieces to the potato starch or cornstarch and toss to coat each piece evenly.
Fry the chicken in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel-lined rack. If you want the chicken to stay crispy longer, you can fry the chicken a second time after it has cooled. Fry until it's a darker color. Serve with lemon wedges. Set aside and let it cool.
Make the soy-sesame dressing: Combine sugar, soy sauce, wine vinegar, sesame oil, and sesame seeds in a medium bowl. Whisk to combine.
Arrange the lettuce and carrots then top with the boiled eggs and chicken pieces. Drizzle with the soy-sesame dressing.
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