Why Everyone’s Addicted To The Chinese Chicken Salad

Start by using one chicken breast, pad it dry, and slice it into three to four thin slices.

Set up a three-stage breading station: first bowl with 2 cups of all-purpose flour, second bowl with one beaten egg, and third bowl with panko breadcrumbs.

Season each bowl with salt and prepare to bread the chicken.

Coat each chicken slice in flour, dust off the excess, dip in the egg, and then coat thoroughly in panko, ensuring no wet or pale spots remain.

Place the breaded chicken on a plate and repeat the process for the remaining slices.

Prepare wonton or egg roll wraps by cutting them in half, stacking, and cutting into thick strips.

In a three quart saucier, heat oil to 350 degrees Fahrenheit for frying.

Fry the wonton strips until they turn a light golden brown, about 4 minutes, then drain on a wire rack and season with salt.

Increase the oil temperature back to 350 degrees and fry two chicken cutlets for 4 to 5 minutes, flipping occasionally until golden brown and crispy.

Once cooked, transfer the chicken to a wire rack to cool and allow the oil to cool down.

In a small pan on medium-high heat, toast the slivered almonds until fragrant and lightly browned, then transfer to a bowl.

In the same pan, toast the sesame seeds until fragrant and slightly browned, then transfer to a bowl.

Prepare the dressing by whisking together 1.5 to 2 tablespoons of Dijon mustard, agave syrup, 0.5 tablespoon of sriracha, juice of a mandarin or orange, 2 to 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1.5 tablespoons of rice vinegar, along with salt and pepper.

Slowly stream in about half a cup of oil while whisking until emulsified, adjusting flavors with more rice vinegar, mustard, or sesame oil as needed.

Equipment Needed

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