Korean Crispy Chicken & Egg Salad
Korean Crispy Chicken & Egg Salad
Yes, it exists, a wholesome version of our beloved crispy chicken! Meet our sauce for Korean crispy chicken & egg salad: crunchy on the outside, tender on the inside, and packed with fresh, vibrant flavors. We've given traditional fried chicken a lighter makeover by using lean chicken breast and a crispy coating that stays crunchy without being greasy. Paired with a colorful mix of vegetables and a perfectly cooked egg, this salad offers balance, texture, and all the addictive Korean flavor you love in one bowl. Whether you're after a nutritious lunch or a satisfying dinner without compromising on taste, this dish has you covered.
Zutaten
Servings: 2 | Prep Time: 10 min | Cook Time: 10 min
- 200 g boneless chicken (thigh or breast), cut into bite-size pieces
- 2 tbsp cornstarch or potato starch
- 2 soft- or medium-boiled eggs
- 3 tbsp Bibap Manufacture Sauce For Korean Crispy Chicken
- 2 large handfuls of green leaf lettuce, washed and chopped or torn
- 1 tsp neutral oil (for frying)
- optional garnish: sesame seeds, green onion slices, or a drizzle of sesame oil
Zubereitung
- We begin by boiling the eggs to the texture we like. Six to seven minutes gives us a soft centre, while nine to ten minutes creates a medium yolk. Once they are done, we cool them in cold water, peel them, and cut them into halves or quarters.
- Next, we toss the chicken pieces in a light coating of cornflour. We heat a little oil in a pan and fry the chicken until it becomes golden and crispy, which usually takes a few minutes. When the chicken is ready, we turn off the heat and gently mix it with the Bibap Manufacture Sauce For Korean Crispy Chicken so every piece is evenly covered.
- To serve, we arrange fresh lettuce in two bowls or on plates. We add the crispy chicken on top and place the sliced eggs around it. If we feel like it, we finish with a few optional garnishes for extra flavour and colour.
- For a more filling meal, we sometimes spoon warm quinoa or steamed rice underneath. It turns the dish into a hearty Korean rice salad that is both satisfying and refreshing.
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