Korean Crispy Chicken & Egg Salad
Korean Crispy Chicken & Egg Salad
Yes, it exists, a healthy version of our beloved crispy chicken!
Meet our Korean Crispy Chicken & Egg Salad: it's crunchy on the outside and tender on the inside, and it's packed with fresh, vibrant flavors. We've given the traditional fried chicken a lighter makeover by using lean chicken breast and a crispy coating that stays crunchy without being greasy.
Paired with a colourful mix of vegetables and a perfectly cooked egg, this salad offers balance, texture and all the addictive Korean flavour 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.
Ingredients
- 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
Preparation
- Cook the Eggs:
- Boil eggs to your liking (6–7 minutes for soft, 9–10 for medium).
- Cool in cold water, peel, and cut in half or quarters.
- Crisp the Chicken:
- Toss chicken in cornstarch to coat.
- Heat oil in a pan and fry the chicken pieces until golden and crispy (about 6–8 minutes).
- Turn off heat, then toss chicken with Bibap Manufacture Sauce For Korean Crispy Chicken until evenly coated.
Assemble the Salad:
- In two bowls or plates, arrange lettuce.
- Top with crispy chicken and sliced boiled eggs.
- Add optional garnishes if desired.
Tip:
Want a full meal? Add steamed rice or warm quinoa underneath to turn it into a hearty Korean rice salad.
