Crispy Asian Chicken Salad Recipe: A Fresh, Crunchy, and Flavorful Meal

Craving something light, refreshing, and packed with bold flavors? This Crispy Asian Chicken Salad is just what you need! It’s a delightful blend of crispy chicken, vibrant veggies, crunchy noodles, and a sweet-savory dressing that brings everything together. Whether you’re looking for a satisfying lunch, a hearty dinner, or a dish to impress guests, this salad has you covered.

Not only is it bursting with flavor, but it also has that irresistible crunch that makes every bite satisfying. Plus, it’s incredibly easy to make and perfect for meal prep or quick weeknight dinners.

Why You’ll Love This Crispy Asian Chicken Salad

• Flavor Explosion: A mix of sweet, tangy, and savory flavors with a hint of spice.
• Perfect Crunch: Crispy chicken, crunchy veggies, and fried noodles add amazing texture.
• Healthy and Filling: Packed with protein and fresh vegetables.
• Easy to Customize: Adjust the ingredients to suit your taste or dietary needs.
• Great for Meal Prep: Stays fresh and crunchy, especially when dressing is added just before serving.

Ingredients You’ll Need

For the Chicken:

• 2 large chicken breasts
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 2 large eggs
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• Vegetable oil, for frying

For the Salad:

• 4 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1 cup thinly sliced bell peppers (red, yellow, or orange)
• 1 cup snow peas, thinly sliced
• 1 cup mandarin orange segments (fresh or canned)
• 1/2 cup toasted slivered almonds
• 1 cup crispy chow mein noodles or wonton strips
• 1/4 cup chopped green onions
• 2 tablespoons sesame seeds (optional)

For the Dressing:

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey or brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon hoisin sauce
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon sriracha (optional, for a little heat)

Instructions

Step 1: Prepare the Chicken

Pound the chicken breasts to an even thickness (about 1/2 inch) for even cooking. Season both sides with salt, pepper, garlic powder, and onion powder. Set up a dredging station with three shallow dishes: one with flour and cornstarch mixed together, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast in the flour mixture, dip in the egg, and coat with panko breadcrumbs.

Step 2: Fry the Chicken

Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken breasts for about 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil. Let the chicken rest for a few minutes before slicing into thin strips.

Step 3: Make the Dressing

In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, hoisin sauce, ginger, garlic, and sriracha. Taste and adjust seasoning if needed.

Step 4: Assemble the Salad

In a large mixing bowl, combine green cabbage, red cabbage, carrots, bell peppers, snow peas, and mandarin orange segments. Add the sliced crispy chicken on top. Drizzle with the dressing and toss gently to combine. Sprinkle with toasted almonds, crispy noodles, green onions, and sesame seeds.

Step 5: Serve

Serve the salad immediately to maintain the crispiness of the chicken and noodles.

Tips for the Best Crispy Asian Chicken Salad

• Don’t Overcrowd the Pan: Fry the chicken in batches to maintain the oil temperature.
• Make Ahead: Prep the veggies and dressing ahead of time and store them separately. Add the chicken and dressing just before serving.
• Air Fryer Option: You can air fry the chicken at 400°F (200°C) for about 15-20 minutes, flipping halfway through.
• Baking Option: Bake the chicken at 425°F (220°C) for 20-25 minutes, or until crispy and cooked through.

Variations

• Vegetarian Version: Replace chicken with crispy tofu or roasted chickpeas.
• Gluten-Free Option: Use gluten-free breadcrumbs and tamari instead of soy sauce.
• Low-Carb Version: Skip the crispy noodles and reduce honey in the dressing.
• Add Fresh Herbs: Cilantro or mint add a burst of freshness.

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FAQs

1. Can I use grilled chicken instead of fried?
Absolutely! Grilled or baked chicken works well and makes the salad a bit lighter while still delicious.

2. Can I make the dressing ahead of time?
Yes, you can prepare the dressing up to 3 days in advance and store it in the refrigerator. Just give it a good shake before using.

3. How do I keep the chicken crispy?
Serve the salad immediately after adding the chicken, or store the chicken separately and add just before eating to maintain its crispiness.

4. Can I use store-bought fried chicken?
Yes! Rotisserie chicken or store-bought fried chicken can be sliced and added to save time.

5. What other vegetables can I use?
Feel free to add shredded Brussels sprouts, broccoli slaw, or edamame for extra crunch and nutrition.

6. Can I use a different dressing?
Of course! A peanut dressing or sweet chili vinaigrette would also be fantastic.

7. How long will leftovers keep?
Store leftovers (without dressing) in the fridge for up to 3 days. Dress just before serving to keep it crisp.

8. Can I make this salad spicy?
Add sliced red chili peppers or a dash of chili oil to the dressing for a spicy kick.

9. Can I use leftover roasted chicken?
Yes! Shred or chop roasted chicken and use it as a quick alternative to frying.

10. Can I use bottled Asian dressing?
Sure! While homemade dressing is recommended for freshness, a store-bought Asian sesame dressing works great too.