Ingredients
Dressing
- 3 tablespoons honey
- 1 ½ tablespoons rice wine vinegar
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- ⅛ teaspoon sesame oil
Chicken
- 2 chicken breasts
- 1 egg
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 cups vegetable oil (for frying)
Salad
- 4 cups romaine lettuce, chopped
- ½ cup red cabbage, chopped
- ½ cup napa cabbage, chopped
- 1 carrot, shredded
- 3 tablespoons sliced almonds
Instructions
- Prepare Dressing: Blend together honey, rice wine vinegar, mayonnaise, Dijon mustard, and sesame oil until smooth and creamy. Refrigerate the dressing until ready to serve to allow flavors to meld.
- Heat Oil: In a large saucepan, pour in 3 cups of vegetable oil and preheat over medium-high heat until it reaches a temperature suitable for frying, typically around 350°F (175°C).
- Prepare Chicken Strips: While the oil is heating, slice the chicken breasts into several long, thin strips for even cooking. Set aside.
- Batter the Chicken: In a small bowl, beat the egg and milk together. In another bowl, mix the all-purpose flour, panko breadcrumbs, salt, and pepper. Dip each chicken strip first into the egg mixture, then coat thoroughly with the flour and panko mixture to create a crispy crust.
- Fry Chicken Strips: Carefully add the coated chicken strips into the hot oil. Fry for 3-4 minutes or until they are golden brown and cooked through. Remove the strips and place them on paper towels to drain excess oil. Allow to cool slightly, then cut into bite-sized pieces.
- Assemble Salad: In a large bowl, combine the chopped romaine lettuce, red cabbage, napa cabbage, and shredded carrot. Add the bite-sized fried chicken pieces on top and sprinkle with sliced almonds.
- Serve: Drizzle the prepared honey oriental dressing over the salad, toss gently to combine, and serve immediately to enjoy the perfect balance of crispy chicken and fresh vegetables.
Notes
- Ensure the oil is hot enough before frying to prevent soggy chicken strips.
- The chicken strips can be cut into smaller pieces after frying for easier salad assembly and eating.
- Feel free to adjust the amount of honey in the dressing for desired sweetness.
- Panko breadcrumbs help achieve extra crispiness; traditional breadcrumbs can be used as a substitute but the texture will differ.
- This salad is best served immediately after assembly to maintain the crispness of the chicken and freshness of the greens.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
