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Korean Chicken Salad Recipe

Ingredients

1 pound skinless, boneless chicken breast halves

3 tablespoons soy sauce

1 tablespoon vegetable oil

1 (4 ounce) can Korean red chile paste

2 teaspoons fresh lemon juice

2 teaspoons yellow mustard

2 tablespoons dry sherry

1/2 teaspoon chopped fresh ginger root

1/2 teaspoon prepared Korean cooking wine

2 tablespoons olive oil

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place chicken breasts in a 9x13 inch baking dish and cover with soy sauce, where possible. In a medium bowl, combine the oil, chili paste, lemon juice, mustard, sherry, ginger, sour cream, lemon zest and pepper. Roll into thin strips or rolls for more variety.

Heat 1/2 tablespoon olive oil in a medium skillet over medium heat. Cook chicken strips in pan drippings for 1 minute, turning once, or until golden. Remove chicken, place them onto a cookie sheet and cool completely.

Place bearskin side up in a microwave oven (high temperature). Microwave until skin goes crisp and no longer pink. Remove chicken from marinade and place in a marinade container and microwave in microwave 3 to 4 minutes or until skin is tender.

Comments

Jinny writes:

⭐ ⭐ ⭐ ⭐ ⭐

We made a variation of this recipe and it was dynamite! Didn't have garlic powder so I left it out but it was still pretty good. We will make this again.