This Imperial Chicken Salad is a textural masterpiece that balances the crunch of fresh vegetables with the savory depth of fried chicken. The dish combines crisp iceberg lettuce, julienned carrots, and pickled ginger with tender, deep-fried chicken strips. A complex dressing made from hoisin, oyster, and Chinese barbecue sauces ties the flavors together, offering a sweet, salty, and slightly spicy kick. Topped with toasted peanuts, coconut, and sesame seeds, it provides a rich, nutty finish. Serve it chilled for a refreshing lunch or as an elegant side dish for dinner parties. It&# 226;ÂÂs a sophisticated twist on traditional salad that feels both comforting and exotic, perfect for showcasing fresh ingredients and bold Asian flavors.
Chicken Salads Imperial B1
Description
This Imperial Chicken Salad is a textural masterpiece that balances the crunch of fresh vegetables with the savory depth of fried chicken. The dish combines crisp iceberg lettuce, julienned carrots, and pickled ginger with tender, deep-fried chicken strips. A complex dressing made from hoisin, oyster, and Chinese barbecue sauces ties the flavors together, offering a sweet, salty, and slightly spicy kick. Topped with toasted peanuts, coconut, and sesame seeds, it provides a rich, nutty finish. Serve it chilled for a refreshing lunch or as an elegant side dish for dinner parties. It&# 226;ÂÂs a sophisticated twist on traditional salad that feels both comforting and exotic, perfect for showcasing fresh ingredients and bold Asian flavors.Ingredients
Directions
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Prepare the chicken broth by simmering chicken bones or using canned stock, then simmer until the meat is fully cooked and tender.
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Remove the chicken from the broth, let it cool, and place it in the refrigerator overnight to dry the skin for better frying.
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Heat peanut oil in a deep fryer or large pot to 350ðF (175ðC).
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Deep fry the dried chicken pieces until golden brown and crispy, then remove and let drain on paper towels.
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Separate the meat from the bones and tear the chicken into long, narrow strips.
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Cut the iceberg lettuce, carrots, scallions, red ginger, and Chinese pickles into thin, long strips (julienne).
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Cut wonton pastry into long strips and deep fry until crispy and golden; set aside for garnish.
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In a large bowl, combine the lettuce, carrots, scallions, red ginger, pickles, roasted peanuts, roasted coconut, and sesame seeds.
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In a small bowl, mix together sugar, salt, black pepper, powdered hot mustard dissolved in water, hoisin sauce, Chinese barbecue sauce, oyster sauce, soy sauce, and sesame oil to create the dressing.
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Toss the chicken strips with the dressing until evenly coated.
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Add the dressed chicken to the vegetable mixture and toss gently to combine.
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Just before serving, fold in the chopped parsley and crispy wonton strips.
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Serve immediately while the wonton strips are still crisp.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 4966.3kcal
- % Daily Value *
- Total Fat 447.2g688%
- Saturated Fat 88.7g444%
- Cholesterol 645.7mg216%
- Sodium 599.9mg25%
- Total Carbohydrate 11.6g4%
- Dietary Fiber 2.1g9%
- Sugars 5.2g
- Protein 197.3g395%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
