Sesame Chicken Salad is a deliciously light, yet crispy coated pan-fried chicken served with a tangy dipping sauce and slaw.
*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards and additional recipe information, but getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
I adapted Sarah's original recipe by making an Asian-inspired dressing for the coleslaw instead of making a pan sauce, and also by using that dressing as a dipping sauce for the chicken.
Other than that, I followed her recipe and instructions for breading and frying the chicken. The lightness of this batter is incredible, and surprisingly it only takes two simple ingredients; egg whites and cornstarch.
The only thing negative I encountered was some excessive spitting and sputtering of the hot oil as the chicken was cooking but I'm pretty sure that was because I used too much oil.
Oh well, I guess I didn't follow Sarah's instructions all that well, so don't be like me, and use what the recipe calls for! *wink*
SESAME CHICKEN SALAD {PRINT THIS RECIPE}
Servings: 4 Prep Time: 15 minutes Cook Time: 15 minutes
For the slaw:
3 cups shredded cabbage
1 carrot, shredded
½ medium red onion shredded
½ teaspoon salt
¼ teaspoon pepper
For the dressing:
½ cup mayonnaise
3 tablespoons apple cider vinegar
3 tablespoons honey
1 teaspoon ground ginger
½ teaspoon sesame oil
1 teaspoon fresh lime juice
1 clove of garlic, minced
dash red pepper flakes
For the chicken:
2 large chicken breasts, cut into bite-sized pieces
4 egg whites
4 tablespoons cornstarch
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons canola oil
honey to drizzle
sesame seeds to garnish
-Place the slaw ingredients in a large bowl. Mix.
-Meanwhile in a medium bowl whisk together all the dressing ingredients until smooth and creamy.
-Pour half of the dressing over the slaw and mix well to combine. Refrigerate the slaw and the remaining dressing until ready to eat.
-Whisk together the egg whites and cornstarch until the cornstarch is completely dissolved.
-Place the cut-up chicken into the egg white mixture and stir to coat each piece.
-Working in batches, in a large, high-sided skillet over medium-high heat, carefully pan fry the chicken pieces in the oil on both sides until deeply golden in color. *Note - have a splatter screen handy in case of spitting and sputtering oil.
-Remove the cooked chicken to a paper towel-lined plate to continue pan frying the remaining chicken.
-To assemble the salad, place some of the slaw in the bottom of a bowl and top with the cooked chicken.
-Drizzle the chicken with honey and sprinkle with sesame seeds.
-Serve and enjoy!
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Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
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Until we eat again, I hope you have a delicious day!!
Susan Pridmore says
What a great pick this month! I'm trying more and more Asian dishes, and love this one!
Rebekah Hills says
I am definitely saving that - it looks like a PERFECT meal! What a fantastic pick this month for SRC!
Paula says
Loving the look of this Sesame Chicken Salad and your Sushi Painted Wine Glass is great!
Tara says
This looks delicious! I will definitely need to try it. Also, love that glass!
Lauren says
what a great idea for a salad! I love this!
Sarah | Curious Cuisiniere says
Thanks for your lovely words Renee! I'm so glad you loved the recipe. (And thanks for reminding me about this one. We need to make it again soon!) Your chicken salad looks amazing!
valmg @ From Val's Kitchen says
That wine glass is pretty! I have an uncle that loves all things sesame, he'd love this.
Avril says
Oh my yumminess! This salad looks just fabulous! Thank you, THANK you for making such an amazing SRC pick! I can't wait to make it myself 🙂
A says
YUM! This looks sooo delicious! I really dig Asian flavors so this would be a perfect weeknight dinner for me!
Ginny McMeans says
Looks so delicious and your sauce sounds wonderful!
Nutmeg Nanny says
I really wish I wasn't allergic to sesame oil because this looks amazing!
Couscous & Consciousness says
I love Asian flavours, and I know we would really enjoy this dish. Love the Asian inspired dressing you chose for your slaw, and that you used the same dressing for a dipping sauce. Cute glasses too, by the way 🙂
Sue
Meseidy says
I love Asian inspired salads!
Emily says
This is the most perfect summertime dinner. I love sesame chicken. This looks way healthier than my take out. Happy Reveal Day!
Back for Seconds says
Mmmmm looks terrific!
Karen Kerr says
That looks soooooo delicious!! Fabulous pick!
Paula-bell'alimento says
This is a salad I can get behind!
Melissa @ Fried Ice and Donut Holes says
This chicken sounds delicious!! The glasses are absolutely beautiful! You are so talented!!! Great pick this month 🙂
Ashley @ Wishes and Dishes says
I also love Asian flavors so I'm all over this!
Kim (Feed Me, Seymour) says
I love this, so yummy! I'd absolutely bring this for lunch. 🙂
Jess @ Flying on Jess Fuel says
Yum!! I love Chinese Chicken Salads and this one looks amazing! That sushi glass is sooooo adorable!!
Dorothy at Shockingly Delicious says
Is it dinnertime yet? Great SRC pick!
claire @ the realistic nutritionist says
This looks absolutely incredible!!
Wendy Klik says
Hi Renee, First let me comment on the recipe....what a great choice, I cannot wait to give it a try. Now let me tell you those glasses are just adorable. I am leaving this page right now and going over to your art page!!
SallyBR says
Well, I could not figure out how to enter a comment, so I resort to replying to yours, Wendy 😉
Great recipe, but I really fell in love with your sushi painted glasses, so cute!
Brenda@SugarFreeMom says
Love this recipe and also love it doesn't contain soy sauce which my oldest is allergic too!