vietnamese-style fried chicken salad
Recipe adapted from Recipe Tin Eats
We recently took a day trip to San Francisco via the Golden Gate Ferry from Marin to the city and upon docking, we were starved! Since it was “Roarkie Day” we were beholden to what the little guy wanted to lunch, despite my deep yearning for some Hog Island oysters and clam chowder. But, since bacon (and only bacon) was quite sternly on the 3-year-old’s mind, Gott’s Roadhouse was our only option… and not a bad one I must say! I ordered their Vietnamese salad and it’s all I’ve been able to think about since. I had to take a pause from my obsessive Italian cooking kick, and figure out how to recreate this salad! Happy to say, I’ve successfully accomplished the art of re-creation, and not to toot my own horn, but oh-my it’s a good one. Before you read any further, do yourself a favor and order up a jar of the Chili Crisp from Big Spoon Sauce Co. We recently discovered them at our local Sebastopol Farmer’s Market and I’ll tell you - this stuff is great on everything… but it’s the secret to making this salad top notch. Enjoy!
INGREDIENTS
AIR FRYER FRIED CHICKEN
1 pound boneless thighs
1 cup gluten-free multi-purpose flour (I use Cup 4 Cup, always)
1 tablespoon season (I use Convivial’s spice blends for everything, “Peppa” here)
1 teaspoon sea salt
1 beaten egg
DRESSING
2 tablespoons lime juice
2 tablespoons rice vinegar
¼ cup fish sauce
¼ cup vegetable oil
1 tablespoon white sugar
1 large garlic clove
2 teaspoons red chili
SALAD
6 cups Napa cabbage, thinly cut
1/2 red onion, thinly sliced
1 red bell pepper, thinly sliced
2 cucumbers, finely sliced into half moons
1 large carrot, shredded
1 large chilli, seeds removed & thinly sliced
1 cup mint leaves, roughly torn
1 cup cilantro, leaves
TO SERVE
Chili Crisp by Big Spoon Sauce Co. or chopped peanuts
DIRECTIONS
AIR FRYER FRIED CHICKEN*
Preheat air fryer to 390 degrees.
In a small bowl, combine flour, salt and seasoning. In a separate small bowl, whisk the egg.
Dip chicken thighs in flour mixture, then egg, then flour mixture and shake off excess flour
Place chicken in the air fryer and cook for 25 minutes
DRESSING
Combine all the dressing ingredients in a jar and shake well. Let sit for 5 minutes for flavors to meld.
SALAD
Combine all the salad ingredients in a large bowl. Pour half of the dressing and toss well. Let sit for 5 minutes so the veggies start to soften and become “slaw-like”.
Before serving, toss again with most of the remaining dressing, taste and add more if needed
Sprinkle a spoonful of Chili Crisp on top or lots of peanuts if you don’t have the Chili Crisp
*Note: This recipe works just fine with regular cooked chicken, or none at all! I would also love to try this with seared ahi, shrimp or steak. Let me know if you do!