Traditional Chinese Chicken Salad
|Sesame seeds||1⁄4 Cup (4 tbs)|
|All-purpose flour||1⁄4 Cup (4 tbs), unsifted|
|Chinese five spice powder||1⁄2 Teaspoon|
|Chicken breast and thighs||2 Pound|
|Iceberg lettuce head||1⁄2 Medium, thinly shredded|
|Whole green onions||3 , thinly sliced|
|Fresh coriander||7 Ounce (1 Small Bunch)|
|Fried bean threads/Rice sticks||3 Cup (48 tbs)|
In a wide frying pan over medium heat, toast sesame seeds (shake pan frequently) until golden (about 2 minutes); set aside.
Mix together flour, cornmeal, five-spice, salt, and pepper.
Dredge chicken in mixture; shake off excess.
Pour oil into pan to a depth of 1 1/2 inches and heat to 375° on a deep-frying thermometer.
Add chicken and fry, turning as needed, until well browned on all sides (about 10 minutes for breasts, 12 minutes for thighs).
Drain and cool.
If you prefer to oven-fry the chicken after dredging with the flour mixture, arrange in a shallow baking pan.
Drizzle with about 2 tablespoons salad oil and bake in a 400° oven for about 50 minutes or until chicken is no longer pink in the thickest part
Turn once, if needed, to brown evenly all over.
You can also put the chicken under the broiler briefly to finish browning and crisping the skin.Meanwhile, prepare dressing and set aside.
Skin and bone chicken.
This is easier to do if you don't let the chicken become completely cold.
Cut the crisp skin in thin slivers.
Pull the meat into shreds.
At this point you can cover and refrigerate until next day.
To assemble salad, place chicken in a large bowl with lettuce, onion, and coriander.
Sprinkle with sesame seeds, drizzle with dressing, and toss.
Add bean threads and mix lightly.