Welcome to a recipe that will tantalize your taste buds and introduce a delightful crunch to your mealtime! This Korean-Style Green Radish and Chicken Salad is a fantastic fusion of textures and flavors. Drawing inspiration from Korean cuisine, this dish balances savory, sweet, and tangy notes perfectly. The star of the show, the green radish, provides a refreshing, peppery crunch that pairs beautifully with tender, juicy chicken. It's a light yet satisfying meal, perfect for a healthy lunch or a quick, flavorful dinner. Get ready to create a salad that's anything but ordinary!
Korean-Style Green Radish and Chicken Salad
Ingredients for Korean-Style Green Radish and Chicken Salad
- 300 g chicken breast fillet
- 2 green radishes
- 2 onions
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons olive oil
- sweet ground paprika
- black pepper
- black sesame seeds
- sea salt
- cane sugar
- vegetable oil for frying
How to Make Korean-Style Green Radish and Chicken Salad
Peel the skin off the radish.
Grate the radish on a coarse grater or cut into thin strips, sprinkle with sea salt to taste, and mix.
Cut the chicken breast fillet into long, narrow strips.
Peel the onions; the more onion in this dish, the tastier it is. Peel the skin off the radish.
Grate the radish on a coarse grater or cut it into thin strips, sprinkle with sea salt to taste, and mix. Leave it in an open bowl for a few minutes, or you can place it in a colander to let the juice drain, as green radish can sometimes be slightly bitter.
Cut the chicken breast fillet into long, narrow strips. Slice the onions into thin half-rings.
Tie the bag and shake it vigorously so that the chicken pieces are completely coated in a thin layer of starch.
Pour the cornstarch into a sturdy food-safe bag and add the sliced fillet. Tie the bag and shake it vigorously so that the chicken pieces are completely coated in a thin layer of starch.
Place the starch-coated chicken fillet into the hot oil.
In the same pan, add the thinly sliced onion half-rings, season with salt and freshly ground black pepper.
Lightly squeeze the radish and add the chicken fillet to it.
Heat the refined vegetable oil in a deep wok. Add the starch-coated chicken fillet to the hot oil. Fry the meat over high heat until golden brown, shaking the wok to ensure the pieces are cooked on both sides. Then, pour in the soy sauce and rice vinegar, add sea salt and cane sugar to taste, and stir in a couple of teaspoons of sweet ground paprika. Cook over medium heat for about 5 more minutes. Remove the cooked chicken from the wok.
In the same wok, add the thinly sliced onions, season with salt and freshly ground black pepper. Sauté until translucent: the onion should become soft and acquire a caramel color.
Lightly squeeze the radish to remove excess moisture and add the chicken fillet to it. In this recipe, you can mix cold and hot ingredients; a warm salad is also very delicious.
Add the sautéed onions to the radish and chicken.
Add the sautéed onions to the radish and chicken.
Sprinkle the dish with black sesame seeds, drizzle with EXTRA VIRGIN olive oil, mix, and serve immediately.
Sprinkle the dish with black sesame seeds, drizzle with EXTRA VIRGIN olive oil, mix, and serve immediately.
And there you have it – a vibrant and delicious Korean-Style Green Radish and Chicken Salad that's sure to impress! This dish is wonderful served warm, right after cooking, but it's also great chilled. For an extra layer of flavor, you can add a sprinkle of fresh cilantro or a dash of sesame oil before serving. Don't be afraid to experiment by adding other crunchy vegetables like carrots or bell peppers. We hope this recipe brings a touch of Korean-inspired culinary delight to your kitchen. Enjoy every crunchy, savory bite!
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