Recipe for a Korean Fried Chicken Salad
The cookbook No Halfway Cooks brings you the best of Don’s Noodle Shop. Jody & Stan spent four years making their guests happy with ultimate Asian comfort food, and now they are sharing their iconic dishes with you. From homemade chili oil and kimchi fried rice to perfectly folded pork belly buns and fresh rice paper rolls—with these step-by-step recipes, you can bring the flavors of Don’s to your own table. Make this one right away: this Korean Fried Chicken Salad!
Jody & Stan: “This simple yet substantial salad is a real party. Vegetables with a fresh dressing, topped with Korean fried chicken pieces and (vegan) sriracha mayonnaise. The perfect mix of healthy and guilty pleasure!”
How to make Korean Fried Chicken Salad
- Peel the winter carrot. Cut the romaine lettuce into rough pieces and the winter carrot, daikon and apple into thin strips. If using radishes, cut them into thin slices with a knife or mandoline. Cut the spring onion into rings. Halve the soft-boiled eggs.
- Mix the winter carrot, romaine lettuce, daikon, apple and spring onion in a large bowl. Squeeze the lime and mix with the remaining dressing ingredients to make a dressing. Pour the dressing over the salad and mix well. Divide the salad among the bowls.
- Place the Korean fried chicken on top, put half an egg in each bowl and spoon the kimchi alongside it. Finish with the spring onion, toasted sesame seeds and some (vegan) sriracha mayonnaise.
Title: No Halfway Cooks
Author: Jody Franz & Stan Beaujean
Price: €29.95
Publisher: Good Cook B.V.
Publication date: 20-03-2025
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