Crispy Cajun Salad with Fresh Vegetables

Ingredients

• Season with mirin (cooking rice wine) or cheongju, salt, and black pepper, then marinate for about 30 minutes.
• Try using other greens such as iceberg lettuce or microgreens.
• Breading can be a hassle, so make a large batch at once and freeze it to fry whenever you need it.

Steps

1. 
2. 

   1. Here is the chicken breast. Season it with mirin (cooking rice wine) or cheongju (Korean rice wine), salt, and ground black pepper, then marinate for about 30 minutes.

   This was leftover breast meat from making dakbokkeumtang a few days ago; just slice the thicker parts thinly and cut them into similar sizes.

   Don't let leftover chicken breast go to waste—turn it into a wonderful salad or spicy dakgaejang.

   2. For the vegetables, use iceberg lettuce, cucumber, cherry tomatoes, and bell pepper, along with boiled eggs.

   Soak the sliced vegetables in ice water and drain them just before serving to arrange on the plate. Thinly slice the boiled egg.

   Try using other greens such as iceberg lettuce or microgreens as well.

3. 
4. 

   3. Mix all the sauce ingredients according to the measurements. I added a little prepared yellow mustard for a sharp kick (adjust to your preference).

   4. Place flour into a plastic bag, add the marinated chicken breast, and shake vigorously to coat.

   Shake off any excess flour.

5. 
6. 

   5. Finely grind curry powder into the beaten egg and mix well, then coat the chicken. The fragrant curry aroma keeps the fried chicken from feeling greasy.

   6. Coat evenly with breadcrumbs, pressing firmly so they don't fall off, then gently shake off excess.

   The order is flour → egg wash (with curry powder) → breadcrumbs.

7. 
8. 

   7. Here is the fully breaded chicken.

   A small amount of chicken breast turned into a generous two plates once breaded.

   8. After frying one plate to eat, put the remaining portion in an airtight container and keep it in the freezer to enjoy next time.

   Breading can be a hassle, so make a large batch at once and freeze it to fry whenever you need it.

9. 

   10

10. 

    9. Add cooking oil to a pan and fry the chicken.

    I don't use a lot of oil; I only pour enough so the ingredients are submerged halfway, then fry.

    You just need to flip it once. Frying this way lets you make crispy fried chicken even with a small amount of oil.

    10. Fry until golden brown, then drain excess oil on paper towels.

    

    Arrange the vegetables evenly on a plate, top with the fried chicken, and drizzle with the sauce to serve.

Ppunwife's tips

• Soak the cut vegetables in ice water and drain them just before serving to arrange on the plate.
• Place flour in a plastic bag, add the seasoned chicken breast, and shake vigorously to coat.
• Mix finely ground curry powder into the beaten egg and coat the chicken. The fragrant curry aroma keeps the fried chicken from tasting greasy.
• Add only enough oil to submerge half of the ingredients and fry. You only need to flip once. Frying this way gives you crispy fried chicken using very little oil.

FAQ

Tags