Korean Fried Chicken Salad DECONSTRUCTED
Soy & Rice Wine Marinated Fried Chicken Tenders, Mixed Lettuces
Yellow Pickled Radish, Bamboo Shoots
Fried Seasoned Seaweed, Onion, Potato, Cucumber
Spicy Gochugaru Dressing, Pine Nut Vinaigrette
Recently I was inspired by a serving platter. A gorgeous sculpted platter, a birthday gift from my brother and sister-in-law. I had been displaying it as a centerpiece, but had not actually used it to serve any food. It is too special, and fragile. Several of the small cups are attached to the platter, in various sizes and angles. They reminded me of banchan plates, used to serve a variety of Korean side dishes. Whatever I was going to serve on this platter had to be worthy of its simplicity, uniqueness, and beauty…
SERVING PLATTER SCULPTURE
Many people have been asking where Don & Kristy found this stunning platter.
It can be purchased at Jill, and they ship! Happy shopping!
Jill Home Accents and Gifts
Palm Springs, California
Korean Fried Chicken Salad DECONSTRUCTED Recipe
FRIED CHICKEN TENDERS
- 1 T. makkoli (Korean rice wine)
- 1 T. soy sauce
- 3 garlic cloves, minced
- 1 shallot, finely chopped
Combine ingredients in a large bowl. Add chicken tenders, massage the marinade into the meat. Let marinate for 20 minutes.
- gochugaru (chili powder)
Season cornstarch with gochugaru. Dredge the chicken in cornstarch mixture, shake off excess. Fry in canola oil until golden brown. Drain on paper towels.
- Danmuji – this Korean yellow pickled radish is sweet, sour and crispy
- Gim jaban - sesame oil fried seaweed seasoned with sesame seeds, sugar, and salt
- Juk-sun - par-boiled bamboo shoots from the Asian market are sliced and blanched for one minute, shocked in an ice bath, and drained
- Diced cucumber
- Diced onion
- Diced potato
Spicy Gochugaru Dressing – this excellent dressing comes from my friends at Gina Lee’s Bistro:
- 1/4 c. gochugaru (chili powder)
- 1/3 c. sugar
- 1/2 c. soy sauce
- 1 1/4 c. rice wine vinegar
- 1 c. toasted sesame oil
Place first four ingredients in a blender. Blend, starting on low, add sesame oil very slowly while increasing the blender speed. Chill.
This recipe makes enough for other dishes, try it on Korean BBQ Flank Steak with Scallion Fried Rice & Tofu Stir-Fry, like they do at Gina Lee’s.
Jat (Pine Nut) Vinaigrette:
- 1/4 c. pine nuts
- 2 T. hot water
- 1 T. sesame oil
- 2 t. seasoned rice wine vinegar
- sea salt
- ground black pepper
Roughly grind the pine nuts with a mortar and pestle. Stir in the water, oil, and vinegar. Season with salt and pepper.
Korean Fried Chicken Salad DECONSTRUCTED For Two
Mas-issge deuseyo (bon appétit)