Spicy Korean Cucumber and Chicken Salad

A spicy Asian dish. Finger-licking delicious! Korean salad with cucumbers and chicken will appeal to lovers of experiments. Despite its simplicity, it is exceptionally good. The dressing gives the dish a special touch. Simply delicious!
cook time: 1h
Noah Merrick
Spicy Korean Cucumber and Chicken Salad

Nutrition Facts (per serving)

43
Calories
2g
Fat
4g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Chicken breasts 200 g
Green cilantro to taste
Chilli to taste

For boiling chicken:

Water 1 l
Bulb onions 0.5 pc
Salt 0.5 tsp
Garlic 1 clove
Chilli to taste

For the salad:

cucumbers 2 pc
Carrot 1 pc
Bulb onions 0.5 pc
Salt 0.5 tsp

For refueling:

Soybean oil 2 tbsp
Soy sauce 2 tbsp
Lemon juice 1 tbsp
Honey 1 tsp
Mustard 1 tsp
Rice vinegar 1 tbsp

Recipe instructions

Step 1

Step 1
How to make Korean salad with cucumbers and chicken? Prepare the necessary ingredients. Wash the chicken fillet under running water. Peel the onion. Pour cold filtered water into a saucepan and add chicken, half a peeled onion, a clove of garlic and a little hot capsicum. Place the saucepan over medium heat. Save the other half of the onion for the salad.

Step 2

Step 2
After boiling, salt the chicken and cook over medium heat for 20-25 minutes. Then remove the chicken and cool. The broth, like the vegetables, will no longer be needed.

Step 3

Step 3
While the chicken is cooling, letʼs do the vegetables. Wash the carrots with a brush under running water and grate them using a Korean carrot grater. Such straws will give a more interesting look to the salad. Sometimes, just one ingredient can radically change the entire appearance of a dish.

Step 4

Step 4
Wash the cucumbers under running water and cut them in half lengthwise and then into thin slices diagonally. The result will be slices like these.

Step 5

Step 5
Chop the remaining half of the onion into thin half rings. This is the last ingredient from our set of vegetables. Place all the chopped vegetables in a bowl.

Step 6

Step 6
Salt and stir the vegetables with a spoon. If desired, you can lightly! knead them with your hands so that they become softer or even wrinkled, but I won’t do this. In the finished dish they won’t be very crispy anyway. Cover the bowl with cling film and leave at room temperature to let the vegetables release their juice for half an hour.

Step 7

Step 7
Drain the contents of the bowl in a colander and rinse under filtered water; you can rinse with boiled water at room temperature. Let the excess water drain and return the slices back to the bowl.

Step 8

Step 8
Cut the cooled chicken breast into thin slices across the grain, add to the vegetables and stir. Transfer the salad to a serving dish and set aside for three minutes — all that remains is to prepare the dressing.

Step 9

Step 9
To make the dressing, whisk together soy or sesame oil, mustard and lemon juice in a small bowl.

Step 10

Step 10
Add rice vinegar and liquid honey.

Step 11

Step 11
Plus soy sauce.

Step 12

Step 12
Mix the dressing thoroughly. It is unlikely to become homogeneous due to the different densities of the components. For the same reason, the salad is mixed well before serving. Pour the dressing into the salad.

Step 13

Step 13
Rinse fresh cilantro (or other greens) under running water, dry with paper towels and chop finely. Prepare chili flakes. Garnish the Korean salad with fresh cucumbers and chicken and serve. Bon appetit!

Additional rubrics

Related recipes