Crispy Thai Chicken Salad

 

Crispy Thai Chicken Salad

Crispy Thai Chicken Salad is full of fresh, vibrant flavors that excite the taste buds. Tender strips of chicken are covered in a light, seasoned cornflake crust and fried until golden. They are then mixed with crunchy cabbage, carrots, bell pepper, and fresh herbs. The salad features a tangy-sweet dressing made from lime juice, fish sauce, honey, and a touch of chili, topped with creamy peanut sauce and toasted peanuts. Each bite offers a satisfying crunch, a burst of citrus, a hint of heat, and a comforting richness that makes this dish feel both unique and familiar. It’s the kind of salad that turns an ordinary lunch into a celebration.

                                                       Photo credit: Alex Lau

 Why I love it 

I enjoy this recipe because it embodies the spirit of Thai street food in one bowl while still being quick enough for a weeknight meal. The contrast between the crispy chicken and fresh vegetables is hard to resist, and the sauce perfectly balances salty, sour, sweet, and spicy flavors that are signature to Thai cuisine. This dish is also very flexible—you can adjust the spice level, change the protein, or add more veggies without losing its main flavor. Preparing the coating and frying the chicken fills the kitchen with the wonderful scent of toasted spices. The fresh herbs added at the end elevate the dish, making it feel light yet satisfying. Plus, it’s a great way to get plenty of protein and veggies in one meal, and leftovers are just as tasty the next day.

Quick info

Cooking time: 20 minutes

Total time: 35 minutes

Serves: 4

Difficulty level: Moderate (simple frying and tossing)

 

Ingredients (serves 4) 

·       2 boneless, skinless chicken breasts, sliced into thin strips 

·       1 cup cornflake crumbs, finely crushed 

·       2 tablespoons all-purpose flour 

·       1 teaspoon smoked paprika 

·       ½ teaspoon garlic powder 

·       ¼ teaspoon salt 

·       ¼ teaspoon black pepper 

·       2 large eggs, beaten 

·       3 tablespoons vegetable oil, for frying 

For the salad

·       2 cups shredded green cabbage 

·       1 cup shredded red cabbage 

·       1 large carrot, julienned 

·       1 red bell pepper, thinly sliced 

·       ½ cup fresh cilantro leaves, roughly chopped 

·       ¼ cup fresh mint leaves, roughly chopped 

·       ¼ cup roasted peanuts, roughly chopped 

 

For the dressing: 

·       3 tablespoons fresh lime juice 

·       2 tablespoons fish sauce 

·       1 tablespoon honey or agave syrup 

·       1 teaspoon grated ginger 

·       1 small red chili, finely minced (adjust to taste) 

·       1 dash of sesame oil 

For the peanut drizzle (optional): 

·       2 tablespoons creamy peanut butter 

·       1 tablespoon warm water 

·       1 teaspoon soy sauce 

·       ½ teaspoon lime juice 

Tools 

·       Large shallow dish for coating 

·       Whisk or fork for beating eggs 

·       Non-stick skillet or frying pan 

·       Tongs or spatula 

·       Large mixing bowl for salad 

·       Small bowl for dressing 

·       Whisk for peanut drizzle 

Instructions

Step 1.

Prep the coating. In a shallow dish, mix the crushed cornflakes, flour, smoked paprika, garlic powder, salt, and pepper. Stir well to combine. In another dish, place the beaten eggs. 

Step 2.

Coat the chicken. Pat the chicken strips dry with paper towels. Dip each strip into the egg, allowing any excess to drip off, then press it into the cornflake mixture, coating both sides evenly. Place the coated strips on a plate. 

Step 3.

Heat the pan. Place a skillet over medium-high heat and add the vegetable oil. Let the oil heat until it shines but doesn’t smoke. 

Step 4.

Fry the chicken. Carefully lay the coated chicken strips in a single layer in the hot oil. Fry for 3-4 minutes on each side, or until the coating is deep golden, and the inside is cooked. Use tongs to turn them gently. Transfer the crispy strips to a paper towel-lined plate to drain excess oil. 

Step 5.

Make the dressing. While the chicken rests, whisk together lime juice, fish sauce, honey, grated ginger, minced chili, and sesame oil in a small bowl. Taste and tweak as needed; add more honey for sweetness or extra chili for heat if desired. 

Step 6.

Prepare the salad base. In a large bowl, combine green cabbage, red cabbage, julienned carrot, sliced red bell pepper, cilantro, and mint. Toss gently to mix everything together. 

Step 7.

Combine. Drizzle the dressing over the salad and toss until everything is lightly coated. 

Step 8.

Add the chicken. Slice the crispy chicken strips into bite-sized pieces and fold them into the salad, distributing them evenly throughout. 

Step 9.

Finish with peanuts. Sprinkle the chopped roasted peanuts on top for extra crunch. If using the peanut drizzle, whisk together peanut butter, warm water, soy sauce, and lime juice until smooth, then drizzle over each serving. 

Step 10.

Serve immediately. This salad is best enjoyed fresh, while the chicken is still crispy and the herbs are vibrant. 

Approximate macros per serving (based on 4 servings) 

v  Calories: 420 kcal 

v  Protein: 28 g 

v  Fat: 18 g 

v  Carbohydrates: 38 g 

v  Fiber: 5 g 

v  Sugar: 12 g 

v  Sodium: 680 mg 

What to serve with this 

The salad goes well with a side of steamed jasmine rice or coconut-lime quinoa for a hearty meal. A light soup like tom yum or a cucumber-mint agua fresca balances the richness of the fried chicken. For drinks, a chilled Thai iced tea or a crisp lager pairs nicely with the sweet and spicy flavors. 

Tips & variations 

·       For extra crunch, add fried wonton strips or toasted rice noodles just before serving. 

·       For a healthier coating, swap panko breadcrumbs mixed with a tablespoon of almond flour. 

·       Make it vegetarian by using firm tofu, pressed and cut into strips, coated, and fried in the same way. 

·       Replace the fish sauce with soy sauce or tamari to make the dish gluten-free. 

·       Add sliced avocado or mango for a creamy, fruity twist. 

·       You can prepare the dressing a day in advance; store it in the fridge and give it a quick whisk before using. 

Frequently asked questions 

1. Can I bake the chicken instead of frying it? 

Yes. Preheat the oven to 200°C (400°F), place the coated strips on a wire rack over a baking sheet, and bake for 15-18 minutes, turning once until golden and cooked through. 

2. How do I keep the coating extra crispy? 

Ensure the oil is hot enough before adding the chicken, and avoid crowding the pan. A quick double-dip—egg, then coating again—also helps create a thicker crust. 

3. Is there a way to make this dish lower in fat? 

Use an air fryer set to 200°C (400°F) for 10-12 minutes, lightly spraying the strips with oil before cooking. 

4. Can I prepare the salad ahead of time? 

The vegetables can be prepped and stored in the fridge, but dress the salad and add the chicken just before serving to keep everything crispy. 

5. What if I don’t have fish sauce? 

Substitute it with soy sauce mixed with a pinch of sea salt, or use a vegan fish sauce alternative. 

6. How long will leftovers keep? 

Store the dressed salad and chicken in separate airtight containers in the fridge for up to 2 days. Reheat the chicken briefly in a hot pan to regain its crunch before serving.