The Chef’s Travel Secret: How to Make the Crispiest Asian Chicken Salad With a Sweet & Sour Twist

For those sticking to healthy lifestyle, the chicken is what becomes the primary ingredient for most of the mealtimes. Still, it’s not always easy to keep going with the same dishes over and over again, and many are dreaming of a life-saving recipes that will taste different, but still have chicken included.

No worries, there’s plenty of recipes like this out there — including the one of Asian-style crispy chicken that will turn your dinner into a real feast.

Here’s what you need: 1 chicken breast, 1 pack of corn starch (200 g), ½ onion, 1 bell pepper, 1 potato, 1 clove of garlic, 200 g of sweet chili sauce, 1 l of vegetable oil for frying, 1 pack (125 g) of salad mix, sesame seeds to your liking.

Cut the onion into thin half-rings, dice the bell pepper and peeled potatoes. Finely chop the garlic. Cut the chicken fillet into strips.

Place the chicken and potatoes in a bowl with starch and roll them around well.

Heat the vegetable oil in a deep frying pan or saucepan as if for deep-frying. Fry the chicken and potatoes until cooked. Then place them on paper towels to remove excess oil.

In a separate pan, fry the onion and bell pepper in a small amount of oil for 3-4 minutes. Add the garlic towards the end.

Reduce the heat to low (or remove the pan from the heat if it takes a long time to cool down) and pour in the sweet and sour sauce. Let it boil gently.

Add the fried chicken and potatoes to the pan immediately. Stir to coat everything evenly with the sauce.

For serving, place the salad mix on a large plate and top with the hot chicken, vegetables, and sauce. Garnish with roasted sesame seeds.