Thai Crispy Chicken Salad (Khao Yum Gai Zap ข้าวยำไก่แซ่บ)
One of the most flavorful salads you will ever make, this Thai Crispy Chicken Salad (inspired by Khao Yum Gai Zap) is an absolute must-try, and in our simplified version here, we’re taking the Homemade-ish route and using store-bought fried popcorn chicken from the grocer’s deli. This comes together in a snap and is unforgettably delicious. Read the notes if you want to try a sweet and sour glazed chicken version …
- Yield: Serves 2 to 4 1x
Ingredients
- 2 cups cilantro leaves, loosely packed
- 1 cup basil leaves, roughly torn or chopped
- 1/2 cup fresh mint leaves, roughly chopped
- 3 scallions, chopped, both white and green parts
- Sliced red onion, to taste
- 2/3 cup dry roasted peanuts, chopped
- 1 red or green chili, seeded and sliced (optional)
- 1/2 English cucumber, sliced
- 1/4 cup vegetable oil or liquid coconut oil
- 1 tablespoon fish sauce
- 3 tablespoons lime juice
- 1 teaspoon sugar
- 1 to 1.25 pounds fried popcorn chicken or chicken tenders, warmed if not already (from your grocer’s deli, or use your favorite frozen brand)
- 1 cup fried onion straws, chopped (such as French’s)
Instructions
- If your chicken isn’t warm, place it on a baking sheet in a warm oven (170 degrees F) while you whip up the dressing and herbs mixture.
- In a large mixing bowl, combine the cilantro, basil, mint, scallions, red onion, peanuts, chili (if using), and cucumber. Add ½ of the dressing and toss to coat really well. Please add more of anything you see fit to add.
- You can go ahead and just add the warm chicken and remaining dressing and toss it all together if you like. Or, you can toss the chicken and remaining dressing separately and pile that on top of the herb salad when you serve – totally up to you.
- Top with lots of the crushed/chopped fried onions, and serve while the chicken is still warm, with white rice and soy sauce for extra salt and umami if you like.
Notes
TO MAKE SWEET & SOUR GLAZED CHICKEN: Combine 1 tablespoon of red curry paste (Thai style) and about 1/2 cup honey and the juice of 1/2 lime in a saucepan. Simmer gently for about a minute, which will thicken the mixture into a sticky glaze. Toss the warm chicken with this glaze (I do it in a large mixing bowl) until it’s nicely coated. You can, of course, make more glaze if you like.