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Ming's Chinese Chicken Salad


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  • 1/2 cup each cornstarch and tapioca flour
  • 1 large fryer (3 to 4 pounds)
  • 1 tbls Chinese mustard (more if desired)
  • 2 dashes sesame oil
  • 1/2 tsp 5-spice seasoned salt
  • 1 cup shredded iceberg lettuce
  • 1 cup fried rice vermicelli
  • 1/2 bunch cilantro
  • 3 green onions sliced lengthwise into slivers
  • 1/2 cup peanut oil
  • 1 tbl toasted sesame seeds
  • 1-1/2 tbls chopped almonds



Step 1

Pat flour mixture on the chicken coating it completely. Steam the whole chicken in a steamer for approximately 50 to 60 minutes. Refrigerate until reading to make the salad. Split the fryer in half.

Deep fry until skin is a golden, crispy brown.

Debone along the grain. Mix chicken strips thoroughly with remaining ingredients except sesame seeds and nuts. Mound on a platter and sprinkle with seasame seeds and nuts.

Serves 4 as a main course and 8-10 as a salad.

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