Indulge in the perfect summer delight. This easy-to-make Thai chicken salad recipe will transport your taste buds to a tropical paradise.
Am I the only one that loses my appetite during the scorching days of summer? As much as I love Asian food, devouring a 3-course meal is kind of a challenge for me as the temperature peaks. That’s why I love this easy Thai chicken salad recipe so much – it’s a delight to the tastebuds even on hot summer days. Just like the beloved pineapple beef stir-fry, this Thai Chicken Salad encapsulates the essence of summer in every mouthful.
With the chicken marinated to perfection, this Asian chicken recipe is infused with a symphony of tangy and sweet Thai-inspired flavors. With every bite, you get to feel the aroma of sesame with the zing of lemon, adding an invigorating touch that complements the spicy and sour dish.
Whether you’re hosting a summer gathering or simply seeking a refreshing meal to beat the heat, this chicken salad recipe is your go-to choice. Its delightful and satisfying flavors make it an ideal companion for sunny picnics, poolside parties, or any workday dinner as a culinary escape.
How to make the sweet and spicy Thai chicken salad
Ingredients
- Bone-in chicken thighs, equivalent to about 1 lb cloves of garlic
- 1 scallion (green onion)
- 20 grams of ginger
- A pinch of fresh coriander
- A pinch of white sesame
- 1 lemon
- 1 tbsp of sesame oil
- A pinch of chili powder
- 1 tbsp of cooking oil (e.g., vegetable or canola oil)
- 2 tbsp of soy sauce
- 2 tbsp of rice vinegar
- 1 tbsp of oyster sauce
- 1 tbsp of cooking vine
- 1 tsp of sugar
Step-by-step cooking instructions
Get the ingredients ready
Start by chopping two cloves of garlic and the scallion. Minced finely.
Then rinse the fresh coriander under cool water to remove any impurities. Dry it with a paper towel and chop it into small pieces.
Slice half a lemon thinly. Put away the other half for later.
Chop the ginger into slices.
Cooking the chicken
Rinse the chicken thighs and gently slice each one a few times. This will help the meat to cook more thoroughly and reduce the cooking time.
Place them in a pot. Add water until the chicken is fully submerged in the water.
Add the ginger slices and cooking wine to water. Turn on the heat to high and wait for it to boil. Upon boiling, turn down the heat to medium. Cover the lid and let it cook for 15 minutes.
When it’s done, transfer it to a plate and let it cool down to room temperature.
Combine the ingredients
Meanwhile, take a bowl and combine the minced garlic and chopped scallions. Then add one tablespoon of sesame oil, and a pinch of chili powder to the bowl.
Stir the ingredients together thoroughly so that flavors meld together, creating a cohesive sauce base.
Make the sauce
Take a pan and place it over medium-high heat. Add one tablespoon of oil, such as vegetable or canola oil, and allow it to heat gradually.
Keep a close eye on the oil and wait till it begins to bubble steadily. Then pour the oil into the sauce.
Add two tablespoons of soy sauce, two tablespoons of rice vinegar, one tablespoon of oyster sauce, and one teaspoon of sugar to the bowl. Use a spoon to thoroughly mix all the ingredients, creating a delicious blend of flavors.
Stir and serve
When the chicken is cooled down, gently pull the meat into slices and remove the bone.
Add the sauce, lemon slices, and coriander to the chicken. Then squeeze a splash of lemonade and sprinkle some white sesame as the final touch.
Use chopsticks or a spoon to gently stir the chicken, sauce, and additional ingredients together. And serve with a side dish or rice!
Useful tips for making the perfect Thai chicken salad
- Prep your ingredients beforehand: Ensure that all your ingredients, such as garlic, scallions, and coriander, are properly chopped and ready to use before you start cooking. This will make the cooking process smoother and more efficient.
- If you are not sure whether the chicken is cooked through, use a thermometer so you don’t undercook or overcook the meat.
- Feel free to adjust the quantities of each ingredient in the sauce according to your personal taste preferences. Add more or less of each to achieve the desired flavor balance.
- Allow the dish to sit for a few minutes before serving so the flavors meld together better.
Storage and reheat
To store the leftovers, first, let the dish cool down to room temperature. Place the leftover in an airtight container to maintain freshness and prevent any transfer of flavors or odors. Store it in the refrigerator for up to 2 days.
To reheat the dish, transfer it to a microwave-safe plate. Cover the dish with a microwave-safe lid or wrap, and leave a small vent. Reheat in the microwave using for 1-2 minutes, depending on the amount of leftovers.
What to serve with the Thai chicken salad
Whether you are serving the dish as a main course or as an appetizer, here are some side dish suggestions to pair with the recipe:
- Steamed Rice: Serve the dish with steamed white rice or jasmine rice to make it a complete meal.
- Stir-Fried Vegetables: Prepare a side of stir-fried vegetables such as bok choy or morning glory vegetables to add some healthy fiber.
- Asian Noodles: Serve the dish alongside a bowl of Asian noodles like chow mein, lo mein, or rice noodles. Toss them in a light sauce or sesame oil for a tasty and satisfying accompaniment.
- Fried Rice: If you have any leftover steamed rice, transform it into fried rice and add diced, diced vegetables, scrambled eggs, and soy sauce to satisfy all your cravings.
Sweet and spicy Thai chicken salad
Indulge in the perfect summer delight. This easy-to-make Thai chicken salad recipe will transport your taste buds to a tropical paradise.
Ingredients
- Bone-in chicken thighs, equivalent to about 1 lb
- 2 cloves of garlic
- 1 scallion (green onion)
- 20 grams of ginger
- A pinch of fresh coriander
- A pinch of white sesame
- 1 lemon
- 1 tbsp of sesame oil
- A pinch of chili powder
- 1 tbsp of cooking oil (e.g., vegetable or canola oil)
- 2 tbsp of soy sauce
- 2 tbsp of rice vinegar
- 1 tbsp of oyster sauce
- 1 tbsp of cooking vine
Instructions
- Finely chop 2 cloves of garlic and scallion. Rinse and chop fresh coriander,
- Thinly slice half a lemon and set aside the other half. Then slice the ginger.
- Rinse the chicken thighs and make a few shallow cuts on each. Place them in a pot and add enough water to fully submerge them.
- Add ginger slices and cooking wine to the water and bring to a boil. Reduce heat to medium, cover, and cook for 15 minutes.
- Transfer the cooked chicken to a plate and let it cool to room temperature.
- In a bowl, mix the minced garlic and chopped scallions.
- Add 1 tablespoon of sesame oil and a pinch of chili powder, and stir well.
- Heat a pan over medium-high heat and add 1 tablespoon of oil.
- Once the oil bubbles, pour it into the bowl with the garlic and scallion mixture.
- Add 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of oyster sauce, and 1 teaspoon of sugar. Mix all the ingredients well.
- Once the chicken has cooled, remove the bones and slice the meat. Add the sauce, lemon slices, and coriander to the chicken.
- Squeeze a splash of lemonade and sprinkle white sesame seeds over it. Gently stir everything together with chopsticks or a spoon.
