# @shehrbanocooks on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DVJJoHBgrJs
- **Gondola URL:** https://gondola.cc/posts/59923464-shehrbanocooks-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/b0785b21dd.jpg
- **Posted:** 2026-02-24T13:53:11.000+00:00

## Caption

🥗 Korean Air-Fried Chicken Salad

🛒 Ingredients

Chicken
	•	500 g (about 1 lb) boneless chicken thighs, cut into cubes
	•	1 egg white
	•	1 tsp garlic powder
	•	1 tsp onion powder
	•	1 tsp paprika
	•	Salt & black pepper, to taste
	•	1–1½ cups potato starch
	•	Light oil spray

Yangnyeom Sauce
	•	2 tbsp Gochujang
	•	2 tbsp ketchup
	•	2 tbsp honey
	•	1 tbsp brown sugar
	•	1½ tbsp soy sauce
	•	1 tbsp rice vinegar
	•	2 cloves garlic, minced
	•	1 tsp grated ginger
	•	1 tsp sesame oil

Salad
	•	Purple cabbage, thinly sliced
	•	Carrot, cut into thin strips
	•	Lettuce, chopped
	•	Cucumber, sliced
	•	Green onions, sliced
	•	Sesame seeds, for garnish

Dressing
	•	1–2 tbsp Yangnyeom sauce
	•	2–3 tbsp mayonnaise

⸻

👩‍🍳 Instructions
	1.	Marinate Chicken
In a bowl, mix chicken thighs with garlic, spices, salt, pepper, and egg white.
Marinate 20–30 minutes.
	2.	Coat & Air Fry
Toss marinated chicken in potato starch until evenly coated. Shake off excess.
Lightly spray with oil.
Air fry at 380–400°F (193–200°C) for 12–15 minutes, shaking halfway, until golden and crispy.
	3.	Make Yangnyeom Sauce
Simmer all sauce ingredients in a small saucepan for 3–5 minutes until thick and glossy.
	4.	Make Dressing
Mix 1–2 tablespoons of the Yangnyeom sauce with mayonnaise until smooth.
	5.	Assemble Salad
Combine cabbage, carrot, lettuce, cucumber, and green onions.
Top with hot crispy chicken.
Drizzle with the spicy mayo dressing.
Garnish with sesame seeds.

#koreanfo#koreanfriedchicken #koreanfoodrecipe #salad #chickensalad

## Stats

- **Views:** 5,655
- **Likes:** 405
- **Shares:** 0
- **Comments:** 41

## Tags

koreanfo, koreanfriedchicken, salad, chickensalad, koreanfoodrecipe

---
Copyright (c) Gondola