20-Min Japanese Chicken Salad That Will Change Your Lunch Game

By Sudachi · 20 min

Ingredients

Instructions

1. Pat the chicken breast dry with paper towel, then prick it all over with a fork.
2. Sprinkle both sides with 2 pinches of salt and the cornstarch.
3. In a microwave-safe bowl, mix the sake, chicken bouillon powder, ¼ tsp sugar, 1 tsp mirin and ½ tsp salt until well combined.
4. Put the chicken in the bowl, cover loosely with cling film and microwave at 600W for 2 minutes.
5. Turn the chicken over (watch for steam), cover the bowl tightly with cling film and microwave at 600W for 2 more minutes.
6. Leave the bowl in the microwave with the door closed for 10 minutes so the chicken finishes cooking in its residual heat.
7. Meanwhile, put 1 tbsp soy sauce, 1 tbsp mirin and 1 tsp sugar in a small saucepan, bring to a boil, simmer for 30 seconds, then take off the heat.
8. Put the sesame seeds, sesame oil, olive oil, garlic paste, lemon juice and white pepper in a pourable container. Pour in the hot sauce and shake vigorously. Refrigerate until serving.
9. Move the chicken to a chopping board and let it cool for a few minutes. Stir the juices from the bowl into the dressing.
10. When the chicken is cool enough to handle, slice it.
11. Arrange the salad vegetables in a large bowl and top with the chicken. Drizzle with dressing just before serving.

Summarized from Sudachi's video. Watch it for the details.

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