Print

Crispy Thai Peanut Chicken Salad with Easy Homemade Sesame Ginger Dressing

crispy thai peanut chicken salad - featured image
Print Recipe

A quick and easy crispy chicken salad with a bold, creamy peanut and sesame ginger dressing, perfect for lunch or a light dinner. This recipe balances crunchy textures with fresh veggies and a flavorful dressing.

Ingredients

Scale
  • 2 boneless, skinless chicken thighs (about 10 oz / 280 g), trimmed
  • 1 cup rice crackers, crushed (for the crispy coating)
  • ½ cup all-purpose flour (can swap for almond flour for gluten-free)
  • 1 large egg, beaten (room temperature)
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil (for frying)
  • 4 cups mixed greens (such as romaine, baby spinach, and arugula)
  • 1 cup shredded red cabbage
  • 1 medium carrot, julienned or shredded
  • ½ cup sliced cucumber (peeled if preferred)
  • 2 green onions, thinly sliced
  • ¼ cup chopped roasted peanuts (optional, for garnish)
  • Fresh cilantro leaves (optional, for garnish)
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger)
  • 1 garlic clove, minced
  • 2–3 tablespoons warm water (to thin dressing as needed)
  • Fresh lime juice (optional, about 1 teaspoon)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides lightly with salt and pepper. Set up a dredging station with three shallow bowls: one with flour, one with beaten egg, and one with crushed rice crackers.
  2. Dip each chicken thigh first in the flour, shaking off excess, then in the egg, and finally press it firmly into the crushed rice crackers to coat evenly. Set aside on a plate.
  3. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Once shimmering hot, carefully add the chicken thighs. Cook for about 5-6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Flip carefully to keep the coating intact. Remove chicken and place on a wire rack or paper towel-lined plate to drain excess oil. Let rest for 5 minutes, then slice into strips.
  4. While the chicken cooks, wash and dry the mixed greens thoroughly. In a large bowl, combine the mixed greens, shredded cabbage, carrot, cucumber slices, and green onions. Toss lightly to mix.
  5. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and lime juice if using. Add warm water 1 tablespoon at a time to reach a smooth, pourable consistency. Taste and adjust seasoning.
  6. Drizzle the dressing over the salad base and toss gently to coat everything evenly. Place the sliced crispy chicken over the top. Sprinkle with chopped roasted peanuts and fresh cilantro if desired.
  7. Serve immediately for best crunch and freshness. If prepping ahead, keep the dressing separate and add just before serving.

Notes

Keep the chicken dry before coating to ensure crispiness. Do not overcrowd the pan when frying. Use medium heat to avoid burning the coating. Warm peanut butter slightly for easier dressing mixing. Reheat chicken gently in a hot skillet to restore crispness if needed. For gluten-free, substitute almond flour and gluten-free panko or rice crackers. Add sriracha or chili flakes for a spicy kick.

Nutrition

Keywords: crispy chicken salad, Thai peanut chicken, sesame ginger dressing, quick chicken salad, healthy chicken salad, gluten-free chicken salad, peanut butter dressing

Find it online: https://freshforkful.com/crispy-thai-peanut-chicken-salad-recipe-easy-homemade-sesame-ginger-dressing/