To celebrate the launch of our persimmon vinegar, we have partnered with recipe developer Lis Lam to share a crispy, crunchy, satisfying salad recipe.
Lis Lam is the recipe developer and digital content creator for The Subversive Table, a blog that celebrates food from the Asian diaspora. She creates easy, delicious, mostly healthy recipes that honor her cultural heritage as a Korean American now living in Canada.
For the Salad Dressing
Ingredients
- 2 Tbsp soy sauce
- 2 Tbsp Brightland FOLKLORE persimmon vinegar
- 2 Tbsp sugar
- -1 Tbsp sesame oil
- 1 Tbsp sesame seeds (toasted)
- 1 Tbsp grapeseed oil
- 4 garlic cloves, minced
- 2 chili peppers (fresno or jalapeno), minced
For the Salad
Ingredients
- 1 (large) head romaine hearts, chopped
- 2 mini cucumbers, sliced thinly
- 1-2 persimmons, peeled and sliced thinly
For the Chicken
Ingredients
- 4 boneless chicken thighs, with skin preferably
- 1 Tbsp soy sauce
- 1 Tbsp mirin or Korean sweet cooking wine
- 1 egg white
- 3⁄4 cup potato starch (can be subbed with corn starch)
Instructions
- 1 Marinate chicken. Add chicken thighs to bowl with soy sauce and mirin. Mix well and set aside.
- 2 Make vinaigrette. In a glass jar, add soy sauce, persimmon vinegar, sugar, sesame oil, sesame seeds, grapeseed oil, minced garlic, and minced chili peppers. Set aside.
- 3 Prep chicken. To the marinated chicken, add egg white and potato starch. Dredge the chicken thighs until well coated with beading from the potato starch and liquid.
- 4 Deep fry 1st time. Heat a Dutch oven with 2 inches oil (grapeseed oil or vegetable oil) over medium heat until a thermometer hits 350F. Add chicken thighs in batches, making sure not to crowd the pan. Deep fry until golden and crispy, about 4-5 minutes. Remove and set aside on cooling rack fitted over a sheet pan. Make sure to flip the chicken about halfway through at the 2 minute mark.
- 5 Deep fry 2nd time. Cool chicken briefly and deep fry again, about 1-2 minutes. Drain and set aside.
- 6 Deep fry 2nd time. Cool chicken briefly and deep fry again, about 1-2 minutes. Drain and set aside.
- 7 Add fried chicken. Slice Korean fried chicken into bite-sized strips and add directly on top of salad. Enjoy immediately!
