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 Korean Chicken Breast Recipe
I present you a chicken salad based on Korean cuisine. It turned out so unexpectedly delicious that she almost didn't swallow a portion designed for 6 people!
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Peel and wash the vegetables.
    Peel and wash the vegetables.
  2. Grate the carrots on a coarse grater, chop the onion finely.
    Grate the carrots on a coarse grater, chop the onion finely.
  3. Fry onions and carrots in vegetable oil in separate frying pans.
    Fry onions and carrots in vegetable oil in separate frying pans.
  4. Wash the chicken fillet, dry it and cut it into thin strips along the fibers. Fry the chicken in butter.
    Wash the chicken fillet, dry it and cut it into thin strips along the fibers. Fry the chicken in butter.
  5. Cucumbers (according to the recipe 3-4, I had a big salad, so I took 2) cut into thin slices and fry in butter.
    Cucumbers (according to the recipe 3-4, I had a big salad, so I took 2) cut into thin slices and fry in butter.
  6. Put all the ingredients together in a large deep bowl and sprinkle with vinegar (2-3 teaspoons).
    Put all the ingredients together in a large deep bowl and sprinkle with vinegar (2-3 teaspoons).
  7. Pass the garlic through a press and mix it with hot pepper. Add this mixture to the salad. Boil sunflower oil and season the salad with it. Mix it.
    Pass the garlic through a press and mix it with hot pepper. Add this mixture to the salad. Boil sunflower oil and season the salad with it. Mix it.
  8. Put it in the refrigerator for 3 hours. Serve to the table, garnished with lemon slices and sprigs of parsley.
    Put it in the refrigerator for 3 hours. Serve to the table, garnished with lemon slices and sprigs of parsley.
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