Mike Ryan's Vietnamese Crispy Chicken Salad

By Mike Ryan

Crispy, crunchy and packed with flavor.

An easy and flavorful lunch.

The key to making this dish so special might be obvious - the crispy chicken. Starting with a cold pan is key, and not moving it around before its time to flip is what is going to get you that golden and crispy chicken. Paired with fresh cucumber and herbs, the dish provides a nice balance that feels light but satisfying.

Ingredients

- 2 chicken thighs, bone removed
- 3 tbsp fish sauce
- 2 tbsp soy sauce
- 3 tbsp rice vinegar
- 2 tbsp chili oil
- 1 shallot, chopped
- 1 cup sliced cucumber
- 1/2 cup of left over white rice
- 1 tsp canola oil
- 2 tbsp crushed peanuts
- 1 tsp white sugar
- Handful of basil
- Handful of mint
- Handful of cilantro
- Salt and pepper

Step 1

In a medium bowl, combine your fish sauce, soy sauce, rice vinegar, chili oil, shallot, cucumber, white sugar, chopped basil, mint and cilantro. Set aside.

Step 2

For the crispy rice, preheat your air fryer to 375 F. Spread your rice into a flat even layer and top with canola oil. Air fry for 20 minutes. If you don’t have an air fryer, preheat an oven to 375 F and bake for 30 minutes.

Step 3

For the crispiest chicken thighs, season your chicken on both sides with salt and pepper, then add it to a cold pan, skin side down. Add weight to your chicken, like a smaller cast iron skillet. Cook uninterrupted for about 15 minutes on medium heat. You will be tempted to flip your chicken and move it but trust the process! After 15 minutes, flip your chicken and cook the other side for 3-4 minutes or until inside temp reads 165 F.