For dressing: 2 1/2 tbsp fish sauce 2 1/2 tbsp rice vinegar 1 tbsp sesame oil 1 tbsp sugar 1 tbsp sesame seeds 2 garlic cloves, minced 2 tbsp Korean red pepper flakes
For salad: 10 oz shredded cabbage (we used most of a 14 oz. bag of coleslaw mix with green cabbage and carrots) 1/2 cup shredded carrots 1/2 English cucumber, halved lengthwise and thinly sliced on the bias 1/2 red onion, thinly sliced 1/4 cup scallions, thinly sliced on the bias 3 tbsp cilantro, finely chopped 1-2 tbsp kewpie mayonnaise (to taste)
Heat oven to 375 degrees F. Rinse the chicken and pat dry. Season the chicken breasts liberally with s&p, garlic, ginger and red pepper flakes. Heat a 12-inch cast-iron skillet (or other heavy, oven-safe skillet) over medium to medium-high heat. Add peanut oil. Once oil is hot, place chicken in the skillet skin-side down. Brown for about 5 minutes. Turn the chicken over and place skillet in oven. Roast chicken for 25 minutes. Remove from oven, baste the chicken with pan juices. Return the pan to the oven. Roast 5 additional minutes (until chicken juices run clear when you pierce the chicken with a sharp knife).
Remove the chicken from the oven. Allow to rest for 10-15 minutes before shredding. Shred the chicken with your hands or forks. Set aside.
Mix all the ingredients for the dressing together. Set aside.
Place the vegetables in a large bowl. Add shredded chicken. Pour half of the dressing over the vegetables and carefully mix them together. Taste and add more dressing as necessary. Add mayonnaise to taste and mix well.
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