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Korean BBQ Chicken Vermicelli Salad

Print Recipe
Servings 2

Ingredients
  

For the Dressing

  • 1/4 C Rice Wine Vinegar
  • 2 Tbsp Water
  • 1 tsp fish sauce
  • 1 Tbsp honey
  • pinch of red pepper flakes

For the Salad

  • 1 C vermicellie rice noodles, cooked & chilled
  • 1 carrot julianned
  • 1 cucumber sliced
  • 1/4 C cilantro chopped
  • 1/4 C mint chopped
  • 1 scallion diced
  • 3-4 C mixed greens
  • spring rolls optional garnish

Korean Popcorn Chicken

  • 1.5 Lbs boneless chicken breasts cut into 2 inch cubes
  • 1 egg whisked
  • 2 tbsp almond milk or any dairy free alternative
  • 1 C almond flour
  • 1/3 c gluten-free panko
  • 2 tbsp arrow root powder
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • olive oil or avocado spray

Korean BBQ Sauce

  • 1/2 C coconut aminos
  • 3 Tbsp honey
  • 2 Tbsp rice wine vinegar
  • 1-2 tbsp gochujang (korean chili paste)
  • 1 1/2 tsp grated ginger
  • 2 cloves garlic grated
  • 2 tbsp sesame oil

Instructions
 

Korean Popcorn Chicken

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
    In a bowl combine the whisked egg & almond flour. In a separate bowl combine the almond flour, panko, arrow root, salt & pepper.  In batches, coat the diced chicken in the wet mixture, followed by the dry. Shake to remove excess & place on the baking sheet. Repeat until all chicken has been breaded.
    Spray the chicken with oil, or brush if you do not have spray-able oil. Transfer to the oven & bake for 15-20 minutes. Flipping halfway. 
    Meanwhile, make the Korean BBQ Sauce. In a small saucepan, combine the coconut aminos honey, Gochujang (Korean chili paste), rice vinegar, ginger, garlic, sesame oil, and 1/4 cup water. Bring to a boil over high heat. Simmer for 5-10 minutes, until the sauce has thickened slightly into more of a glaze. Remove from the heat.
    In a bowl, toss the chicken in the sauce, garnish with sesame seeds if preferred. 

For The Dressing

  • Combine Dressing ingredients

For the Salad

  • Combine the Salad ingredients in a bowl, Top with the dress & popcorn chicken.

Notes

Swap the popcorn chicken for alternative proteins such as shredded chicken, sliced steak, or tofu!
 
Recipe for popcorn chicken: adapted from Half Baked Harvest