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Chili crisp chicken

Vietnamese Chili Crisp Chicken Cutlets with Pickled Herb Salad

A bright Vietnamese salad bowl built around crispy chili crisp chicken cutlets and a refreshing pickled herb salad. The cutlets bring heat and crunch while the herb salad adds cool acidity and fragrance for a balanced, modern Vietnamese bowl.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinners, Lunches, Main Course, Salad
Cuisine Thai, Vietnamese
Servings 4

Equipment

  • Cutting board & knife
  • Mixing bowl
  • Large skillet
  • Small saucepan
  • Large salad bowl

Ingredients
  

  • Chicken Cutlets
  • 1.25 lbs thin sliced chicken breasts or pounded chicken thighs
  • 2 tablespoons chili crisp
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon neutral oil
  • 1 teaspoon sugar
  • 2 cloves garlic minced
  • One half teaspoon black pepper
  • Pickled Herb Salad
  • 3 cups shredded cabbage or romaine
  • 1 cup cucumber slices
  • 1 cup shredded carrots
  • 1/2 cup One half cup thinly sliced red onion
  • 1/2 cup One half cup cilantro
  • 1/2 cup One half cup Thai basil
  • 1/4 cup One quarter cup mint
  • 1 Juice of one lime
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon One quarter teaspoon salt
  • Crispy Finish
  • One quarter cup chili crisp for drizzling
  • Optional roasted peanuts
  • Optional crispy shallots

Instructions
 

  • Marinate the chicken with chili crisp fish sauce soy sauce oil sugar garlic and black pepper for 15 minutes.
  • Whisk together lime juice rice vinegar sugar and salt to make a quick pickling dressing.
  • Add cabbage cucumber carrots red onion cilantro Thai basil and mint to a large bowl and toss with the pickling dressing.
  • Heat a skillet over medium high and cook the chicken cutlets until browned and crispy at the edges.
  • Slice the cutlets and drizzle with additional chili crisp.
  • Add the pickled herb salad to bowls.
  • Top with sliced chicken cutlets.
  • Add peanuts or crispy shallots if using.
  • Serve immediately.

Notes

  • Chili crisp adds heat and savory crunch that pairs well with bright herbs.
  • The pickled herb salad should taste fresh and lightly acidic.
  • Thin cutlets cook quickly and stay juicy.
  • This bowl works well with rice or vermicelli if you want a more substantial base.
Keyword chili crisp chicken, crispy chicken cutlets, modern Vietnamese, pickled herb salad, Vietnamese chicken salad, Vietnamese salad bowl