Dak Naengchae Korean Cold Chicken (Printable Version)
Chilled chicken paired with crisp veggies, sweet mango, and zesty mustard sesame dressing for fresh Korean taste.
# Ingredients:
→ Poached Chicken
01 -
2 boneless, skinless chicken breasts (approximately 450 g total)
02 -
1 medium scallion, trimmed and halved
03 -
3 cloves garlic, peeled
04 -
1 piece ginger (1.5 cm), peeled (optional)
05 -
10 whole black peppercorns
06 -
Water, sufficient to cover chicken by 2.5 cm
→ Dressing
07 -
3 tablespoons (45 ml) honey
08 -
2 tablespoons (30 ml) toasted white sesame seeds, plus more for garnish
09 -
3 tablespoons (45 ml) rice vinegar or apple cider vinegar, divided
10 -
1 tablespoon (15 ml) Korean hot spicy yellow mustard
11 -
1 tablespoon (15 ml) toasted sesame oil
12 -
1/2 teaspoon (2.5 g) kosher salt
13 -
1 clove garlic, minced
→ Vegetables and Fruit
14 -
1 medium red onion (approximately 170 g), halved and thinly sliced
15 -
1 medium red bell pepper (approximately 225 g), thinly sliced
16 -
1 medium yellow bell pepper (approximately 225 g), thinly sliced
17 -
1 medium English cucumber (approximately 354 g), peeled, halved, seeded, cut into matchsticks
18 -
1 medium ripe mango (approximately 340 g), peeled, pitted, thinly sliced and halved
# Steps:
01 -
Place the scallion, 3 whole garlic cloves, ginger (if using), chicken breasts, and black peppercorns in a medium saucepan. Add water to fully submerge the chicken by 2.5 cm. Bring to a boil over medium-high heat, then reduce and simmer covered until the chicken reaches 74°C internally, about 15 minutes.
02 -
Strain the chicken and discard aromatics. Rinse chicken under cold water to stop cooking and return to the saucepan. Cover with cold water and set aside to chill.
03 -
In a small bowl, whisk together minced garlic, honey, 2 tablespoons sesame seeds, 2 tablespoons vinegar, Korean hot spicy yellow mustard, sesame oil, and kosher salt until emulsified.
04 -
Create an ice bath by filling a medium bowl with ice and water, adding the remaining 1 tablespoon vinegar. Add the red onion slices and stir. Let sit to mellow the flavor while assembling other components.
05 -
Trim and thinly slice red and yellow bell peppers. Peel, halve lengthwise, seed, and cut cucumber into matchsticks. Peel and thinly slice mango, then halve each piece crosswise. Add prepared ingredients to a large bowl.
06 -
Drain the soaked red onion and pat dry. Add onion slices to the bowl with vegetables. Drain and shred cooled chicken into bite-sized pieces and add to the bowl.
07 -
Drizzle salad with prepared dressing and toss gently until evenly coated. Garnish with additional toasted sesame seeds if desired. Serve immediately.
# Notes:
01 -
To toast white sesame seeds, cook them in a dry skillet over medium heat, frequently shaking the pan, until lightly golden and fragrant, about 3 minutes.
02 -
Dressing may be prepared ahead and refrigerated for up to 2 days in an airtight container.
03 -
Prepared salad can be stored up to 3 days refrigerated in an airtight container.