Sesame Crisp Chicken Salad Bowls

Sesame Crisp Chicken Salad Bowls

A fresh, crunchy, feel-good meal featuring Fogdog’s Crispy Batter.

Looking for something lighter but still seriously satisfying? These Sesame Crisp Chicken Salad Bowls combine golden, crunchy chicken with a colourful, flavour-packed salad and a zingy sesame dressing. Perfect for lunch, dinner, or meal-prep — and a great way to use Fogdog Crispy Batter.

Ingredients (Serves 4)

For the chicken:

  • 500–600 g chicken breast or thigh, sliced into strips
  • 1 packet Fogdog Original Crispy Batter
  • Roughly 260ml cold soda water (or beer!)
  • ½ cup sesame seeds
  • Oil for frying

For the salad bowls:

  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 large carrot, grated
  • 1 cup edamame beans (cooked + cooled)
  • 1 telegraph cucumber, sliced
  • 1 capsicum, thinly sliced
  • ½ cup fresh coriander or mint leaves
  • 1 spring onion, finely sliced

For the sesame dressing:

  • 6 tbsp soy sauce
  • 4 tbsp lime juice
  • 2 tbsp sesame oil
  • 2 tsp honey
  • 2 tsp ginger, finely grated
  • 2 tbsp toasted sesame seeds
  • 1 clove garlic, finely grated


Method

  1. Add all salad ingredients to a large bowl or divide between four serving bowls. Keep chilled while cooking the chicken.
  2. Mix together all the salad dressing ingredients in a bowl, then set aside.
    Prepare Fogdog Crispy Batter according to the packet instructions – aim for a smooth, slightly thick coating consistency.
  3. Dip the chicken strips into the batter, letting excess drip away.
    Put the coated chicken on a plate and generously sprinkle sesame seeds on both sides, so they stick to the batter.
  4. Heat oil in a deep pan to medium-high.
    Fry the chicken strips in batches for 3–4 minutes, or until crisp and cooked through.
    Drain on a rack or paper towel so the coating stays crunchy.
  5. Top each salad with a generous handful of crunchy sesame-crusted chicken.
    Drizzle with the sesame dressing and finish with extra herbs.


Tips & Variations

  • Swap chicken for tofu, prawns, or tempeh using the same batter method.
  • Add rice or noodles to make it a bigger meal.
  • Double the dressing — it keeps well and works beautifully on grilled veg or dumplings.

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