Cold Chicken Korean (Printable Recipe)

Juicy cold chicken with crunchy veggies, juicy mango, and a punchy sesame mustard sauce for that crisp Korean taste.

# Ingredients You'll Need:

→ Poached Chicken

01 - Enough water to easily cover chicken by about an inch
02 - 10 black peppercorns, left whole
03 - Piece of peeled fresh ginger, about 1.5 cm long (optional)
04 - 3 cloves of garlic, peeled and left whole
05 - 1 medium scallion, cut in half
06 - 2 chicken breast halves, boneless and skinless (about 450g total)

→ Dressing

07 - 1 tablespoon (15 ml) Korean spicy yellow mustard
08 - 2 tablespoons (30 ml) toasted white sesame seeds, plus extra for topping
09 - 3 tablespoons (45 ml) honey
10 - 1/2 teaspoon (2.5 g) kosher salt
11 - 1 tablespoon (15 ml) toasted sesame oil
12 - 1 clove garlic, minced fine
13 - 3 tablespoons (45 ml) rice vinegar or apple cider vinegar, divided

→ Vegetables and Fruit

14 - 1 medium ripe mango (about 340 g), peeled, pitted, sliced, and then halved
15 - 1 medium English cucumber (around 354 g), peeled, halved, deseeded, and cut into thin strips
16 - 1 medium red bell pepper (about 225 g), sliced thin
17 - 1 medium yellow bell pepper (about 225 g), sliced thin
18 - 1 medium red onion (roughly 170 g), sliced thin into half-moons

# Steps to Follow:

01 - Pour the dressing all over the salad and gently toss so everything gets coated. Scatter on extra sesame if that's your thing. Best eaten right away.
02 - Shred the cooled chicken into chunks and pop it into the big bowl. Dry off the onion slices and toss them in too.
03 - Dump the sliced mango, cucumber sticks, and both bell peppers into a big mixing bowl, all prepped and ready.
04 - Plop the onion slices in a bowl of icy water with the last of the vinegar. Swish them around and let them soak while you fix the rest.
05 - Grab a small bowl and whisk together the minced garlic, honey, mustard, sesame seeds, 2 tablespoons of the vinegar, sesame oil, and salt till you can't see streaks anymore.
06 - Rinse the poached chicken with cold water to stop it from cooking. Return it to your pot, fill up with cold water, and let it hang out covered till it cools way down.
07 - Toss the scallion, garlic, ginger (if using), chicken breasts, and black peppercorns into a saucepan. Pour over water to cover by about an inch. Heat on medium high until it boils, drop the heat and simmer with the lid on, about 15 minutes or until the chicken hits 74°C inside.

# Extra Tips:

01 - Warm sesame seeds in a dry skillet over medium, shaking them often, till they smell nutty and look barely golden—should take around 3 minutes.
02 - You can whisk the dressing ahead and stash it in the fridge for 2 days, sealed up tight.
03 - Once it's all assembled, the salad keeps well for 3 days chilled in a sealed container.

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