Baek Jong-won's Spicy Chicken Thigh and Scallion Salad: A Korean Delicacy with Wasabi Mayo

We introduce a unique seasoned dish made with scallions and chicken thighs, essential ingredients in Korean cuisine, and perfected with a special wasabi mayo sauce and chili oil. This recipe, based on Chef Baek Jong-won's expertise, boasts a simple yet deeply flavorful dish.

The subtle sweetness of the scallions and the spicy kick of the wasabi mayo create a harmonious blend, while the crispy exterior and tender interior of the chicken thighs are the highlight. This menu is perfect for a special side dish or appetizer on an ordinary day.

Ingredients

Chili Oil

• Coarse chili powder: 3 tbsp (15g)
• Cooking oil: 1/3 cup (60g)
• Scallions: 1/4 cup (20g)
• Sesame oil: 1 tbsp (7g)

Wasabi Mayo

• Mayonnaise: 3 tbsp (45g)
• Vinegar: 1 tbsp (10g)
• Granulated sugar: 1 1/2 tbsp (15g)
• Fine salt: A pinch
• Minced garlic: 1 tbsp (15g)
• Wasabi: 2/3 tbsp (10g)

Seasoning Ingredients

• Chicken thigh: 1 pc
• Black pepper (for seasoning): As needed
• Salt (for seasoning): As needed
• Onion: 20g
• Chopped scallions: 100g

Instructions

Preparing the Chili Oil

1. Preparing the Scallions: Slice the scallions into 1/4 pieces and finely chop. This process enhances the flavor of the scallions.
2. Infusing Scallion Oil: In a pan, add cooking oil and sesame oil, and add the scallions. Cook over low heat to extract the scallion oil. Sauté until a fragrant scallion aroma fills the air.
3. Completing the Chili Oil: Put the chili powder in a bowl and gradually add the scallion oil, mixing well. Set aside once the chili oil has cooled.

Making the Wasabi Mayo Sauce

1. In a bowl, add mayonnaise, vinegar, granulated sugar, fine salt, minced garlic, and wasabi.
2. Stir well until the sugar is completely dissolved. Mix thoroughly so that the pungent flavor of the wasabi spreads evenly.

Chicken Thigh and Scallion Salad

1. Grilling the Chicken Thighs: Place the chicken thighs, skin-side down, in a pan and cook over low heat. Grill slowly until the skin becomes crispy and golden brown.
2. Preparing the Vegetables: Mix the chopped scallions and onions and place them in a serving bowl.
3. Adding the Meat: Cut the grilled chicken thighs into bite-sized pieces and place them on top of the vegetables.
4. Sauce and Finishing Touches: Drizzle with wasabi mayo sauce and sprinkle with the prepared chili oil to taste.

Cooking Tips

1. Enhancing the Flavor of Chicken Thighs: Grilling the skin-side first allows the oil to naturally render, resulting in a richer, more flavorful taste.
2. Storing Chili Oil: Chili oil can be used in other dishes, so making a batch in advance is convenient.
3. Adjusting the Amount of Wasabi Mayo: Adjust the amount of wasabi to your liking, or try using mustard instead for a different flavor.

The Allure of Korean-Style Chicken Thigh Salad

This dish showcases the essence of Korean-style seasoned dishes while adding a modern touch with the combination of wasabi and mayonnaise. This chicken thigh and scallion salad, true to Chef Baek Jong-won's recipe, maintains its simple yet deep flavor, making it an excellent choice for a side dish or an appetizer.

If you want to enjoy a special Korean dish at home tonight, use this recipe to create a delicious and easy meal.