Applebees Oriental Chicken Salad Copycat Recipe

Applebees Oriental Chicken Salad Copycat Recipe

The first thing you hear is that distinctive shatter when your fork hits the fried chicken. It’s followed immediately by the cool, crisp snap of the cabbage and the velvety, sweet and tangy coating of that iconic dressing.

I used to think this specific flavor was locked behind the kitchen doors of the local franchise, but after years of tinkering, I’ve finally cracked it.

I remember one rainy Tuesday when I was desperate for this salad but didn't want to leave the house. I tried making it with just honey and vinegar, but it was too thin. Then I tried deep frying the chicken, but it was too greasy.

It took a lot of messy counters and a few "close but not quite" dinners to realize the secret is in the cornstarch and the resting time.

Now, we're making the real deal. This isn't a "close enough" version; it's the recipe that'll have your family asking if you actually ordered out. We're going to get that chicken perfectly golden and that dressing exactly how you remember it.

You'll love how the toasted sesame oil brings everything together with a nutty finish that cuts right through the sweet honey.

Why This Tangy Dressing Just Works

• Acid Neutralization: Rice vinegar provides a softer acidity than white vinegar, allowing the honey to shine without a harsh sting.
• Emulsification Bridge: Mustard Mucilage acts as a stabilizer, binding the oil and vinegar into a creamy, unified sauce that won't separate.
• Crystalline Crunch: The cornstarch in the breading creates a rigid starch network that stays crispy even after being tossed in the dressing.
• Cold Fiber Retention: Mixing Romaine with shredded cabbage provides structural integrity, so the leaves don't wilt under the weight of the chicken.

The Physics of the Crunch

Combining all purpose flour with cornstarch lowers the overall protein content of the breading. This prevents excess gluten formation, resulting in a coating that is brittle and "glassy" rather than bready or chewy.

Choosing your cooking method depends on how much time you have and your preference for texture. While the stovetop method is traditional for this Applebees Oriental Chicken Salad Copycat Recipe, the oven provides a hands off approach that still delivers great results.

Essential Success Metrics and Decisions

When you're aiming for that specific restaurant quality, small details in the temperature and timing make all the difference. I've found that frying in batches is the only way to keep the oil hot enough to sear the chicken quickly without it soaking up excess grease.

Ingredient Deep Dive

The interaction between the honey and the dijon mustard is what creates that "cling" we love. Without the mustard, the dressing would just slide off the greens and pool at the bottom of the bowl. Similar to the sauce logic in my Thai Peanut Chicken recipe, achieving the right thickness is key for every bite to be flavorful.

The Essential Pantry Ingredient Breakdown

To get this right, you'll need a mix of fresh greens and some specific Asian inspired pantry staples. If you're missing something, don't worry, there's usually a way to pivot without losing the soul of the dish.

• Mayonnaise (1/2 cup): Provides the creamy base.
  • Substitute: Greek yogurt (Note: Adds a sharper tang and less richness).
• Honey (1/4 cup): The primary sweetener. Why this? It provides a floral sweetness and thick texture that sugar can't match.
  • Substitute: Agave nectar (Note: Thinner consistency, use slightly less).
• Rice vinegar (3 tbsp): For that signature mild zip.
  • Substitute: Apple cider vinegar (Note: More fruity and sharp).
• Dijon mustard (2 tsp): Essential for emulsification.
• Toasted sesame oil (1/2 tsp): For the nutty aroma.
• Chicken Breasts (1 lb): Sliced into thin, bite sized strips.
• All purpose flour (1/2 cup): The base of our breading.
• Cornstarch (1/4 cup): For the ultimate crunch.
• Egg & Whole Milk: The "glue" for the breading.
• Vegetable oil (3 tbsp): For shallow frying.
• The Greens: 6 cups Romaine, 2 cups Green cabbage, 1 cup Red cabbage.
• The Crunch: 1/2 cup toasted almonds and 1 cup chow mein noodles.

Necessary Tools for Perfect Crunch

You don't need a deep fryer for this, but a good heavy bottomed skillet is your best friend. I prefer cast iron because it holds the heat steady when you drop the cold chicken in.

Chef's Tip: Freeze your chicken for about 15 minutes before slicing. It firms up the meat, allowing you to get those perfectly thin restaurant style strips without them slipping around on the board.

Another trick I've learned is to use a large glass bowl for the dressing. Metal bowls can sometimes react with the vinegar and give the sauce a tiny metallic hint that you definitely don't want. If you’ve ever made a Hibachi Chicken Recipe at home, you know how important the right heat and vessel are for that "sear."

step-by-step Path to Golden Chicken

Prepare the Signature Dressing

Whisk the mayonnaise, honey, rice vinegar, Dijon mustard, sesame oil, and salt in a bowl. Whisk until the mixture is silky and completely smooth. Let this sit in the fridge for at least 20 minutes to allow the flavors to marry and the honey to thicken the emulsion.

Prepare the Salad Foundation

Toss the chopped Romaine, both cabbages, and shredded carrots in a large bowl. Note: Keeping the greens dry is vital for the dressing to stick. Use a salad spinner if you have one to remove every drop of moisture.

Set Up the Breading Station

Place the flour, cornstarch, garlic powder, salt, and pepper in one shallow dish. In a second dish, whisk the egg and milk together. This assembly line keeps things clean and ensures every strip of chicken is coated evenly.

Coat the Chicken Strips

Dredge each chicken strip in the flour mixture, then dip into the egg wash. Return the chicken to the flour mixture for a second coating. Press the flour into the meat firmly so the breading sticks during frying.

Shallow Fry to Perfection

Heat the vegetable oil in a large skillet over medium high heat. Fry the chicken in batches for 3-4 mins per side until the crust is golden brown and bubbling. Do not overcrowd the pan or the temperature will drop, leading to soggy breading.

Drain and Rest

Move the cooked chicken to a wire rack or paper towels. Let it rest for 3 minutes. Note: Resting on a rack prevents the bottom from steaming and getting soft.

Final Salad Assembly

Add the toasted almonds and green onions to the greens. Drizzle with about half of the dressing and toss thoroughly to coat every leaf.

Serve and Finish

Divide the salad into bowls and top with the warm crispy chicken and chow mein noodles. Drizzle the remaining dressing over the top and serve immediately.

Solving Common Salad Soggy Situations

Why Your Chicken Coating Peels

If the breading slides off the chicken like an unwanted sweater, it's usually because the chicken was too wet before you started or you turned it too early in the pan.

Why Your Dressing Separates

A broken dressing looks oily and thin. This happens if the ingredients weren't at the same temperature or if it wasn't whisked vigorously enough to create the emulsion.

Common Mistakes Checklist ✓ Pat the chicken completely dry with paper towels before the first flour dredge. ✓ Use a thermometer to check that your oil stays between 350°F and 375°F.

✓ Shred the cabbage yourself rather than buying the bagged mix for better texture. ✓ Toast the sliced almonds in a dry pan for 2 mins until fragrant to unlock the oils. ✓ Don't skip the cornstarch; it’s the secret to the "glass like" crunch.

Creative Ways to Mix Flavors

Asian Style Shrimp Twist

Swap the chicken for large peeled shrimp. They only need about 2 mins of frying time and soak up the dressing beautifully. The sweetness of the honey pairs perfectly with the natural sweetness of the seafood.

Tropical Fruit Addition

Add half a cup of mandarin oranges or diced mango. The burst of juice acts as a second "sauce" that complements the rice vinegar. It turns this into a much brighter, summer leaning meal.

• If you want a spicy kick, add 1 teaspoon of Sriracha to the dressing.
• If you want it gluten-free, use a gluten-free flour blend and crushed gluten-free crackers instead of noodles.
• If you want more protein, add edamame or double the chicken portions.

Storing and Prepping Your Leftovers

This salad is a bit of a diva when it comes to leftovers. Once it's dressed, the clock is ticking. Within 30 minutes, the Romaine will start to give up its crispness. However, you can meal prep this brilliantly if you keep the components separate.

Fridge

Store the dressing in a sealed jar for up to 7 days. Keep the dry salad mix in a bag with a paper towel for 3 days.

Chicken

Keep the fried chicken in an airtight container for 2 days. To reheat, use a toaster oven or air fryer at 350°F for 5 mins to bring back the crunch. NEVER use a microwave or it will turn into a rubbery mess.

Freezing

You can freeze the breaded (but uncooked) chicken strips for up to 2 months. Fry them straight from frozen, adding an extra 2 minutes to the cook time.

Zero Waste Tip Don't toss those broccoli stalks! Grate them into the cabbage mix. They have the exact same crunch as the cabbage and add a boost of nutrition without changing the flavor profile of the Oriental Chicken Salad Copycat Recipe.

Plating for That Restaurant Vibe

To get that true Applebee’s look, don't just dump the chicken on top. I like to slice the fried strips on a bias (at an angle) and fan them out across the center of the salad. It makes the portion look larger and more professional.

Scatter the chow mein noodles and toasted almonds last, like edible confetti. If you have some extra sesame seeds, a tiny sprinkle over the chicken adds a final touch of class. Serving this in a chilled wide bowl helps keep the greens crisp while you eat, especially on a warm day.

Trust me, when you bring this to the table, nobody is going to believe you didn't just walk in with a takeout bag. Enjoy that crunch!

High in Sodium