Suki Zuki Copy Chicken Teriyaki Salad



(serves 2 as a main dish and 4 as a side dish)

Level: Intermediate

For the salad

  • 1 head of romaine lettuce, thinly chopped
  • 1 cup of bean sprouts
  • 10 egg roll wrappers or wonton wrappers (or you can buy fried crispy wontons if you don’t want to fry them yourself)
  • 2-3 chicken breasts cut into very small pieces
  • 1/2 cup of jarred teriyaki sauce like Soy Voy Veri Veri Teriyaki
  • Neutral oil for frying (canola or vegetable)

For the dressing


  1. Preheat the oven to 425 degrees
  2. Toss small cubes of chicken with 1/2 cup of Soy Voy Veri Veri Teriyaki in a small bowl and bake in the oven for 12-14 minutes until cooked through and a little brown. Set aside to cool. If the pieces are too large, feel free to cut them after they are cooked through and cool.
  3. Slice the wonton wrappers into very thin strips. You can stack them to do this quickly.
  4. Heat about 2 inches of oil in a pan with high sides or a Dutch oven (to prevent splattering). You want the oil to be around 360 degrees. If you want to test if the oil is hot, fry one strip.
  5. Fry the wonton strips in batches, spreading them out so they don’t stick. Remove with a slotted spoon when they turn golden brown. Watch them closely! They take about 10-20 seconds and can burn if you turn away for 1 second.
  6. Drain fried wontons on a paper towel-lined plate. Set aside.
  7. For the dressing, add all of the ingredients into a mason jar and shake for a good 30-60 seconds, until combined and looks uniform. Make sure that the lid is on well before shaking. (or whisk all the ingredients together in a bowl)
  8. Lastly, assemble that salad! In a big ass bowl, add the chopped romaine, cooled chicken, wontons, and bean sprouts.
  9. Dress the salad right before serving! Start with 2-3 tablespoons of dressing and toss. If you think it needs more dressing, keep adding a little at a time.
  10. Enjoy this crispy, crunchy salad without having to be put on hold 400 times! IMO better than Suki Zuki.

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