Korean Potato Salad

Discover potatoes on the other side - in a salad with fried chicken and pickled onions.

Ingredients

• Potatoes (large) - 6 pcs.
• Chicken fillet - 500 g
• Bulb onions (large) - 2 pcs.
• Garlic - 2-3 cloves
• Vinegar
• Vegetable oil
• Salt
• Ground black pepper

Directions

1. We grate potatoes on a Korean grater. If not, then you can use the usual (smallest).
2. We wash the grated potatoes from starch.
3. We add acetic acid to the water, I pour it on the "eye", so that the water is sour.
4. After the water boils, pour the potatoes and cook, stirring occasionally, for 15 minutes.
5. Cut the onion into half rings.
6. We put the onion to marinate. I add a teaspoon of vinegar to a glass of water and pour onions.
7. Cut the chicken fillet into strips.
8. Fry the chicken in vegetable oil until golden brown, you can add a little salt to the meat.
9. After the potatoes are cooked, put them in a colander and rinse them, but not very much, just to cool them down. Then we squeeze with our hands and transfer to a large bowl.
10. We also squeeze the pickled onions with our hands, pour the meat and onions into the potatoes.
11. Rub 2-3 cloves of garlic, salt and pepper to taste. Add vegetable oil so that the potatoes are crumbly, mix everything.
12. In appearance, the salad turns out to be inconspicuous, but, believe me, it is very unusual in taste! And during the feast it always ends first! Try it, you won't regret it!