Chinese Chopped Chicken Salad with Bacon XO Sauce

XO sauce is a funky chile and pork sauce that adds a wonderful depth of flavor to Chinese dishes, but it takes time and lots of ingredients to make at home. This is a great little shortcut, using a jar of ready-made bacon jam (easily available online and in supermarkets) and adding a twist with soy sauce, fish sauce and rice vinegar.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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350 grams (12 ounces) red cabbage (about 1/3), finely shredded

1/2 Chinese cabbage, shredded

1 large carrot (150grams/5 ounces), peeled and julienned or shredded

Olive oil, for cooking

4 boneless, skinless chicken thighs

One 100-gram (3 1/2-ounce) jar bacon jam

2 teaspoons fish sauce

1 teaspoon reduced salt soy sauce

2 teaspoons rice vinegar

1 bird's-eye chile, finely chopped

For the dressing:

2 tablespoons rice vinegar

1 tablespoon reduced salt soy sauce

1 1/2 tablespoons sesame oil


Special equipment:
Frying pan, small saucepan
  1. Put the shredded cabbages and carrot into a salad bowl. Whisk all the ingredients for the dressing together in a small bowl, pour over the salad and toss to combine. Set aside to soften and macerate.
  2. Heat the oil in a frying pan. Season the chicken and fry over a medium heat for 3 to 4 minutes on each side until just cooked. Set aside to rest.
  3. Meanwhile, in a small saucepan warm the bacon jam with the fish sauce, soy sauce, rice vinegar and chile.
  4. Chop the chicken and add to the salad with the warm bacon jam. Toss to combine before serving.
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