Name: Chicken Salami
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Fusion
Ingredients: 500 g boneless, skinless chicken cubes (about 2 cups); 1 large egg; 2 tablespoons cornstarch (16 g); 1 tablespoon garlic paste; 1 teaspoon black pepper; 1 teaspoon red chili flakes; 1 teaspoon salt (or to taste); 1 tablespoon soy sauce; 1 tablespoon oil; 1/4 cup sliced olives; 1/2 cup finely chopped capsicum (bell pepper)

Jump to Recipe·Leave a Review

A homemade chicken salami that’s juicy, flavorful, and incredibly easy to prepare. This recipe brings together simple ingredients to create a healthier and fresher alternative to store-bought versions, perfect for sandwiches, snacks, or appetizers.

Why You’ll Love This Recipe

This chicken salami recipe is a game changer for anyone who enjoys deli-style meats but prefers a homemade touch. It uses fresh chicken and basic pantry ingredients, making it both accessible and affordable. You’ll love how customizable it is—you can adjust the spices to suit your taste or add vegetables for extra texture. It’s also free from preservatives and artificial flavors, giving you complete control over what goes into your food. The texture is tender yet firm, making it easy to slice, and the flavor is rich with a hint of spice and savory depth.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500 g chicken cubes (about 2 cups, boneless and skinless)
1 large egg
2 tablespoons cornstarch (16 g)
1 tablespoon garlic paste
1 teaspoon black pepper
1 teaspoon red chili flakes
1 teaspoon salt (or to taste)
1 tablespoon soy sauce
1 tablespoon oil
1/4 cup sliced olives
1/2 cup finely chopped capsicum (bell pepper)

Directions

Start by placing the chicken cubes in a food processor. Blend until the chicken becomes a smooth mince with a paste-like consistency. This step is important to achieve the classic salami texture.

Transfer the minced chicken into a mixing bowl. Add the egg, cornstarch, garlic paste, black pepper, red chili flakes, salt, soy sauce, and oil. Mix everything thoroughly until the ingredients are well combined and form a sticky mixture.

Next, fold in the sliced olives and chopped capsicum. These ingredients add bursts of flavor and a slight crunch to the salami.

Lay out a sheet of aluminum foil or parchment paper. Place the chicken mixture onto it and shape it into a log, pressing firmly to remove any air pockets. Roll it tightly and twist the ends to seal, forming a compact cylinder.

Place the wrapped log into a steamer or a pot with a steaming rack. Steam on medium heat for about 30–35 minutes, or until the salami is fully cooked and firm to the touch.

Once done, remove from the steamer and let it cool completely before unwrapping. Cooling helps the salami set properly and makes slicing easier.

Slice into thin rounds or thicker pieces depending on your preference. It can be served immediately or lightly pan-fried for a golden exterior.

Servings and timing

This recipe yields approximately 4 to 5 servings, depending on portion size. Preparation takes about 15 minutes, while cooking and cooling require around 45 minutes total. It’s a relatively quick recipe considering the quality and flavor of the final product.

Variations

You can easily adapt this recipe to suit different tastes. For a spicier version, increase the amount of chili flakes or add a pinch of cayenne pepper. If you prefer a milder flavor, reduce the spices and add herbs like parsley or oregano.

For a smoky touch, include a small amount of smoked paprika. You can also experiment with vegetables such as grated carrots or finely chopped spinach for added nutrition.

If you want a richer texture, a small amount of grated cheese can be mixed into the chicken blend. Each variation brings a unique twist while keeping the base recipe simple and reliable.

Storage/Reheating

Store the cooked chicken salami in an airtight container in the refrigerator for up to 4 days. Make sure it is fully cooled before storing to maintain its texture and freshness.

For longer storage, you can freeze the salami log or slices for up to 2 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag.

To reheat, simply pan-fry slices over medium heat for a few minutes until warmed through and slightly crispy. You can also microwave it for about 30–40 seconds, though pan-frying gives better texture.

FAQs

Can I use chicken breast only?

Yes, chicken breast works well, but adding a little thigh meat can make the salami juicier.

What can I use instead of cornstarch?

You can substitute with all-purpose flour or potato starch for a similar binding effect.

Is steaming necessary?

Steaming ensures even cooking and keeps the salami moist. Baking is possible but may result in a drier texture.

How do I know when it’s fully cooked?

The salami will feel firm, and the internal color will no longer be pink.

Can I skip the vegetables?

Yes, the recipe works without olives and capsicum, but they enhance flavor and texture.

Can I slice it thinly like deli meat?

Yes, once fully cooled, it slices very easily with a sharp knife.

Is this recipe suitable for sandwiches?

Absolutely, it’s perfect for sandwiches, wraps, and even salads.

Can I make it without a food processor?

You can finely mince the chicken by hand, but the texture will be slightly different.

Can I add other spices?

Yes, feel free to customize with your favorite spices such as paprika, cumin, or dried herbs.

Can I fry the entire log instead of steaming?

It’s not recommended, as frying alone may not cook the inside evenly.

Conclusion

Homemade chicken salami is a simple yet impressive recipe that delivers on both flavor and texture. With just a handful of ingredients and a straightforward process, you can create a delicious alternative to store-bought options. Whether you enjoy it fresh, pan-fried, or in sandwiches, this recipe is versatile and satisfying. Once you try it, it may easily become a regular addition to your homemade favorites.