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Crunchy chicken with cabbage and carrot quickle
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Crispy chicken with Asian-inspired quickle for a flavorful meal.
Ingredients:
  • 100g red cabbage, finely shredded
  • 1 small carrot, cut into long matchsticks
  • 62.50 ml rice vinegar
  • 20.00 gm caster sugar
  • 62.50 ml plain flour
  • 1 egg
  • 250.00 ml panko breadcrumbs
  • 1 quantity Lemon and chilli chicken (see notes)
  • Vegetable oil, for shallow-frying
  • Salad leaves, to serve
  • 81.68 gm Japanese-style mayonnaise, to serve
  • 65.63 gm soy sauce
  • 21.00 gm lemon juice
Instructions:
  • Combine the cabbage, carrot, vinegar, and sugar in a glass or ceramic bowl, then set it aside.
  • On a plate, spread out the flour and season it generously with salt and pepper. In a shallow bowl, vigorously whisk the egg. In a separate bowl, put the breadcrumbs. Coat the chicken with flour, then dip it in the egg, and finally press it into the breadcrumbs to coat it evenly.
  • In a large frying pan over medium-high heat, heat oil. Cook chicken in two batches for 2 to 3 minutes on each side until golden brown and fully heated. Then, drain on paper towel and slice.
  • Prepare the Dipping Sauce by mixing soy sauce, lemon juice, and 1 tablespoon of cold water in a jug.
  • Drain the cabbage mixture and serve the chicken with the cabbage mixture, salad leaves, mayonnaise, and dipping sauce.

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