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Szechuan cabbage salad with crisp chicken
Szechuan cabbage salad with crisp chicken
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Whip up a quick and zesty chicken cabbage salad in just 30 minutes.
Ingredients:
  • 425g savoy cabbage
  • 3cm piece ginger
  • 1 large clove garlic
  • 2 star anise
  • 2 red bird's-eye chillies
  • 3 chicken breasts
  • 3 egg whites
  • 2 tsp sesame oil
  • 21.00 gm soy sauce, plus 1 tsp extra
  • 150g (1 cup) cornflour
  • 36.40 gm peanut oil or vegetable oil, plus extra, to shallow-fry
  • 20.00 gm caster sugar
  • 24.00 gm sesame seeds
  • 60ml (1/4 cup) Chinese black vinegar (see Top tips) or rice wine vinegar
  • Chilli sauce, to serve
Instructions:
  • Prepare the cabbage by removing the core and thinly shredding it, then soaking it in a bowl of iced salted water. Julienne the peeled ginger and place it in a separate bowl. Thinly slice the garlic, break the star anise in half, and halve the chillies before adding them to the ginger.
  • Prepare the chicken by slicing the tenderloins and cutting the breasts in half. Place the chicken pieces between plastic wrap and pound them with a meat mallet or rolling pin until they are 3mm thick.
  • Prepare a tray lined with baking paper. In a bowl, whisk together egg whites, sesame oil, and 1 tablespoon of soy sauce. In a separate bowl, place the cornflour and season it with freshly ground black pepper and 1 teaspoon of salt. Coat the chicken with cornflour, dip in the egg white mixture, and coat with more cornflour. Transfer the chicken onto the prepared tray.
  • After draining the cabbage, place it back in the bowl. Warm oil in a large frying pan over low heat. Stir in the ginger mixture for 1 minute until it turns light golden. Sprinkle in sugar and sesame seeds, stirring for another minute until they turn golden. Pour in vinegar and an extra teaspoon of soy sauce, let it simmer, then drizzle over the cabbage. Toss everything together to combine.
  • Wipe the pan clean and pour in enough oil to reach a depth of 2cm. Heat the oil over medium heat. Cook the chicken in two batches for about 1 1/2 minutes on each side until golden brown and fully cooked. Place the chicken on a paper towel to drain.
  • Distribute the salad into individual bowls, layer with chicken, and drizzle with chili sauce before serving.

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