You’ll rule the roost with this seriously crispy chicken and Asian-inspired quickle.
Ingredients
- 100g red cabbage, finely shredded
- 1 small carrot, cut into long matchsticks
- 1/4 cup rice vinegar
- 1 tablespoon caster sugar
- 1/4 cup plain flour
- 1 egg
- 1 cup panko breadcrumbs
- 1 quantity Lemon and chilli chicken (see notes)
- Vegetable oil, for shallow-frying
- Salad leaves, to serve
- 1/3 cup Japanese-style mayonnaise, to serve
Dipping Sauce
- 1/4 cup soy sauce
- 1 tablespoon lemon juice
Method
- Step 1Place cabbage, carrot, vinegar and sugar in a glass or ceramic bowl. Set aside.
- Step 2Place flour on a plate. Season with salt and pepper. Whisk egg in a shallow bowl. Place breadcrumbs in a separate bowl. Toss chicken in flour to coat. Dip in egg, then press in breadcrumbs to coat.
- Step 3Heat oil in a large frying pan over medium-high heat. Cook chicken, in 2 batches, for 2 to 3 minutes each side or until golden brown and chicken is heated through. Drain on paper towel. Slice chicken.
- Step 4Meanwhile, make Dipping Sauce: Combine soy sauce, lemon juice and 1 tablespoon cold water in a jug.
- Step 5Drain cabbage mixture. Serve chicken with cabbage mixture, salad leaves, mayonnaise and dipping sauce.
- Low carb
- Lower gi
Nutrition
3351 kj
Energy
47.7g
Fat Total
9.7g
Saturated Fat
3.5g
Fibre
51.2g
Protein
271mg
Cholesterol
1703mg
Sodium
36.3g
Carbs (total)
Notes
For the Lemon and chilli chicken: Preheat oven to 220C/200C fan-forced. Line a baking tray with sides with baking paper. Combine the finely grated rind and juice from 1 lemon, 2 crushed garlic cloves, 1 1/2 tablespoons harissa paste and 1 tablespoon extra virgin olive oil in a bowl. Place 8 chicken thigh fillets, in a single layer, on prepared tray. Spoon over lemon mixture. Season well with salt and pepper. Roast for 40 minutes or until chicken is browned and cooked through. Cool completely. Remove chicken from pan juices and place in an airtight container, discarding pan juices. Refrigerate for up to 3 days.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas