Szechuan cabbage salad with crisp chicken

Method

• Step 1
  Remove core from cabbage and discard. Thinly shred, then place in a bowl of iced salted water. Peel ginger, cut into julienne, then place in a bowl. Peel, then thinly slice garlic. Break star anise in half and halve chillies. Add to ginger.
• Step 2
  Cut tenderloins (long strips attached to underside) from chicken. Cut breasts in half widthwise, then cut thicker ends in half horizontally. Place all chicken between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound until 3mm thick.
• Step 3
  Line a tray with baking paper. Whisk egg whites, sesame oil and 1 tablespoon soy sauce in a bowl. Place cornflour in a second bowl. Season with freshly ground black pepper and 1 teaspoon salt. Dust chicken with cornflour, shake off excess, dip in egg white mixture, then dust again with cornflour. Place on tray.
• Step 4
  Drain cabbage, then return to bowl. Heat oil in a large frying pan over low heat. Add ginger mixture and stir for 1 minute or until light golden. Add sugar and sesame seeds, and stir for 1 minute until golden. Add vinegar and extra 1 teaspoon soy sauce, bring to a simmer, then pour over cabbage. Toss to combine.
• Step 5
  Wipe pan clean, fill with 2cm oil, then heat over medium heat. Fry chicken, in 2 batches, for 1 1/2 minutes each side or until golden and cooked through. Drain on paper towel.
• Step 6
  Divide salad among bowls, top with chicken and serve with chilli sauce.