For the slaw:
– 1 carrot (grated)
– 1/2 cabbage (thinly sliced)
– 1 red onion (thinly sliced)
– Chunk of fresh ginger (grated)
– 2 spring onions (thinly sliced)
– Handful of parsley (finely chopped)
– 4 tbsp mayonnaise
– 2 tbsp vinegar
– 2 tsp English mustard
For the chicken:
– 3 tsp cayenne pepper
– 2 tsp smoked paprika
– 1 tsp oregano
– 2 tsp garlic powder
– 2 tsp onion powder
– 1 tsp sugar
– Salt & pepper
– 1 tsp fresh thyme (chopped)
– 2 chicken breasts (cut into slices)
– 150g plain flour
– 2 eggs
– 100ml milk
– 150g breadcrumbs
– 500ml sunflower oil
First, get the slaw done. Combine the vegetables, ginger and parsley in a large bowl and mix well.
Then, in a smaller bowl, combine the mayonnaise, vinegar and mustard and add a little salt and pepper.
Pour it over the vegetables and give it a good mix to coat everything in sauce.
For the chicken, combine all the spices, the sugar, the salt and pepper and the fresh thyme in a bowl.
Slice the chicken breasts into strips.
Pour the spice mix over the chicken making sure it is all coated.
Next, make an egg wash by beating the eggs with the milk. Then, coat each piece of chicken in flour…
Then dunk them in the egg wash…
Then coat them in the breadcrumbs.
Heat the oil up to 180 degrees celsius and fry the chicken for about 3-5 minutes – until golden. It’s best not to overload the pan!
Drain the chicken on kitchen paper, cut one open to make sure it’s cooked through (if it’s not, finish them off in the oven for ten minutes).