Fried chicken salad
Malaysia is one of the most delicious and affordable places to eat in the world. This fried chicken salad is a popular favourite.
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|1 cup||Mung bean sprouts|
|½ cup||Coriander leaves|
|¼ cup||Mint leaves|
|½ cup||Toasted peanuts|
|600 g||Chicken thighs|
|1 tsp||Ground chilli|
|1 tsp||White pepper|
|¼ cup||Coconut cream|
|1 tbsp||Fish sauce|
|2 tbsp||Root ginger|
- In a large bowl, mix together the shredded cabbage, mung beans, grated carrot, coriander leaves, mint leaves and toasted peanuts.
- Slice the chicken into thin strips, then toss with combined flour, chilli, salt and pepper.
- Heat oil in a deep, high-sided frying pan or saucepan and cook the chicken in batches until crisp and golden. Drain excess oil on paper towels.
- Arrange cabbage mixture on a platter and drizzle over combined coconut cream, fish sauce and ginger. Place chicken on top and serve at once.