Fried chicken salad
8/3/2010
RELATED RECIPES
Malaysia is one of the most delicious and affordable places to eat in the world. This fried chicken salad is a popular favourite.
Ingredients
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| ½ | Cabbage |
| 1 cup | Mung bean sprouts |
| 1 | Carrot |
| ½ cup | Coriander leaves |
| ¼ cup | Mint leaves |
| ½ cup | Toasted peanuts |
| 600 g | Chicken thighs |
| 3 tbsp | Flour |
| 1 tsp | Ground chilli |
| 1 tsp | Salt |
| 1 tsp | White pepper |
| ¼ cup | Oil |
| ¼ cup | Coconut cream |
| 1 tbsp | Fish sauce |
| 2 tbsp | Root ginger |
Directions
- 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.
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