with Creamy Slaw & Crispy Shallots
These fried chicken bites are that much tastier when you pair them with a sweet chilli-soy sauce mixture and toss them into soft tortillas. These handheld parcels are super tasty and packed full of some delicious Korean-inspired flavours!
Allergens
Utensils
Tags
Olive oil
Carrot
1
Chicken thigh
2 packet
Garlic paste
1 packet
Soy sauce mix
1 packet
Sweet chilli sauce
1 packet
Cornflour
1 sachet
Baby spinach leaves
1 packet
Shredded cabbage mix
1 packet
Garlic aioli
1 packet
Vinegar
drizzle
Mini flour tortillas
6
Crispy shallots
0.5 sachet
• Grate carrot. Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, garlic paste and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine soy sauce mix and sweet chilli sauce.
• To bowl with chicken, add cornflour and toss to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Drain any excess oil and add sauce mixture to pan, tossing, until well coated. Season to taste. TIP: Cook in batches if your pan is getting crowded.
• While the chicken is cooking, in a large bowl, combine carrot, baby spinach leaves, shredded cabbage mix, garlic aioli and a drizzle of vinegar. Season to taste. • Microwave mini flour tortillas on a plate in 10-second bursts until warmed through.
• Fill tortillas with creamy slaw and sweet and sticky fried chicken. • Sprinkle over crispy shallots to serve. Enjoy!
4269
kJ
Energy (kJ)
1020
kcal
Calories
51.8
g
Fat
11.3
g
of which saturates
71.1
g
Carbohydrate
17.6
g
of which sugars
9.2
g
Dietary Fibre
71.9
g
Protein
1345
mg
Sodium
with Gourmet Garden Parsley & Creamy Pesto Dressing