October 31, 2016
Main Dish, Curries, Salads,
Poultry, Chicken, Eggs, Vegetables, Cabbage, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Refrigerator, Stove Top, Make it from a box, Boneless Pieces more
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"From Taste August'16"
Place the chicken on a chopping board and cover with plastic wrap and using the palm of your hand, gently press chicken to flatten slightly and then discard plastic.
Place the flour on a plate and season.
Place egg in a shallow bowl and breadcrumbs on a separate place.
Dip the chicken in flour and shake of the excess and then dip in the egg, then breadcrumbs, pressing firmly to coat and transfer to a plate lined with baking paper and then place in the fridge until required.
For the cabbage salad, place the vinegar, sugar and sesame oil in a large heatproof bowl and microwave on high for 30 seconds or until sugar dissolves and season well and then add cabbage, spring onion and chilli and toss to combine.
Bring the water to the boil in a frying pan over medium heat and crumble in the curry sauce mix and whisk to combine and then reduce heat to low and cook, whisking occasionally for 5 minutes or until smooth and thickened, then keep warm.
Add enough oil to a large, deep frying pan to come 3cm up the side and heat over medium heat and cook the chicken in 2 batches, turning for 6-7 minutes or until golden and cooked enough.
Transfer to a plate lined with paper towel to drain.
Thinly slice and serve with curry sauce, cabbage salad and rice if using.
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