Lee Kum Kee Hoisin Crumbed Chicken and Slaw Bowls
Photography by Olivia Galletly.
Serves: 4
INGREDIENTS
CRUMBED CHICKEN
½ cup plain flour
sea salt and ground pepper
2 large eggs
1¼ cups panko breadcrumbs
4 boneless and skinless chicken thighs
2 tablespoons neutral oil
SLAW
3 cups shredded cabbage
1 medium carrot, grated or julienned
1 spring onion, thinly sliced
1 cup coriander leaves
½ cup mint leaves
DRESSING
1 clove garlic, crushed
1 red chilli, finely chopped, optional
½ cup rice wine vinegar
1 tablespoon caster sugar
1 tablespoon Lee Kum Kee Pure Sesame Oil
HOISIN SAUCE
½ cup Lee Kum Kee Hoisin Sauce
¼ cup water
3 tablespoons rice wine vinegar
2 tablespoons Panda Brand Oyster Sauce
1 clove garlic, crushed
TO SERVE
3 cups cooked sticky white rice
¼ cup mayonnaise
¼ cup salted and roasted peanuts, roughly chopped
METHOD
EQUIPMENT: Line an oven tray with baking paper. Preheat the oven to 180°C fan bake.
CRUMBED CHICKEN: Set yourself up with 3 bowls. In the first bowl, place the flour, season with salt and pepper. In the second, whisk the eggs. In the third, mix the breadcrumbs with a little salt.
Dip the chicken thighs into the flour, making sure all areas are covered, shake off any excess flour then dip into the whisked eggs. Allow any excess egg to drop off then coat in the breadcrumbs.
Use your hands to push the crumbs into the chicken thighs to help it adhere.
Place the crumbed chicken on the prepared tray and drizzle over the oil. Bake for 25–30 minutes or until golden brown, turning halfway through.
SLAW: Place the ingredients in a large bowl and toss to combine.
DRESSING: Place the ingredients in a small bowl or jar and whisk or shake to combine. Pour over the slaw just before serving.
HOISIN SAUCE: Place the ingredients in a small saucepan and bring to a simmer. Remove from the heat.
TO SERVE: Divide the rice and dressed slaw between four serving bowls. Cut the crumbed chicken into strips and place on top of the rice.
Drizzle over the hoisin sauce, mayonnaise and chopped peanuts.
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