serves
2
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 2 chicken breasts, thickly sliced
- vegetable oil, for deep–frying
- 150 g (1 cup) plain flour
- 1 tsp cornflour
- 2 tsp baking powder
- 160 g (2 cups) shredded red cabbage
- ½ lime, juiced
- salt and black pepper, to taste
- 2 sesame seed brioche buns, warmed
- pickled ginger, to serve
Marinade
- 30 g (¼ cup) curry powder
- 2 tbsp finely grated ginger
- 4 garlic cloves, crushed
- 2 tbsp soy sauce
- 60 ml (¼ cup) rice wine vinegar
- 1 tbsp caster sugar
Chilli lime mayo
- 50 g Japanese mayonnaise
- 25 g Sriracha chilli sauce
- ½ lime, juiced
Instructions
- For the marinade, place all the ingredients into a large bowl, add 125 ml (½ cup) water and stir to combine. Transfer half the marinade to a saucepan, then add the chicken to the remaining marinade in the bowl and toss to coat well. If time permits, cover and marinate overnight.
- Half-fill a large saucepan with the oil for deep-frying and place over medium heat until it reaches 180°C. Place the flour, cornflour and baking powder in a large zip-lock bag and shake to combine. Add the chicken and shake to coat. Fry the chicken, in batches, for 4 minutes or until golden, crisp and cooked through. Drain on paper–towel.
- For the chilli lime mayonnaise, place all the ingredients in a bowl and stir to combine.
- Meanwhile, place the cabbage and lime juice in large bowl with a pinch of salt and mix to combine. Heat the reserved marinade in the saucepan until slightly thickened and reduced.
- To serve, spread the bun bases with the chilli lime mayo. Top with the chicken and slaw and a little of the curry sauce. Add the lids and serve with pickled ginger on the side.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
