Crispy Chicken with Gingery Cabbage, Mandarins, and Almonds
My January recipe taking advantage of winter seasonal crops like napa cabbage and mandarin. Crispy breaded chicken cutlets lay below a tangy ginger mix of cabbage, scallions, and mandarins.
Nobody has cloned this recipe, yet.
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1/4 cup (c) of rice vinegar
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2 tablespoons (tbsp) of sesame oil
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1 tablespoon (tbsp) of honey
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1 whole of juiced lime
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1 tablespoon (tbsp) of hot sauce
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3 tablespoons (tbsp) of sweet chili sauce
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1/2 whole of shredded napa cabbage
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1 bunch of green onions
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3 whole of mandarin oranges
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2 whole of egg
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1 cup (c) of panko breadcrumbs
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1 tablespoon (tbsp) of dried mixed herbs
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1/2 cup (c) of grated parmesan cheese
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4 tablespoons (tbsp) of canola oil
Whisk dressing ingredients (ginger, rice vinegar, sesame oil, honey, lime juice) and let sit during the remaining steps
Shred cabbage into thin strips
Slice scallions, set aside
Make a breading station with two shallow bowls. Add two eggs to a bowl and beat with a fork or whisk. Add breadcrumbs, spices, parmesan, s&p to the other bowl and mix
Bread chicken by coating each piece in the beaten eggs and dredging it into the panko mixture. Use a fork or tongs to keep your hands clean and help push additional panko to the chicken
In a heavy skillet, pour a ½ inch of oil and heat to medium-high. Check the heat by adding a breadcrumb to see if it sizzles
Fry breaded chicken 2-3 minutes per side, until golden brown and cooked through. Set aside to cool and sprinkle with more salt
Mix fermented chili paste with sweet chili sauce in a small bowl
Add the cabbage, scallions, mandarins, mint leaves, and sliced almonds into a bowl and toss the dressing
Put chicken cutlet onto a plate and spread chili mix across the top
Serve salad generously on top of the chicken. Repeat for all servings.