This Wasabi Chicken with Asian Slaw can be as spicy or mild as you want.
While this a deep-fried chicken dish, it does have the redeeming features of having lots of vegetables and healthy herbs and vegetables to make everyone you share this with feel as though they are not pigging out. 🙂
In this photograph we show the dish served as an entrée with only a couple of pieces of chicken. For a full-blooded meal I would double the quantity (have to when there are only males in the house) and maybe do some extra chicken on the side as well.
They can also be used as smaller nibbles at a party and allowed to go cold. When I do this I just up the amount of Namida Wasabi I add to the flour and the mayo which is served as a dipping sauce.
The crunch of the peas and peanuts adds a nice counterpoint to the feeling of the dish on the tongue.
1½ Tbsp wasabi paste made from 1 Tbs Namida Wasabi Powder and 1 Tbsp of COLD water. See video for method.
1 Tbsp milk
1 cup panko breadcrumbs
¼ cup finely crushed wasabi peas (remember that these are really peas covered with coloured horseradish).
75 gms (½ cup) plain flour
Vegetable oil, to deep-fry
3 chicken thigh fillets, cut into 2cm (3/4 inch) wide strips
Lime wedges, to serve
1 lime, juiced
2 Tbsp olive oil
1 Tbsp soy sauce
1 Tbsp honey
1 tsp sesame oil
2 tsp mirin
GINGER & LIME MAYO
1 egg yolk
½ Tbsp white wine vinegar
250 ml (1 cup) grape seed oil
1 garlic clove, crushed
1 lime, juiced
5mm (1/4 inch) piece ginger, finely grated
2 tsp finely grated lime zest
1 tsp Dijon mustard (I always replace this with 3 tsp Wasabi paste made from Namida Wasabi Powder, but I like Wasabi).
Note: This recipe uses a raw egg to make real mayonnaise, but if you do not want to go that route then use bought mayonnaise and add the last 5 ingredients to it. Make sure that the added ingredients are well mixed in. 🙂
½ cup shredded red cabbage
½ cup shredded Chinese cabbage
1 carrot, cut into Julienne strips
1 green onion, cut into Julienne strips
1 radish, cut into Julienne strips
4 snow peas, cut into Julienne strips
¼ cup coriander leaves
¼ cup mint leaves
¼ cup crushed roasted peanuts
To make dressing, whisk all ingredients in a bowl until combined.
To make ginger & lime mayo, process egg yolk, lime juice and vinegar in food processor until well combined. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Stir in remaining ingredients, then season with salt and pepper.
Refrigerate until needed.
To make Asian slaw, combine all ingredients in a bowl.
Whisk egg, Namida wasabi paste and milk until combined.
Combine breadcrumbs and crushed wasabi peas in a shallow bowl. Place flour on a plate and season with salt and pepper.
Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in batches, dip the sliced chicken into the egg mix, then pat chicken into flour, then dip into the egg mix again, allow excess egg mix to drain off, then cover in breadcrumbs. Gently drop into oil and fry, turning halfway, for 4 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel.
Add dressing to slaw and toss to combine. Season with salt and pepper.
Divide Asian slaw among serving plates and top with fried chicken pieces. Serve with mayo and lime wedges to the side.
Now that you see how easy this Wasabi Chicken with Asian Slaw is to make, then think about changing the chicken for another type of meat (beef and pork spring to mind), or even a vegetable (eggplant, maybe) for the vegetarians amongst you.
Tbsp = Tablespoon
tsp = teaspoon
1 cup = 250 ml
gms = grams (1000 gms = 1 kilogram (2.2 lbs))