Crispy Chicken with Asian Coleslaw
Quick dinner for those busy nights!
Equipment
- Skillet
- Tong
- Bowls
- Spatula
Ingredients
- 1 pound chicken thighs, cut into bite-sized pieces
- 3 tablespoons light soy sauce
- 2 tablespoons flour
- 1 teaspoon sesame oil
- 1 carrot, shredded
- 2 cups Napa cabbage, shredded
- 1 cup radicchio, shredded
- 4 small radishes, cut into thin strips
- 1 small cucumber, cut into thin strips
- oil, for frying
FOR THE DRESSING
- 1/4 cup light soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon light brown sugar
Instructions
- In a bowl, combine, chicken, soy sauce, sesame oil, and flour, toss to coat. Set aside.
- Heat a pan with oil, add the chicken, cook until crispy and golden brown. Remove from the pan, use a paper towel to remove excess oil.
- In a bowl, combine carrot, Napa cabbage, radicchio, radishes, and cucumber. Combine all dressing ingredients, stir until well incorporated.
- Pour the dressing over veggies, toss to coat. Serve the chicken with the Asian coleslaw.