With this 30-minute meal, you and your family can experience the taste of Asia without using your passport.
- Remove core from cabbage and discard. Thinly shred, then place in a bowl of iced salted water. Place ginger in a bowl. Peel, then thinly slice garlic. Break star anise in half and halve chillies. Add to ginger.
- Cut tenderloins from chicken. Cut breasts in half widthwise, then cut thicker ends in half horizontally. Place all chicken between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound until 3mm thick.
- Line a tray with baking paper. Whisk egg whites, sesame oil and 1 tablespoon soy sauce in a bowl. Place cornflour in a second bowl. Season with freshly ground black pepper and 1 teaspoon salt. Dust chicken with cornflour, shake off excess, dip in egg white mixture, then dust again with cornflour. Place on tray.
- Drain cabbage, then return to bowl. Heat oil in a large frying pan over low heat. Add ginger mixture and stir for 1 minute or until light golden. Add sugar and sesame seeds, and stir for 1 minute until golden. Add vinegar and 1 teaspoon soy sauce, simmer, then pour over cabbage. Toss to combine.
- Wipe pan clean, fill with 2cm oil, then heat over medium heat. Fry chicken, in 2 batches, for 1 1/2 minutes each side or until golden and cooked through. Drain on paper towel.
- Divide the salad among bowls, top with chicken and serve with chilli sauce.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set