Cabbage salad with crisp chicken

With this 30-minute meal, you and your family can experience the taste of Asia without using your passport.

Recipe «Cabbage salad with crisp chicken» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 425g savoy cabbage, 3cm piece ginger, peeled and julienned, 1 large clove garlic, 2 star anise, 2 red bird's eye chillies , 3 chicken breasts, 3 egg whites, 2 tsp sesame oil , 1 tbsp soy sauce, plus 1 tsp extra, 1 cup cornflour, 2 tbsp peanut or vegetable oil, plus extra, to shallow-fry, 1 tbsp caster sugar, 2 tbsp sesame seeds, 1/4 cup Chinese black vinegar or rice wine vinegar, Chilli sauce, to serve.

Ingredients:

• 425g savoy cabbage 
• 3cm piece ginger, peeled and julienned 
• 1 large clove garlic 
• 2 star anise 
• 2 red bird's eye chillies 
• 3 chicken breasts 
• 3 egg whites 
• 2 tsp sesame oil 
• 1 tbsp soy sauce, plus 1 tsp extra 
• 1 cup cornflour 
• 2 tbsp peanut or vegetable oil, plus extra, to shallow-fry 
• 1 tbsp caster sugar 
• 2 tbsp sesame seeds 
• 1/4 cup Chinese black vinegar or rice wine vinegar 
• Chilli sauce, to serve 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Divide the salad among bowls, top with chicken and serve with chilli sauce.