Japanese Fried Chicken

Directions

1. In a mixing bowl, combine the shredded cabbage, grated carrot, and sliced spring onions.
2. In a separate small bowl, mix together the mayonnaise, wasabi paste, rice vinegar, salt, and pepper until well combined.
3. Pour the dressing over the vegetables and toss until everything is evenly coated. Adjust seasoning if necessary. Cover and refrigerate while you prepare the chicken.
4. Cut each chicken breast into bite-sized pieces or strips.
5. In a shallow bowl, mix the plain flour with salt and pepper. In another bowl, whisk together the egg and milk, place the panko breadcrumbs on a third bowl.
6. Dip each piece of Chicken first into the seasoned flour, then dip into the egg mixture, then panko letting any excess frip off.
7. Heat vegetable oil in a deep frying pan or skillet over medium-high heat until hot (around 170°C).
8. Carefully place the breaded chicken pieces into the hot oil batches, making sure not to overcrowd the pan.
9. Fry for about 4-5minutes, turning occasionally, until the chicken is golden brown and cooked through.
10. Remove the chicken with a slotted spoon and place on a plate lined with kitchen paper to drain excess oil. Repeat with remaining chicken pieces.
11. Serve alongside the chilled wasabi slaw.