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Karaage with Coleslaw Salad
Processing Time
20 Minutes
Portion
4 Portion
Ingredients
| Chicken Fillet | 200g |
| Wheat Flour | 250g |
| Water | 100ml |
| Salt and Pepper | sufficient |
Coleslaw Salad |
|
| Carrot | 50g |
| Red Cabbage | 50g, roughly shaved |
| White Cabbage | 50g, roughly shaved |
| KEWPIE MAYONNAISE ORIGINAL | 30 g |
| KEWPIE Salad Dressing Roasted Sesame | Sufficient |
How to Make
- Dice chicken, rub with salt and pepper. Set aside for 20 minutes.
- Combine 75g of wheat flour with 100 ml of water, add 30g of KEWPIE MAYONNAISE ORIGINAL, mix well.
- Add salt and pepper to 175g of wheat flour. Set aside.
- Add chicken to liquid flour mixture, then roll in dry flour mixture, pinch chicken.
- Heat frying oil, fry chicken until browned, remove from heat.
- Combine salad ingredients in bowl, add KEWPIE Salad Dressing Roasted Sesame, mix well.
