Dressing ▢3 tablespoons honey ▢1 1/2 tablespoons rice wine vinegar ▢1/4 cup mayonnaise ▢1 teaspoon Dijon mustard ▢1/8 teaspoon sesame oil Fried Chicken ▢2 chicken breast ▢1 egg ▢1 cup milk ▢1 cup all-purpose flour ▢1 cup panko ▢1 teaspoon salt ▢1/4 teaspoon pepper ▢3 cups vegetable oil for frying Salad ▢4 cups romaine lettuce chopped ▢1/2 cup red cabbage chopped ▢1/2 cup napa cabbage chopped ▢1 carrot shredded ▢3 tablespoons sliced almonds


Step - 1

Refrigerate all vinaigrette components after combining them in a blender, until serving.  

Preheat the oil in a large saucepan over medium-high heat. While that warms, separate the chicken breast into a number of elongated, thin segments. Aside; set aside.  

Step - 2

In a small basin, whisk together the egg and milk. Combine the flour, panko, salt, and pepper in a separate basin. After dipping the segments in the egg mixture, thoroughly coat them in the flour.  

Step - 3

Add chicken strips to heated oil and fry with care for three to four minutes, or until golden brown and thoroughly cooked. Place to settle on a paper towel. Cut into bite-sized segments once cooled.  

Step - 4

Combine the romaine, red cabbage, Napa cabbage, and carrots in order to assemble the salad. 

Step - 5

Sprinkle chicken portions that have been chopped with almonds. Appear and savor with a delectable honey oriental marinade. 

Step - 6

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