simple way to prepare any night of the week Szechuan cabbage salad with crisp chicken

How are you today? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Szechuan cabbage salad with crisp chicken. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Szechuan cabbage salad with crisp chicken is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Szechuan cabbage salad with crisp chicken is something that I’ve loved my entire life.

Table of Contents


  • 425g savoy cabbage
  • 3cm piece ginger
  • 1 large clove garlic
  • 2 star anise
  • 2 red bird’s-eye chillies
  • 3 egg whites
  • 2 teaspoons sesame oil
  • 1 tablespoon soy sauce, plus 1 teaspoon extra
  • 150g (1 cup) cornflour
  • 2 tablespoons peanut oil or vegetable oil, plus extra, to shallow-fry
  • 1 tablespoon caster sugar
  • 2 tablespoons sesame seeds
  • 60ml (1/4 cup) Chinese black vinegar (see Top tips) or rice wine vinegar
  • Chilli sauce, to serve


  • Step 1
    Remove core from cabbage and discard. Thinly shred, then place in a bowl of iced salted water. Peel ginger, cut into julienne, then place in a bowl. Peel, then thinly slice garlic. Break star anise in half and halve chillies. Add to ginger.
  • Step 2
    Cut tenderloins (long strips attached to underside) 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.
  • Step 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.
  • Step 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 extra 1 teaspoon soy sauce, bring to a simmer, then pour over cabbage. Toss to combine.
  • Step 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.
  • Step 6
    Divide salad among bowls, top with chicken and serve with chilli sauce.

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