A fresh dinner that's ready in 25 minutes, this Asian-inspired salad will be a firm family favourite.
Preparation time - 15 minutes
Cook time - 10 minutes
Serves - 4 people
What you will need:
- 160ml (2/3 cup) chicken liquid stock
- 80ml (1/3 cup) fresh lemon juice)
- 80ml (1/3 cup) honey
- Vegetable oil, to deep fry
- 75g (1/2 cup) self-raising flour
- 70g (1/2 cup) cornflour
- 500g chicken tenderloins
- 460g Asian Style salad
- 2 baby gem lettuces, leaves seperated
How it's made:
Place stock, lemon juice and honey in a frying pan over medium-high heat. Bring to the boil, then reduce heat to medium-low. Simmer for 10 minutes or until reduced and thickened slightly. Remove from heat. Cover.
Sift flour and cornflour into a large bowl. Cut each tenderloin in half crossways and lengthways. Working in 2 batches, toss chicken in flour mixture, shaking off excess. Place on a plate. Gradually whisk 185ml (3/4 cup) water into flour until smooth. Fill a large saucepan one-third full of vegetable oil and heat over medium-high heat. Add the chicken to flour mixture. Turn to coat. Add 1 chicken piece to pan to test oil (it should sizzle immediately). Cook chicken, in 3 batches, for 2 1/2 minutes, until golden and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel.
Add the chick to lemon sauce. Place over medium heat and cook, stirring, for 2 minutes to coat. Toss salad and the lettuce in a large mixing bowl with dressing and crispy noodles. Divide the salad among plates. Top with the chicken. Serve with the remaining dressing on the side.
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Have you made this recipe? Leave a comment below and let us know how it went.