Recipe may contain gluten, peanuts, tree nuts, milk and soy.
A fresh dinner that’s ready in 25 minutes, this Asian-inspired salad will be a firm family favourite.
160ml (2/3 cup) Massel Chicken Style 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
2 x 230g Coles Asian Style Salad Bowl
2 baby gem lettuces, leaves separated
3 Method Steps
Step 1Place stock(160ml (2/3 cup) Massel Chicken Style Liquid Stock), lemon juice (80ml (1/3 cup) fresh lemon juice) and honey (80ml (1/3 cup) 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.
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Step 2Sift flour (75g (1/2 cup) self-raising flour) and cornflour (70g (1/2 cup) cornflour) into a large bowl. Cut each tenderloin in half crossways and lengthways. Working in 2 batches, toss chicken (500g chicken tenderloins) 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 (Vegetable oil, to deep-fry) 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 2½ minutes, until golden and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel.
Step 3Add the chicken to lemon sauce. Place over medium heat and cook, stirring, for 2 minutes to coat. Toss both salads and the lettuce (2 x 230g Coles Asian Style Salad Bowl|2 baby gem lettuces, leaves separated) in a large mixing bowl with 1 dressing sachet and the crispy noodles. Divide the salad among plates. Top with the chicken. Serve with the remaining dressing sachet on the side.
- Honey balances the sour lemon and gives a lovely sheen to this salad.
All quantities above are averages