Asian-Style Crumbed Chicken & Slaw
with Sesame Sweet Potato Wedges & Soy Mayo
- Eggs
- Gluten
- Soy
- Wheat
- Sesame
- Soy
- May contain traces of allergens
This meal is a collection of all of our favourite flavours that just seem to give off the best golden crunch. Dip chicken in our Southeast Asian spice blend that packs a punch and crisp it up to golden perfection. Pair your chicken with some golden sesame wedges and a colourful Asian slaw - you'll thank us later!
Ingredients
2
sweet potato
1 sachet
mixed salad leaves
1
apple
1 packet
mayonnaise
(Contains: Eggs;)
1 packet
chicken thigh
1 sachet
Southeast Asian Spice Blend
1 packet
one-step coater
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
slaw mix
1 packet
japanese-style dressing
(Contains: Soy, Sesame;)
Not included in your delivery
olive oil
½ tsp
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. • Cut sweet potato into wedges. • Place sweet potato on a lined oven tray, add a drizzle of olive oil and a pinch of salt and pepper. Sprinkle mixed sesame seeds over the wedges. • Toss to coat, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice apple into sticks. • In a small bowl, combine mayonnaise, and the soy sauce. Set aside. • Place chicken thigh between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm.
• In a shallow bowl, combine Southeast Asian spice blend with one-step coater. Dip chicken into crumb mixture to coat, pressing the crumbs on so they stick. Set aside on a plate.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Meanwhile, in a medium bowl, combine apple and slaw mix. • Add Japanese style dressing just before serving and toss to coat. Season to taste.
Little cooks: Take the lead by tossing the slaw!
• Slice chicken into strips. • Divide Southeast Asian crumbed chicken, sesame sweet potato wedges and Asian slaw between plates. • Serve with sesame mayo. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty combination of flavours, especially the chicken and sweet potato wedges.
- Ease of prep: Several found it easy to prepare, with one teenager successfully making it solo.
- Suggestions: Some preferred a finer chop for the slaw. Try air frying the wedges for better crispiness.
- Portions: While many found servings generous, a few wished for more chicken per person.
- Crumbing: The one-step coater was praised for being egg-free, though some needed to respray with oil for better sticking.
