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LOCATION: Recipes >> Salad Recipes >> Chinese Chicken 07

Print this Recipe    Chinese Chicken 07


3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/8 teaspoon sesame oil

1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienne or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mien noodles

Preheat oil in deep fryer or deep pan over medium heat. You want
the temperature of the oil to be around 350 degrees. Blend together
all ingredients for dressing in a small bowl with an electric mixer.
Put dressing in refrigerator to chill while you prepare the salad
In a small, shallow bowl beat egg, add milk, and mix well. In
another bowl, combine flour with corn flake crumbs, salt and pepper.
Cut chicken breast into 4 or 5 long strips. Dip each strip of
chicken first into egg mixture then into the flour mixture, coating
each piece completely. Fry each chicken finger for 5 minutes or
until coating has darkened to brown. Prepare salad by tossing the
chopped romaine with the chopped red cabbage, Napa cabbage, and
carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle
almonds over the salad, then the chow mien noodles. Cut the chicken
into small bite-size chunks. Place the chicken onto the salad
forming a pile in the middle. Serve with salad dressing on the
side. Makes 1 dinner-size salad.


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