Asian fried vegetable salad with corn chicken and crispy Wan-Tan

Name: Asian fried vegetable salad with corn chicken and crispy Wan-Tan
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 Corn chicken breasts (with skin and bone); 1-2 TEASPOONS Cajun Spice; 7-10 Tbsp Salt; 4 TABLESPOONS roasted sesame oil; 5 TABLESPOONS Soy sauce; 5 Wan-Tan dough sheets (Asian stores); 4 TABLESPOONS Oil; 5 Minimaiskisk flasks; 1 red and yellow pepper; 10 Sweet peas; 1 Carrot; 1 TABLESPOON Sesame; 2-3 TABLESPOONS Sweet chili sauce; 2 TABLESPOONS rice vinegar; 1 TABLESPOON Sesame Oil; 2 TABLESPOONS Yuzu juice (Japanese lemon juice; alternatively lemon juice); 7-10 Tbsp Salt; 3-4 Stem(s) Coriander

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

exotic,piquant,Meat & Poultry,Salads & Snacks,easy,Salad,Meat,Poultry,Vegetables

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 Corn chicken breasts (with skin and bone)
1-2 TEASPOONS Cajun Spice
7-10 Tbsp Salt
4 TABLESPOONS roasted sesame oil
5 TABLESPOONS Soy sauce
5 Wan-Tan dough sheets (Asian stores)
4 TABLESPOONS Oil
5 Minimaiskisk flasks
1 red and yellow pepper
10 Sweet peas
1 Carrot
1 TABLESPOON Sesame
2-3 TABLESPOONS Sweet chili sauce
2 TABLESPOONS rice vinegar
1 TABLESPOON Sesame Oil
2 TABLESPOONS Yuzu juice (Japanese lemon juice; alternatively lemon juice)
7-10 Tbsp Salt
3-4 Stem(s) Coriander

Directions

1
Cut chicken fillets with the skin off the bone. Wash the fillets and dab them dry. Season with Cajun spice and salt. Mix sesame oil and soy sauce. Turn the fillets in it, cover and put them in a cool place for about 2 hours.
2
Preheat oven (electric cooker: 80 °C/circulating air and gas: see manufacturer). Cook fillets in the hot oven for approx. 50 minutes.
3
For the salad, cut Wan-Tan plates into thin strips. Heat 2 tablespoons of oil in a frying pan. Fry the strips of dough until crispy while turning. Drain on kitchen paper.
4
Clean or peel the vegetables, wash and cut them into strips (approx. 1⁄2 x 5 cm). Blanch in little water for 1-2 minutes. Drain well.
5
Roast the sesame seeds in the pan and remove them. Heat 2 tablespoons of oil in the pan. Sauté carrot and corn for 2-3 minutes. Add bell peppers and mangetouts and fry for another 2-3 minutes. Season to taste sweet and sour with chilli sauce, 1 tbsp. sesame oil, vinegar, yuzu and salt.
6
Wash the coriander, shake dry and chop the leaves coarsely. Remove the chicken from the oven, cut into wide strips and fold into the vegetables. Sprinkle the wontan strips, coriander and sesame seeds over it.