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    Crunchy chicken, sesame parsnip chips & cabbage slaw

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    Crunchy chicken, sesame parsnip chips & cabbage slaw

    • Preparation time: 20 minutes + marinating
    • Cooking time: 20 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 2


    380g pack 2 medium chicken breast fillets
    100g buttermilk
    2 tsp Cooks’ Ingredients Gochujang Paste
    2 medium parsnips, quartered and cut into pointy chips
    Vegetable oil, for shallow frying and roasting
    1 tsp sesame seeds
    125g gluten free self-raising flour, seasoned (see tip)
    2 tbsp mayonnaise
    2 tsp Chinese rice vinegar
    1 tsp finely grated fresh ginger
    ¼ Savoy cabbage, thinly shredded


    1. Slice the chicken horizontally, almost all the way through, then open out to make a heart shape. Mix the buttermilk with the gochujang paste in a wide bowl, season and add the chicken. Cover and chill for 30 minutes if you can.

    2. Preheat the oven to 200°C, gas mark 6. Boil the parsnips in salted water for 5 minutes, then drain and let them steam dry. Toss into a large roasting pan with 1 tbsp oil and the sesame seeds. Roast for 20 minutes, until golden.

    3. One piece at a time, dredge the chicken in the flour, then dunk it back into what’s left of the buttermilk, then dredge it in the flour again. Heat 1 cm oil in a wide frying pan (it’s hot enough when a little of the batter mix starts sizzling straight away) and fry the chicken for 5 minutes on each side, until crisp, golden, cooked through, the juices run clear and no pink meat remains.

    4. Mix together the mayonnaise, rice vinegar, ginger and some seasoning in a large bowl, then toss in the cabbage. When the chicken is ready, lift it out with a slotted spoon. Blot with kitchen paper, sprinkle with flaky salt and serve with the parsnip chips and cabbage slaw.  

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    Cook’s tip Gluten free flour will give the coating lots of crunch, but if unavailable, use standard self-raising flour instead. If you fancy a dollop of gochujang ketchup with your chicken, mix 1 tbsp ketchup with 1 tsp gochujang paste and 1 tsp maple syrup (or clear honey).


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