Empty My Fridge
How Will An American Use This Surprise Indian Snack? • Tasty
Ingredients
- Noodle1 packet
- Flour2 tbsp
- Egg1
- Chicken breast1
- Saltto taste
- Canola oil¼ cups
- Bread · toasted2 slices
- Cabbage · shredded1 cup
- Red onion · thinly sliced2 tbsp
- Ginger · grated¼ tsp
- Lime1 ½ tsp
- Olive oil1 tbsp
- Cilantro · chopped1 tbsp
- Mayonnaise2 tbsp
- Cayenne pepper1 pinch
Instructions
- Pulse the Maggi noodles in a small food processor until they are the size of panko crumbs. Transfer to a medium bowl and stir in 1½ teaspoons of the masala seasoning, keeping the rest for the mayo.
- Put the flour and the beaten egg in two separate shallow bowls.
- Season the chicken with salt, then coat it in flour, then egg, then the seasoned noodle crumbs.
- Chill the breaded chicken on a plate for 30 minutes while you make the slaw and mayo.
- Toss the cabbage, red onion, ginger, lime juice, olive oil and cilantro in a medium bowl. Set aside.
- Stir the mayonnaise, the remaining teaspoon of masala seasoning and the cayenne in a small bowl. Set aside.
- Heat the canola oil in a small nonstick skillet over medium heat. Fry the chicken 3–4 minutes per side, until golden brown and it reaches an internal temperature of 165°F (75°C). Drain on a paper towel-lined plate.
- Spread the masala mayo on both slices of toasted bread. Top one slice with slaw and the chicken, then add the other slice.
- Cut the sandwich diagonally in half and serve.
Summarized from Tasty's video. Watch it for the details.
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