- Nut free
- Peanut free
- Sesame free
- 1 serve veg or fruit
Complete with Asian-inspired trimmings, these crispy chicken rolls are weekend-worthy.
- Serves6
- Cook time25 minutes
- Prep time25 minutes, + overnight marinating time
Ingredients
- 1 cup (250ml) buttermilk
- 1 Coles Australian Free Range Egg
- 1 tbs fish sauce
- 2 tsp finely grated ginger
- 1 1/2 tsp caster sugar
- 2 tbs sriracha or chilli sauce
- 6 (about 1kg) Coles RSPCA Approved Chicken Thigh Fillets
- 2 1/2 cups finely shredded red cabbage
- 1/2 cup (100g) kimchi, chopped
- 2 spring onions, thinly sliced
- 3/4 cup (225g) Kewpie Mayonnaise
- 2 cups (300g) cornflour
- 1 tbs garlic powder
- 3 tsp ground ginger
- 1 tsp cayenne pepper
- Vegetable oil, to deep-fry
- 6 Coles Finest by Laurent White Sourdough Rolls*, split, toasted
- 2 Lebanese cucumbers, peeled into ribbons
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the buttermilk, egg, fish sauce, ginger, sugar and half the sriracha or chilli sauce in a large bowl and whisk to combine. Add chicken and turn to coat. Cover and place in the fridge for 2 hours or overnight to develop the flavours.
Step 2
Place the cabbage, kimchi, spring onion and half the mayonnaise in a medium bowl and toss until well combined. Season. Place in the fridge to develop the flavours.
Step 3
Combine the cornflour, garlic powder, ground ginger, cayenne or paprika and salt in a large bowl. Add enough oil to a large heavy-based saucepan to come halfway up the side of the pan. Heat the oil to 170°C (when the oil is ready, a cube of bread turns golden brown in 20 secs).
Step 4
Drain the chicken. Add chicken to the cornflour mixture and toss to coat. Cook the chicken, in batches, for 7 mins or until golden brown and cooked through. Transfer to a baking tray lined with paper towel. Season. Set aside for 5 mins to rest. Thickly slice the chicken.
Step 5
Whisk the remaining mayonnaise and sriracha or chilli sauce in a small bowl. Spread roll bases with half the mayonnaise mixture. Top with the kimchi mixture, chicken and cucumber. Drizzle with the remaining mayonnaise mixture and top with the roll tops to serve.
*Selected stores only.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Once opened, ensure all the vegetables in your kimchi tub are covered in liquid so they don’t dry out or go off quickly.
Crispy chicken rolls with kimchi slaw and sriracha mayo
- Serves6
- Cook time25 minutes
- Prep time25 minutes, + overnight marinating time
Ingredients
- 1 cup (250ml) buttermilk
- 1 Coles Australian Free Range Egg
- 1 tbs fish sauce
- 2 tsp finely grated ginger
- 1 1/2 tsp caster sugar
- 2 tbs sriracha or chilli sauce
- 6 (about 1kg) Coles RSPCA Approved Chicken Thigh Fillets
- 2 1/2 cups finely shredded red cabbage
- 1/2 cup (100g) kimchi, chopped
- 2 spring onions, thinly sliced
- 3/4 cup (225g) Kewpie Mayonnaise
- 2 cups (300g) cornflour
- 1 tbs garlic powder
- 3 tsp ground ginger
- 1 tsp cayenne pepper
- Vegetable oil, to deep-fry
- 6 Coles Finest by Laurent White Sourdough Rolls*, split, toasted
- 2 Lebanese cucumbers, peeled into ribbons
Description
Complete with Asian-inspired trimmings, these crispy chicken rolls are weekend-worthy.
Method
Step 1
Place the buttermilk, egg, fish sauce, ginger, sugar and half the sriracha or chilli sauce in a large bowl and whisk to combine. Add chicken and turn to coat. Cover and place in the fridge for 2 hours or overnight to develop the flavours.
Step 2
Place the cabbage, kimchi, spring onion and half the mayonnaise in a medium bowl and toss until well combined. Season. Place in the fridge to develop the flavours.
Step 3
Combine the cornflour, garlic powder, ground ginger, cayenne or paprika and salt in a large bowl. Add enough oil to a large heavy-based saucepan to come halfway up the side of the pan. Heat the oil to 170°C (when the oil is ready, a cube of bread turns golden brown in 20 secs).
Step 4
Drain the chicken. Add chicken to the cornflour mixture and toss to coat. Cook the chicken, in batches, for 7 mins or until golden brown and cooked through. Transfer to a baking tray lined with paper towel. Season. Set aside for 5 mins to rest. Thickly slice the chicken.
Step 5
Whisk the remaining mayonnaise and sriracha or chilli sauce in a small bowl. Spread roll bases with half the mayonnaise mixture. Top with the kimchi mixture, chicken and cucumber. Drizzle with the remaining mayonnaise mixture and top with the roll tops to serve.
*Selected stores only.