What are the main ingredients in Coconut Crusted Chicken & Asian Slaw?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Egg/s

What is the nutritional information of Coconut Crusted Chicken & Asian Slaw?

Calories: 1743, Carbs: 130 grams, Fat: grams, Protein: 72.1 grams, Sugar: 15.8 grams, Salt: 888 grams

How do I prepare Coconut Crusted Chicken & Asian Slaw?

CRISPY WINGS: Preheat the oven to 200°C. Pat the chicken wings dry with paper towel. Whisk 1 egg in a shallow dish with a splash of water. Prepare 2 more shallow dishes; one containing the Oriental flour (lightly seasoned), and the other containing the coconut crumb. Lightly coat the chicken wings in the Oriental flour, then the egg mixture, and, lastly, the coconut crumb. Place on a roasting tray and pop in the hot oven until cooked through and starting to crisp, 20-25 minutes (shifting halfway). ON TO THE EDAMAME: Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. ASIAN SLAW: To a salad bowl, add the lime juice (to taste), a sweetener, and seasoning. Toss through the sliced cabbage, the blanched edamame beans, and the carrot matchsticks. Set aside. TOASTED SEEDS: Place the sesame seeds in a small pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. CREAMY SPICY DRIZZLE: In a small bowl, combine the kewpie mayo with the sriracha sauce (to taste), and season. Add water in 5ml increments until drizzling consistency. Set aside. LOCO FOR COCO RICE: Place the rinsed rice in a pot with 200ml of salted water and the coconut milk, and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-20 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. STUNNING!: Plate up the coconut rice. Serve the crispy wings and the Asian slaw alongside. Drizzle it all with the sriracha mayo. Garnish with the sesame seeds. Amazing, Chef!

What should be prepared from my kitchen to make Coconut Crusted Chicken & Asian Slaw?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Egg/s

Coconut Crusted Chicken & Asian Slaw

Name: Coconut Crusted Chicken & Asian Slaw
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Egg/s

Each component of this dish is a superstar in its own right! Chicken wings are coated in an Oriental rub & coconut crumb combo, before being oven-roasted to crispy perfection. Sided with coconut basmati rice and a tangy Asian slaw featuring carrot, cabbage and edamame beans. All sprinkled with toasted sesame seeds and lashings of kewpie-sriracha mayo.

Coconut Crusted Chicken & Asian Slaw

with sriracha-kewpie drizzle

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Black Sesame Seeds
Cabbage
Carrot
Chicken
Coconut Crumb
Coconut Milk
Edamame Beans
Free-range Chicken Wings
Kewpie Mayo
Lime Juice
Oriental Flour
Sriracha
Sriracha Sauce
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Egg/s

Photo of Coconut Crusted Chicken & Asian Slaw

Serves 1

LOCO FOR COCO RICE
Place the rinsed rice in a pot with 100ml of salted water and the coconut milk, and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-20 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CRISPY WINGS
Preheat the oven to 200°C. Pat the chicken wings dry with paper towel. Whisk 1 egg in a shallow dish with a splash of water. Prepare 2 more shallow dishes; one containing the Oriental flour (lightly seasoned), and the other containing the coconut crumb. Lightly coat the chicken wings in the Oriental flour, then the egg mixture, and, lastly, the coconut crumb. Place on a roasting tray and pop in the hot oven until cooked through and starting to crisp, 20-25 minutes (shifting halfway).
ON TO THE EDAMAME
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
ASIAN SLAW
To a salad bowl, add the lime juice (to taste), a sweetener, and seasoning. Toss through the sliced cabbage, the blanched edamame beans, and the carrot matchsticks. Set aside.
TOASTED SEEDS
Place the sesame seeds in a small pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY SPICY DRIZZLE
In a small bowl, combine the kewpie mayo with the sriracha sauce (to taste), and season. Add water in 5ml increments until drizzling consistency. Set aside.
STUNNING!
Plate up the coconut rice. Serve the crispy wings and the Asian slaw alongside. Drizzle it all with the sriracha mayo. Garnish with the sesame seeds. Amazing, Chef!

White Basmati Rice - 100ml
Coconut Milk - 100ml
Free-range Chicken Wings - 8
Oriental Flour - 40ml
Coconut Crumb - 80ml
Edamame Beans - 50g
Lime Juice - 10ml
Cabbage - 100g
Carrot - 120g
Black Sesame Seeds - 10ml
Kewpie Mayo - 40ml
Sriracha - 5ml

Download the Recipe

Serves 2

LOCO FOR COCO RICE
Place the rinsed rice in a pot with 200ml of salted water and the coconut milk, and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-20 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CRISPY WINGS
Preheat the oven to 200°C. Pat the chicken wings dry with paper towel. Whisk 1 egg in a shallow dish with a splash of water. Prepare 2 more shallow dishes; one containing the Oriental flour (lightly seasoned), and the other containing the coconut crumb. Lightly coat the chicken wings in the Oriental flour, then the egg mixture, and, lastly, the coconut crumb. Place on a roasting tray and pop in the hot oven until cooked through and starting to crisp, 20-25 minutes (shifting halfway).
ON TO THE EDAMAME
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
ASIAN SLAW
To a salad bowl, add the lime juice (to taste), a sweetener, and seasoning. Toss through the sliced cabbage, the blanched edamame beans, and the carrot matchsticks. Set aside.
TOASTED SEEDS
Place the sesame seeds in a small pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY SPICY DRIZZLE
In a small bowl, combine the kewpie mayo with the sriracha sauce (to taste), and season. Add water in 5ml increments until drizzling consistency. Set aside.
STUNNING!
Plate up the coconut rice. Serve the crispy wings and the Asian slaw alongside. Drizzle it all with the sriracha mayo. Garnish with the sesame seeds. Amazing, Chef!

White Basmati Rice - 200ml
Coconut Milk - 200ml
Free-range Chicken Wings - 16
Oriental Flour - 80ml
Coconut Crumb - 160ml
Edamame Beans - 100g
Lime Juice - 20ml
Cabbage - 200g
Carrot - 120g
Black Sesame Seeds - 20ml
Kewpie Mayo - 80ml
Sriracha Sauce - 10ml

Download the Recipe

Serves 3

LOCO FOR COCO RICE
Place the rinsed rice in a pot with 300ml of salted water and the coconut milk, and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-20 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CRISPY WINGS
Preheat the oven to 200°C. Pat the chicken wings dry with paper towel. Whisk 2 eggs in a shallow dish with a splash of water. Prepare 2 more shallow dishes; one containing the Oriental flour (lightly seasoned), and the other containing the coconut crumb. Lightly coat the chicken wings in the Oriental flour, then the egg mixture, and, lastly, the coconut crumb. Place on a roasting tray and pop in the hot oven until cooked through and starting to crisp, 25-30 minutes (shifting halfway).
ON TO THE EDAMAME
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
ASIAN SLAW
To a salad bowl, add the lime juice (to taste), a sweetener, and seasoning. Toss through the sliced cabbage, the blanched edamame beans, and the carrot matchsticks. Set aside.
TOASTED SEEDS
Place the sesame seeds in a small pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY SPICY DRIZZLE
In a small bowl, combine the kewpie mayo with the sriracha sauce (to taste), and season. Add water in 5ml increments until drizzling consistency. Set aside.
STUNNING!
Plate up the coconut rice. Serve the crispy wings and the Asian slaw alongside. Drizzle it all with the sriracha mayo. Garnish with the sesame seeds. Amazing, Chef!

White Basmati Rice - 300ml
Coconut Milk - 300ml
Free-range Chicken Wings - 24
Oriental Flour - 120ml
Coconut Crumb - 240ml
Edamame Beans - 150g
Lime Juice - 30ml
Cabbage - 300g
Carrot - 240g
Black Sesame Seeds - 30ml
Kewpie Mayo - 125ml
Sriracha Sauce - 15ml

Download the Recipe

Serves 4

LOCO FOR COCO RICE
Place the rinsed rice in a pot with 400ml of salted water and the coconut milk, and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-20 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CRISPY WINGS
Preheat the oven to 200°C. Pat the chicken wings dry with paper towel. Whisk 2 eggs in a shallow dish with a splash of water. Prepare 2 more shallow dishes; one containing the Oriental flour (lightly seasoned), and the other containing the coconut crumb. Lightly coat the chicken wings in the Oriental flour, then the egg mixture, and, lastly, the coconut crumb. Place on a roasting tray and pop in the hot oven until cooked through and starting to crisp, 25-30 minutes (shifting halfway).
ON TO THE EDAMAME
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
ASIAN SLAW
To a salad bowl, add the lime juice (to taste), a sweetener, and seasoning. Toss through the sliced cabbage, the blanched edamame beans, and the carrot matchsticks. Set aside.
TOASTED SEEDS
Place the sesame seeds in a small pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY SPICY DRIZZLE
In a small bowl, combine the kewpie mayo with the sriracha sauce (to taste), and season. Add water in 5ml increments until drizzling consistency. Set aside.
STUNNING!
Plate up the coconut rice. Serve the crispy wings and the Asian slaw alongside. Drizzle it all with the sriracha mayo. Garnish with the sesame seeds. Amazing, Chef!