eCook Meal
Coconut Crusted Chicken & Asian Slaw
with sriracha-kewpie drizzle
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R240.62
for 4 servings · R60.16 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
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Black Sesame Seeds needs 40 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Free-range Chicken Wings needs 32Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Sriracha needs 20 mlTabasco Sriracha Sauce 256 ml 256 ml at R75.99 · 8% of packR5.94
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Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
Not in the Woolies basket — source these elsewhere:
- Coconut Crumb
- Lime Juice
- Kewpie Mayo
- Oriental Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Coconut Crusted Chicken & Asian Slaw?
The preparation time for Coconut Crusted Chicken & Asian Slaw with sriracha-kewpie drizzle is between 25 and 45 minutes.
What is the total time required to make Coconut Crusted Chicken & Asian Slaw with sriracha-kewpie drizzle?
The total time required to make Coconut Crusted Chicken & Asian Slaw with sriracha-kewpie drizzle is between 40 and 60 minutes.
How many servings does Coconut Crusted Chicken & Asian Slaw provide?
4 servings
What are the main ingredients in Coconut Crusted Chicken & Asian Slaw?
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
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?
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! 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. 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). 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.
What should be prepared from my kitchen to make Coconut Crusted Chicken & Asian Slaw?
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
How many calories does Coconut Crusted Chicken & Asian Slaw have?
1743 calories
How much fat content does Coconut Crusted Chicken & Asian Slaw have?
grams