Vietnamese Crispy Chicken Goujon Salad
Vietnamese marinated chicken goujons cooked in a crispy batter, served with a salad of noodles, red cabbage, peppers, carrots, spring onions & salty cashews.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Skillet
- Stove
- Tongs
- Slotted spoon
- Paper towel
- Measuring cup
- Measuring spoon
- Saucepan
- Colander
- Plate
- Serving bowl
- Spoon
- Fork
- Peeler
- Grater
Ingredients
- 1/4 tsp baking powder
- 1/2 whole bell pepper (red)
- black pepper (to taste)
- 5 grams brown sugar
- 1 whole carrots
- 2 fillet chicken breasts
- 1/2 whole cucumber
- 1 tbsp fish sauce
- 1/2 whole fresh chilli
- 12 sprigs fresh coriander
- 2 cm fresh ginger
- 4 sprigs fresh mint
- 1 clove garlic
- 2 grams granulated sugar
- 1 whole lime
- 3 tbsp olive oil
- 25 grams plain flour
- 30 grams red cabbage
- salt (to taste)
- 35 grams salted cashew nuts
- 2 tbsp soy sauce
- 20 grams Spinach
- 1 whole spring onions
- 1 . sunflower oils (for frying)
- 2 portions vermicelli noodles
- 95 ml water
- 1/2 tbsp white wine vinegar
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