Crispy chicken salad with sweet and sour prawns

In Ching-He Huangs recipe for a quick and filling salad, both the chicken and prawns stay deliciously succulent
By Ching-He Huang
Crispy chicken salad with sweet and sour prawns
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • groundnut or vegetable oil, for deep and shallow frying
  • 100 g cornflour
  • 1 egg
  • 1 skinless chicken breast fillet, sliced crossways
  • 3-4 tbsp breadcrumbs
  • 2 tbsp sea salt
  • 2 tsp dried red chilli flakes, plus 1 pinch extra
  • 1 cloves garlic, finely chopped
  • 1 leek, finely sliced
  • 1 tbsp honey
  • 1 tsp soy sauce
  • 1 tsp sherry vinegar
  • 1 tbsp lime juice
  • 6-8 uncooked shelled de-veined prawns, tails on
  • 50 g cashew nuts
  • 4-6 large leaves cabbage


1. Slowly heat 600ml vegetable oil in a wok until a cube of bread dropped in sizzles and turns golden brown in 15 seconds.

2. Meanwhile, mix together the cornflour and egg to make a smooth batter. Coat the chicken pieces in the batter, then roll in the breadcrumbs, shaking off any excess. In a shallow dish, combine 1 tablespoon sea salt with 2 teaspoons chilli flakes and set aside.

3. Carefully drop the crumbed chicken pieces into the hot oil. Cook for 3-4 minutes, or until golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper. While still hot, roll the chicken in the chilli salt, then set aside.

4. Heat a few tablespoons of vegetable oil in another wok. Add the garlic and a pinch of chilli flakes and fry for about 1 minute. Add the leeks, honey, soy sauce, sherry vinegar, lime juice and prawns. Stir in the cashew nuts and cook for 2-3 minutes, or until the prawns are cooked through.

5. Briefly blanch the cabbage leaves in a pan of boiling water until softened. Drain, then take two serving bowls and place three leaves in the bottom of each.

6. Spoon the prawn stir-fry into one of the serving bowls and place the deep-fried chicken in the other. Serve both at the same time.

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