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Français (French)
AuthorFatouCategoryMain dishes, Plat principalDifficultyBeginner
For the cabbage salad (which can be replaced by another accompaniment such as rice), rinse and finely chop the cabbage.
In a bowl, mix vinegar, sugar, sesame oil and nuoc-mâm
pour it on the cabbage, Salt to your suitability et mix well.
Marinate for at least 1 hour.
Serve with sesame seeds on top.
For the chicken, to guarantee an even cooking and good shape, flatten with a meat tenderizer or a pastry roll until the breasts have the same thickness on the whole surface.
In 3 separate containers, put flour, breadcrumbs and eggs previously beaten.
Pass each breast in the flour to cover them on both sides, do the same in the beaten eggs, repeat the operation twice for a better coating.
Finish by covering the breast with breadcrumbs.
Leave to rest for 10 minutes before cooking for more grip.
In a hot oil (180oC if using a deep fryer) fry the breasts until golden brown
For the sauce, simply but evenly mix the ingredients together.
Ingredients
Directions
For the cabbage salad (which can be replaced by another accompaniment such as rice), rinse and finely chop the cabbage.
In a bowl, mix vinegar, sugar, sesame oil and nuoc-mâm
pour it on the cabbage, Salt to your suitability et mix well.
Marinate for at least 1 hour.
Serve with sesame seeds on top.
For the chicken, to guarantee an even cooking and good shape, flatten with a meat tenderizer or a pastry roll until the breasts have the same thickness on the whole surface.
In 3 separate containers, put flour, breadcrumbs and eggs previously beaten.
Pass each breast in the flour to cover them on both sides, do the same in the beaten eggs, repeat the operation twice for a better coating.
Finish by covering the breast with breadcrumbs.
Leave to rest for 10 minutes before cooking for more grip.
In a hot oil (180oC if using a deep fryer) fry the breasts until golden brown
For the sauce, simply but evenly mix the ingredients together.