Dressing ▢3 tablespoons honey ▢1 1/2 tablespoons rice wine vinegar ▢1/4 cup mayonnaise ▢1 teaspoon Dijon mustard ▢1/8 teaspoon sesame oil Fried Chicken ▢2 chicken breast ▢1 egg ▢1 cup milk ▢1 cup all-purpose flour ▢1 cup panko ▢1 teaspoon salt ▢1/4 teaspoon pepper ▢3 cups vegetable oil for frying Salad ▢4 cups romaine lettuce chopped ▢1/2 cup red cabbage chopped ▢1/2 cup napa cabbage chopped ▢1 carrot shredded ▢3 tablespoons sliced almonds
Refrigerate all vinaigrette components after combining them in a blender, until serving.
Preheat the oil in a large saucepan over medium-high heat. While that warms, separate the chicken breast into a number of elongated, thin segments. Aside; set aside.
In a small basin, whisk together the egg and milk. Combine the flour, panko, salt, and pepper in a separate basin. After dipping the segments in the egg mixture, thoroughly coat them in the flour.
Add chicken strips to heated oil and fry with care for three to four minutes, or until golden brown and thoroughly cooked. Place to settle on a paper towel. Cut into bite-sized segments once cooled.
Combine the romaine, red cabbage, Napa cabbage, and carrots in order to assemble the salad.
Sprinkle chicken portions that have been chopped with almonds. Appear and savor with a delectable honey oriental marinade.