Crumbed Sichuan Chicken & Fries
with Peanuts & Creamy Slaw
- Eggs
- Gluten
- Gluten(Wheat)
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
- Milk
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
- Eggs
- Fish
Wait, did you smell that crumbed chicken? It smells so good and it’s all thanks to the rising star, taste sensation, Sichuan garlic paste. That’s right, your mouth is watering all because of those irresistible flavours. Alongside a serving of fries, cooking up this dinner will make you the talk of the town.
Ingredients
3
potato
1
cucumber
½
lemon
1 bag
slaw mix
1 packet
mayonnaise
(Contains: Eggs May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat))
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Wheat, Cashew, Almond, Sesame, Soy, Milk, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 packet
Japanese Dressing
(Contains: Gluten(Wheat), Sesame, Soy May be present: Eggs, Fish)
1 packet
Sichuan garlic paste
(Contains: Sesame, Soy)
Not included in your delivery
1
olive oil
1.5 tsp
plain flour
(Contains: Gluten)
½ tsp
salt
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
Little cooks: Kids can help toss the fries.
• While the fries are baking, thinly slice cucumber. Slice lemon into wedges.
• In a large bowl, combine slaw mix, cucumber, Japanese dressing, mayonnaise and a good squeeze of lemon juice. Toss to coat and season with salt and pepper.
Little cooks: Kids can help by combining the ingredients for the slaw!
• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. • In a shallow bowl, combine the plain flour, salt and a good pinch of pepper. • In a second shallow bowl, add Sichuan garlic paste. • In a third shallow bowl, place panko breadcrumbs. • Coat chicken breast first in the flour mixture, followed by the Sichuan paste and finally the panko breadcrumbs. Transfer to a plate.
• Heat a large frying pan over medium heat with enough olive oil to coat the base of the pan. • Cook crumbed chicken in batches until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the crumb doesn't stick to the pan.
TIP: The chicken may char slightly in the pan, but this adds to the flavour!
• Divide fries, crumbed Sichuan chicken and creamy slaw between plates. • Sprinkle with crushed peanuts. • Serve with any remaining lemon wedges. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the peanuts! Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Sichuan garlic paste under the crumb delivers a distinctive, well-received flavour that sets this schnitzel apart from a classic crumb.
- Ease of prep: The three-bowl crumbing process works well; one reviewer suggested spreading the Sichuan paste onto the chicken before coating in flour, rather than dipping, for more even coverage.
- Suggestions: Add extra oil to the pan if the crumb starts to stick, and keep the heat at medium to avoid the crumb darkening too quickly before the chicken is cooked through.
