Sweet-Soy Chicken Nuggets & Asian Slaw

• Meanwhile, slice avocado in half, scoop out flesh 
and thinly slice. 
• Thinly slice celery
• In a small bowl, combine the mayonnaise, 
sesame oil and soy sauce. Set aside. 

• In a shallow bowl, combine the plain flour and a 
generous pinch of salt. In a second shallow bowl, 
whisk the egg. In a third shallow bowl, combine 
panko breadcrumbs and sweet soy seasoning.
• Coat diced chicken first in the flour mixture, 
followed by the egg and finally in the panko 
breadcrumbs. Transfer to a plate.

• When the wedges have 10 minutes remaining, 
heat a large frying pan over medium-high heat 
with enough olive oil to coat the base of the pan.
• When oil is hot, cook crumbed chicken in 
batches, until golden and cooked through (when 
no longer pink inside), 3-4 minutes each side.
• Transfer to a paper towel-lined plate. 

• Meanwhile, in a medium bowl, combine 
avocado, celery and slaw mix.
• Add Asian chilli dressing and toss to coat.