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Karaage Chicken Schnitzel with Fennel Cabbage Slaw
Karaage Chicken Schnitzel with Fennel Cabbage Slaw – Recipe

Karaage means "deep fried" in Japanese, and this karaage-style schnitzel uses the thigh cut which holds a lot of flavour and stays juicy after frying. KNORR Japanese Teriyaki Sauce and the star anise provide a familiar soy-infused sweetness that perfectly balances the fried chicken.

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Ingredients per serve

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What you need

Karaage means "deep fried" in Japanese, and this karaage-style schnitzel uses the thigh cut which holds a lot of flavour and stays juicy after frying. KNORR Japanese Teriyaki Sauce and the star anise provide a familiar soy-infused sweetness that perfectly balances the fried chicken.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Schnitzel

    • Prepare the chicken thigh fillets with a meat mallet.
    • Crumb the chicken with flour, eggs, and panko crumbs in that order.
    • Fry until golden and cooked through. Drain.

  3. Gravy

    • Combine KNORR Golden Roast Gravy and 500 ml of warm water in a saucepan. Simmer for 2–3 minutes.
    • Stir through KNORR Japanese Teriyaki Sauce and star anise. Set aside and keep warm.

  4. Slaw

    • Toss shaved fennel and shredded red cabbage together with HELLMANN'S Real Mayonnaise.

  5. To Serve

    • Top the schnitzel with teriyaki gravy and accompanied with slaw and lime wedges.
    • Garnish with sesame seeds and fennel fronds. Serve.

  6. Chef's Tip

    • Add some finely shredded pickled ginger to the slaw for extra Japanese zing.
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