This dish is easy to prepare, yummy and super healthy-ish.
Step 1: Prepare chicken
2 deboned chicken thigh fillets
1 tbsp shredded ginger (put more if you love ginger)
3 tbsp light soy sauce
1 tsp sushi seasoning
1 tbsp plain flour
Cut chicken thighs into bite-size pieces and place in a bowl. Add ginger, soy sauce and sushi seasoning. Mix and marinate for 20 minutes.
Step 2: Mix salad
1 medium-sized bowl of mixed leafy greens
1 red capsicum, diced
6 cherry tomatoes, cut in wedges
1/2 avocado, sliced
Combine all in a salad bowl.
For dressing, mix extra-virgin olive oil with lemon juice and seasoning. Taste and adjust ingredients as desired, and pour into the salad bowl. Set aside.
Step 3: Cook
Heat vegetable oil in a fryer. Use the end of a bamboo chopstick to check if the oil is hot – when bubbles appear out of the chopstick, you’re good to go.
Mix the flour. Flour the marinated chicken and dust off excess and fry. Do this one batch at a time. The chicken is cooked when it’s golden brown. Let it sit before serving.
Step 4: Serve
Scoop and distribute salad into small bowls, and place chicken pieces on top. Voila!
PS: A dollop of Japanese mayonnaise goes well with this dish.
Let me know how you go with this recipe.