Crispy Chicken & Sriracha Slaw

YIELD: Serves 6-8



60 g Egg-free Dip R/P (06009010)

1 cup Water

16 Chicken thigh fillets

400 g All Purpose Coating R/P (06139050)


1 cup Water

2 Tbsp Lemon juice

100 g (1/5 sachet) Deli Whip™ Imitation Cream Powder with Palm Kernel Fat (06851030)


2 ½ medium Carrots, grated

½ medium Cabbage, shredded

1 cup Delinnaise (07663050)

1 ½ cups Sriracha Mayo-style Sauce (07665025)


Mix together the Egg-free Dip and water. Dip the chicken fillets into the egg-free dip and coat with the All Purpose Coating. Place the coated chicken in a fryer with the basket fully submerged in the oil. Do not stack the chicken in the basket. Deep-fry in batches at 160°C for ± 4 - 6 minutes or until golden brown and cooked through. To make the sour cream: Mix together the water and lemon juice in a bowl. Gradually add the Deli Whip™ Imitation Cream Powder to the liquid while whisking. Mix until lump free and sour cream consistency. To make the coleslaw: Mix together the carrots and cabbage in a bowl. Whisk together the Delinnaise and Sriracha Mayo-Style Sauce, and add to the carrot and cabbage mixture. Mix well. Serve with the crispy chicken drizzled with sour cream.