Chili Chicken with Asian Coleslaw | Crispy & Crunchy

Slice or grate the red cabbage, pointed cabbage and carrots into very fine strips. Finely slice the spring onions.

In a large bowl, whisk together the sweet chili sauce, soy sauce, sesame oil, rice vinegar and a pinch of salt to make an aromatic dressing. Add the shredded vegetables, mix well and massage gently so that the slaw becomes tender yet crunchy.

Cut the chicken breast fillet into bite-sized strips. Heat vegetable oil in a pan over high heat and fry the chicken all over for 5–6 minutes until golden brown and crispy.