Mowgli Coleslaw Chicken Bowl
25m prep 20m cook 45m ready
Crispy spiced chicken fillets served over a vibrant coleslaw with mustard seed dressing. The slaw combines shredded cabbage, carrots, apple, and red onion in a creamy lemon-mayo dressing.
Ingredients
- 0.5 small white cabbage shredded
- 2 large carrots peeled and grated
- 1 red onion halved and finely sliced
- 1 apple peeled, cored and grated
- 100 g mayonnaise
- 1 tsp salt
- 0.5 lemon juiced
- 1 tbsp vegetable oil
- 1 tbsp mustard seed
- 3 tbsp plain flour
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 400 g chicken mini fillets
- 1 egg
- 100 g white breadcrumbs
- vegetable oil for shallow frying
Nutrition (per serving, estimated)
Estimated based off 15 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 63.4 mg
- Iron: 2.06 mg
- Magnesium: 60.3 mg
- Phosphorus: 325 mg
- Potassium: 714 mg
- Zinc: 1.45 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 100 g mayonnaise
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 tbsp mustard seed
- 3 tbsp plain flour
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 400 g chicken mini fillets
- 1 egg
- 100 g white breadcrumbs
Prepare
- Shred 0.5 small white cabbage
- 2 large carrots, peeled and grated
- 1 red onion, halved and finely sliced
- 1 apple, peeled, cored and grated
- Juice 0.5 lemon
- vegetable oil, for shallow frying
Let's Cook
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Step 1.
Using a food processor fitted with a blade, shred the white cabbage, grate the carrots, finely slice the red onion, and peel, core, and grate the apple. Alternatively, prepare by hand. Place all prepared vegetables in a large bowl.
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Step 2.
Add the mayonnaise, salt, and lemon juice to the vegetables. Stir to combine.
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Step 3.
Heat the vegetable oil in a frying pan over medium heat. Add the mustard seeds and cook until they start to pop and turn grey, about 1–2 minutes.
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Step 4.
Pour the hot oil and mustard seeds over the coleslaw and toss to combine. Set the coleslaw aside while you prepare the chicken.
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Step 5.
Set 3 wide, shallow bowls on the worktop. In the first bowl, combine the flour, paprika, salt, and black pepper. In the second bowl, beat the egg. In the third bowl, place the breadcrumbs.
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Step 6.
Working with one chicken mini fillet at a time, toss it in the seasoned flour, then dip into the beaten egg, then roll in the breadcrumbs to coat. Set the coated fillet aside and repeat with the remaining chicken.
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Step 7.
Pour vegetable oil into a large frying pan to a depth of 2 cm (¾ in) and heat over medium heat until hot. Fry the chicken in batches, without overcrowding, for 2 minutes on each side, until golden and cooked through.
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Step 8.
Divide the coleslaw into serving bowls and top each with a few pieces of crispy chicken. Alternatively, serve everything in the middle of the table for everyone to help themselves.
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