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Sweet-Soy Crumbed Chicken & Sesame Kumara with Ponzu Slaw & Mayonnaise

Keep chicken strips tender and tasty with an easy sesame coating – just toss it in a quick mix and you’re done! With a crisp ponzu slaw, roasted sesame kumara and creamy mayo, this family delight combines colours and textures for a delicious feast! This recipe is under 650kcal per serving.

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Kid Friendly Under 650kcal Climate Superstar Over 30g Protein Air Fryer Friendly
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 olive oil
  • 1 kumara
  • 1 soy sauce
  • 1 sachet sesame seeds
  • 1 cucumber
  • 2 plain flours
  • 1 sachet sweet soy seasoning
  • 1 egg
  • 1 packet ponzu sauce
  • 1 packet mayonnaise
  • 0.75 packets panko breadcrumbs
  • 1 packet chicken breast strips
  • 1 bag shredded cabbage mix
  • 2 garlics
  • 1 olive oil
  • 2 kumaras
  • 2 soy sauces
  • 1 sachet sesame seeds
  • 1 cucumber
  • 4 plain flours
  • 2 sachets sweet soy seasoning
  • 2 eggs
  • 1 packet ponzu sauce
  • 1 packet mayonnaise
  • 0.75 packets panko breadcrumbs
  • 1 packet chicken breast strips
  • 1 bag shredded cabbage mix
  • 4 garlics

Instructions

  1. • See Air Fryer Tips (below)!
    • Preheat oven to 220°C/200°C fan-forced. Peel
    kumara, then cut into bite-sized chunks.
    • Place kumara on a lined oven tray. Sprinkle over
    sesame seeds. Drizzle with olive oil and toss to
    coat. Roast until tender, 20-25 minutes.
    • Meanwhile, finely chop garlic. In a small bowl,
    combine garlic and the soy sauce.
    • In the last 5 minutes of kumara cook time,
    pour the soy-garlic mixture over the kumara.
    Return to the oven, then roast until tender and
    caramelised.
  2. • While the kumara is roasting, thinly slice
    cucumber into half-moons.
  3. • In a shallow bowl, combine the plain flour and
    sweet soy seasoning. In a second shallow bowl,
    whisk the egg. In a third shallow bowl, combine
    panko breadcrumbs (see ingredients) and a
    pinch of salt.
    • Coat chicken breast strips in the flour mixture,
    followed by the egg and finally the panko
    breadcrumbs. Transfer to a plate.
    Little cooks: Help with cracking and whisking
    the egg.
  4. • Heat a large frying pan over medium-high heat
    with enough olive oil to cover the base.
    • Cook crumbed chicken in batches, until golden
    and cooked through, 3-4 minutes each side.
    Transfer to a paper towel-lined plate.
    TIP: Add extra oil if needed so the chicken doesn't
    stick to the pan.
  5. • While the chicken is cooking, combine shredded
    cabbage mix, cucumber and ponzu sauce in a
    large bowl. Season to taste.
    Little cooks: Take charge by combining the
    ingredients for the slaw.
  6. • Divide sweet-soy crumbed chicken, sesame
    kumara and ponzu slaw between plates. Serve
    with mayonnaise. Enjoy!