Yield
2 servings
Prep Time
15 Min
Ingredients
Kiwi dip
| 240g | Mayonnaise |
| 2 | Gold kiwi fruits (peeled and coarsely chopped) |
| 40g | Honey |
| ¼ tsp | Salt |
Sweet potato chips
| 300g | Sweet potatoes (peeled) |
| 700ml | Seri Murni Pure Vegetable Oil |
| A pinch | Salt |
| A pinch | Paprika powder |
Fried chicken oats
| 2 | Chicken breasts, approximately 250g each (skin and bones removed) |
| 480ml | V-Soy Original Soya Bean Milk |
| 240g | Blue Key Superfine Superwhite Flour |
| ¼ tsp | Salt |
| ¼ tsp | White pepper powder |
| 90g | Instant oats |
| 700ml | Seri Murni Pure Vegetable Oil |
| 2 | Eggs, grade A (slightly beaten) |
Rocket salad
| 100g | Fresh rocket salad |
| 6 | Cherry tomatoes |
Method
Kiwi dip
- In a bowl, combine mayonnaise, gold kiwi fruit, honey and salt.
- Mix well and chill in the refrigerator.
Sweet potato chips
- Slice sweet potatoes to a thickness of approximately 2mm.
- Heat Seri Murni Pure Vegetable Oil in a pan over high heat.
- Place the sweet potatoes into the oil, adjusting the heat to avoid overcooking the chips.
- Fry until edges curl and are golden brown. Remove from oil and drain on paper towels.
- Season the crispy sweet potato chips immediately with salt and paprika powder.
Fried chicken oat
- Soak the chicken breasts in V-Soy Original Soya Bean Milk for 15 minutes.
- To prepare flour mix, combine Blue Key Superfine Super White Flour, salt, white pepper powder and instant oats. Mix well.
- Coat the chicken breasts with the flour mix.
- Gently dip the chicken breasts into beaten eggs and then coat again with the flour mix, pressing into the crumbs to make sure all sides are well coated.
- Heat Seri Murni Pure Vegetable Oil in a pan over medium heat.
- Fry both sides of the chicken breasts until crispy and golden brown.