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My Kitchen Rules NZ


Ep16 Josh and Aaron - Chicken Tenders with Asian Slaw

Check out Aaron and Josh's Chicken Tenders and Panko and Parmesan crumb with Asian slaw recipe from TV ONE's My Kitchen Rules NZ (Source: © Pepe De Hoyos)

© Pepe De Hoyos

Serves: 12



  • 3 Free Range Chicken Breasts 
  • 1 470ml Butter milk
  • 1 cup Perfect Italianio Parmesan, grated
  • 2 cup Panko Breadcrumbs
  • 1 cup Flour seasoned.
  • 4 Fresh Eggs
  • 1 Bunch Parsely

Asian slaw

  • 1/2 White cabbage 
  • 1/2 Red cabbage 
  • 4 Carrots
  • 1 Red capsicums
  • 1 Yellow capsicum
  • 1/2 Bunch Coriander
  • 1/2 Bunch Mint 


  • 250g Mayonnaise 
  • 1 bulb Garlic roasted 
  • 1 Onion, chopped
  • 2 Tbsp. Ginger, grated
  • 2 Tbsp. White wine vinegar
  • 1 Tbsp. Fish sauce
  • 6 Tbsp. Soy sauce
  • 6 Tbsp. Honey 

Garlic, soy and honey dipping sauce

  • 1 Onion, finely diced
  • 1 Bulb Garlic
  • 3 tbsp. Ginger, grated
  • 2 tbsp. White vinegar
  • 1 Tbsp. Fish sauce
  • 6 Tbsp. Soy sauce
  • 5 Tbsp. Brown sugar
  • 2 tbsp. Flour
  • 6 tbsp. Honey
  • 1 Lime, juiced
  • 1 Orange, juiced




  1. Slice the chicken length ways into 1cm strips then cut in half. Will give Approx. 24 chicken tenders. Soak chicken in a large bowl coated by the buttermilk cover and refrigerate for an hour. 
  2. In three separate bowls place seasoned flour, beaten eggs and mixture of Panko Crumbs, cheese and Parsley.
  3. Pull chicken out of the buttermilk one a time, draining of any excess buttermilk. Place in the Flour then the eggs and finish with the Crumbs and place on plate. 
  4. After all have been crumped place in fridge for 30 minutes. Shallow fry until golden brown on both sides. Place on baking tray and in the oven at 200degrees for 8 - 10 minutes or until cooked through.
  5. To make the mayonnaise, sauté the onion and finely chopped garlic. Add ginger and the rest of ingredients and season to taste
  6. For the slaw, Julienne all ingredients except Mint and Coriander, add chopped mint and roughly chopped coriander. Add Asian Mayonnaise and toss, chill in fridge for 30 minutes then serve
  7. Sauté onion and finely chopped garlic. Add butter, flour add sugar Cook for 3 minutes. Add ginger and water add the rest of ingredients. Ensure thickness is consistent of a dipping sauce. Pass through a sieve and serve.


This recipe has been supplied to TVNZ by the My Kitchen Rules New Zealand contestants. TVNZ has not tested this recipe and results may differ from those expected.