If you love bold flavours and vibrant textures, this Blackened Cajun Chicken with Asian Slaw and Sriracha Mayo is the perfect recipe to try at home.
Culinary Columnist and Executive Chef Paul Watters shares this dish, which combines spicy, smoky chicken with crisp, colourful slaw and a creamy, zesty mayo drizzle. With a homemade curry sauce to tie it all together, it’s a restaurant-quality plate that’s surprisingly simple to make—ideal for a dinner that impresses family or friends without spending hours in the kitchen.
Ingredients:
For the Blackened Cajun Chicken:
- 4 chicken fillets, cut into strips
- 2 tbsp Cajun spice seasoning
- 2 tbsp smoked paprika
- 2 tbsp dried mixed herbs
- 2 tbsp garlic powder
- 2 tbsp white pepper
- 2 tbsp salt
- 2 cups plain flour
For the Asian Slaw:
- ¼ white cabbage, finely shredded
- ¼ red cabbage, finely shredded
- 3 carrots, peeled and grated
- 1 large red onion, thinly sliced
- 2 handfuls beansprouts
- 1 handful fresh coriander, roughly chopped
For the Sriracha Mayo:
- 2 cups sriracha sauce
- 2 cups mayonnaise
For the Curry Sauce:
- 1 onion, grated
- 1 clove garlic, grated
- 1 knob of ginger, peeled and grated
- 2 tbsp mild curry powder
- ½ tsp turmeric
- 2 tbsp vegetable oil
- 200ml coconut milk
- 100ml chicken stock
- Salt and pepper, to taste
Method:
1. Prepare the Chicken:
Preheat the oven to 180°C (350°F). In a large bowl, mix all the dry ingredients for the seasoned flour and set aside. Coat the chicken strips in the seasoned flour, shaking off any excess (tip: use a sieve to shake off extra flour). Heat a drizzle of vegetable oil in a large pan over medium-high heat. Cook the chicken for about 4 minutes on one side, then flip and cook another 4 minutes. Transfer to an ovenproof dish and bake for 10 minutes to finish cooking.
2. Make the Curry Sauce:
In a medium pot or small wok, heat the oil and sauté the onion, garlic, and ginger for about 2 minutes. Add the curry powder and turmeric, then pour in the coconut milk and chicken stock. Simmer for 10 minutes, seasoning with salt and pepper.
3. Prepare the Slaw and Mayo:
In a large bowl, mix all the slaw ingredients and chill in the refrigerator until ready to serve. For the sriracha mayo, simply mix the sriracha sauce and mayonnaise in a bowl and set aside.
4. Plate the Dish:
On each plate, spread 2 tablespoons of the curry sauce in the center using the back of a spoon. Place a portion of the slaw on top of the sauce, then arrange the chicken strips over the slaw. Drizzle with sriracha mayo and sprinkle with fresh coriander from a height for a decorative finish. Serve with a wedge of lime on the side.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
Summer Recipes: Asian-Inspired Salmon with Stir-Fried Vegetables and Seasoned Noodle Nest
Summer Recipe: Zesty Griddled Salmon with Avocado-Feta Salsa & Summer Salad
Summer Recipes: Spiced Beef Bonbons with Creamy Pepper Sauce and Curried Buckwheat Couscous
Summer Recipes: Sea Bass on a Bed of Stir-Fried Vegetables with Fiery Red Pepper Sauce
Summer Recipes: Buttermilk & Harissa Chicken Thighs with Vibrant Salad & Spiced Yoghurt Dressing
