CRISPY LEMONGRASS CHICKEN + HOMEMADE SLAW
Lots of ingredients but this is a real showstopper. One to make for your girlfriend’s parents. We bake, rather than fry, to keep it healthier.
To make enough for 4:
>> 4 chicken breasts
>> 100g of panko breadcrumbs
>> 100g of flax seeds
>> 25g of plain flour
>> 1 tbsp of sesame seeds
>> 3 tsp of chilli flakes
>> 1 tbsp of garlic powder
>> 2 lemons
>> 1 egg
>> 1 tbsp of soy sauce
>> 100g of panko breadcrumbs
>> 100g of flax seeds
>> 25g of plain flour
>> 1 tbsp of sesame seeds
>> 3 tsp of chilli flakes
>> 1 tbsp of garlic powder
>> 2 lemons
>> 1 egg
>> 1 tbsp of soy sauce
For the side salad:
>> ½ a cucumber
>> 5 radishes
>> 1 bunch of coriander
>> 1 bunch of mint
>> 50g of cashews
>> 1 tbsp of fish sauce
>> 2 tsp of rice wine vinegar
>> 2 tsp of sugar
>> 1 tsp of sesame oil
>> 1 handful of desiccated coconut
>> 1 tsp of lime
>> 5 radishes
>> 1 bunch of coriander
>> 1 bunch of mint
>> 50g of cashews
>> 1 tbsp of fish sauce
>> 2 tsp of rice wine vinegar
>> 2 tsp of sugar
>> 1 tsp of sesame oil
>> 1 handful of desiccated coconut
>> 1 tsp of lime
For the citrus glaze:
>> 2 tsp of lemongrass puree
(make this by chopping up 2 lemongrass stems into small pieces and then blitzing in a blender)
>> 4 tbsp of mayonnaise
(make this by chopping up 2 lemongrass stems into small pieces and then blitzing in a blender)
>> 4 tbsp of mayonnaise
- Preheat the oven at 180°C and line a baking tray with paper.
- Time to prep. your chicken breasts. Place a sheet of greaseproof on your work surface and fold it in half to sandwich the chicken between the two layers. Using a rolling pin, bash the chicken until it’s 2-3 cm thick. Do this in batches.
- Get three bowls. In bowl one, mix all the dry ingredients except the flour together (panko breadcrumbs, flax seeds, garlic granules, sesame seeds, chilli flakes, zest of the lemons, salt, pepper).
- In bowl two, whisk the egg and the soy together. Last but not least, in a shallow bowl pour out your flour.
- Dip each chicken breast into the egg and then into the flour. Dust off any excess flour and then roll your chicken in the breadcrumbs. Fill in any gaps with egg and crumb.
- Pop your chicken breasts on your baking tray and drizzle with olive oil. Then bake depending on your fillet size, however, we recommend 30 mins, making sure to turn your chicken pieces halfway through your cooking time. You want your chicken golden with a crisp texture.
- While the chicken’s in the oven, make your side salad. To start, deseed and slice your cucumber. Thinly slice your radishes and chop your mint and coriander. Mix in a generous amount of salt.
- Mix your fish sauce, sesame oil, rice vinegar, sugar, coconut (saving some for garnish) and lime juice together. Then mix with your salad veg. So fresh.
- For your citrus mayo, mix up all your glaze ingredients - mayo, lemongrass and a dash of water.
- Then chop your cashews as it’s time to serve up. Thinly slice your chicken, spoon up some salad, a sprinkle of cashews and coconut, and drizzle of the citrus glaze. Bosh. Sooo fragrant and crunchy
