Sesame-crusted chicken with ‘quickled’ slaw

What’s for lunch? Try our Sesame-crusted chicken with ‘quickled’ slaw recipe! With an explosion of flavour, we promise you’ll make this dish again and again.

INGREDIENTS

• 1 Mediterranean cucumber 400 grams baby carrots, trimmed 1⁄4 small red cabbage
• 1⁄2 cup white-wine vinegar
• 1 tbsp caster sugar
• 1⁄2 tsp sea salt flakes

LIME MAYONNAISE

• 1  cup Japanese mayonnaise
• 2  tsp finely grated lemon rind
• 1 tbsp lime juiceSESAME-CRUSTED CHICKEN
• 2/3 cup plain flour
• 2 eggs
• 1 cup panko breadcrumbs
• 1⁄4 cup white sesame seeds
• 1⁄4 cup black sesame seeds
• 12 chicken tenderloins
• Vegetable oil, for shallow frying
• 1 lime, halved
• Micro herbs, to serve

METHOD

USING a vegetable peeler, slice cucumber and carrots into long, thin ribbons. Finely shred the cabbage. Combine vegetables with remaining ingredients in a large bowl. Stand for 15 minutes.

LIME MAYONNAISE Combine ingredients in a bowl.

SESAME-CRUSTED CHICKEN

Place flour in a bowl. In a separate bowl, add the eggs and lightly beat. Toss breadcrumbs and sesame seeds in a third bowl.

COAT chicken in flour, dip in egg, then coat in breadcrumb mixture.
HEAT 1 cm oil in a large pan over medium heat. Cook chicken in batches, turning frequently, for 31⁄2 minutes or until golden and cooked through. Remove with a slotted spoon and drain onpaper towel.
SERVE chicken with slaw and the lime mayonnaise.

TIP: Chicken tenders are cuts from the underneath chicken breast. Turn a boneless chicken breast over, find the thin membrane that runs along the flap of chicken and cut it away from the breast. Alternatively, you can just cut a whole chicken breast into long slices,