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.
- 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
- 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
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.
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,