SESAME-CRUSTED CHICKEN WITH ‘QUICKLED’ SLAW

PREP + COOK TIME 35 MINUTES (+ STANDING) SERVES 4

2/3 cup (100g) plain flour

2 eggs

1 cup (75g) panko breadcrumbs

¼ cup (40g) white sesame seeds

¼ cup (50g) black sesame seeds

12 chicken tenderloins (900g) vegetable oil, to shallow-fry

1 lime, halved

‘QUICKLED’ SLAW

1 lebanese cucumber (130g)

400g baby carrots, trimmed

¼ small red cabbage (300g)

½ cup (125ml) white wine vinegar

1 tablespoon caster sugar

½ teaspoon sea salt flakes

LIME MAYONNAISE

1 cup (300g) japanese mayonnaise

2 teaspoons finely grated lime rind

1 tablespoon lime juice

1 Make “quickled” slaw. Make lime mayonnaise.

2 Place flour in a shallow bowl; season. In another shallow bowl, lightly beat eggs. Place breadcrumbs and sesame seeds in a third shallow bowl; toss to combine. Coat chicken tenderloins in flour, dip in egg, allow excess to drip off, then coat in breadcrumb mixture.

3 Heat 1cm of oil in a large frying pan over medium heat. Cook chicken, in batches, turning frequently, for 5 minutes, or until golden and cooked through. Remove with a slotted spoon; drain on paper towel.

4 Serve chicken with “quickled” slaw, lime mayonnaise and lime halves.

‘QUICKLED’ SLAW

Using a vegetable peeler, mandoline or V-slicer, cut cucumber and carrots lengthways into long, thin ribbons. Finely shred cabbage. Combine vegetables with remaining ingredients in a large glass or ceramic (non-reactive bowl); stand for 15 minutes. Drain.

LIME MAYONNAISE

Combine ingredients in a small bowl; season to taste.