CHICKENCHICKEN STRIPS WITH POTATO SALAD

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 15 MINS + CHILL­ING COOK 10 MINS PER SERVE 2280kj

1 tbsp soy sauce 1 tbsp Worces­ter­shire sauce 1 tbsp brown sugar 2 gar­lic cloves, crushed 500g chicken thigh fil­lets ¾ cup dried bread­crumbs veg­etable oil, for shal­low fry­ing sweet chilli sauce, to serve

POTATO SALAD

4 pota­toes, peeled, chunks, boiled 2 stalks cel­ery, trimmed, sliced 2 green onions, thinly sliced 2 tbsp ex­tra-vir­gin olive oil 1 tbsp white wine vine­gar 1 tbsp Di­jon mus­tard ¼ cup mint leaves ¼ cup pars­ley leaves 10g red veined sor­rel In a bowl, com­bine sauces, sugar and gar­lic. Add chicken, toss­ing to coat. Chill 30 mins.

2 POTATO SALAD

In a large bowl, com­bine warm pota­toes with cel­ery and onion. In a small jug, whisk oil, vine­gar and mus­tard to­gether. Sea­son to taste. Pour over pota­toes and toss well. Top with herbs and sor­rel.

Toss chicken in bread­crumbs. In a medium fry­ing pan, heat oil on high. Shal­low-fry chicken in 2 batches, 4-5 mins, turn­ing oc­ca­sion­ally, un­til golden and cooked through. Drain on pa­per towel.

Serve chicken strips with potato salad and sweet chilli sauce for dip­ping.

2.65 PERSERVE

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