CHICKENCHICKEN STRIPS WITH POTATO SALAD
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
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.