Macclesfield Express - - LEISURE - AN­DREW NUTTER


A FAN­TAS­TIC ap­pe­tiser idea or light sup­per, do try and source the panko as it gives the chicken that ex­tra crunch when eat­ing. Serves 4 In­gre­di­ents:

One chicken supreme – skin re­moved

One ta­ble­spoon kimchi rub

Two ta­ble­spoons olive oil 50g plain flour 200ml buttermilk and one egg – mixed to­gether

100g panko bread­crumbs

Veg­etable oil for deep fry­ing To Serve:

Ver­mi­celli noo­dles – blanched Pinch chilli flakes One al­fonso mango – flesh diced Fresh co­rian­der Squeeze of fresh lime Method: 1. Take the chicken supreme and slice into four es­cal­lops and place into a bowl, scat­ter over the Kimchi rub add the olive oil and toss briefly. Leave to mari­nade for two hours. 2. Take each piece of chicken and pat with the flour, then coat in the buttermilk egg mix, and then in the panko bread­crumbs. 3. When ready to serve heat the veg­etable oil to 170C and fry un­til golden brown and cooked through. 4. Place some ver­mi­celli noo­dles on serv­ing plates, a pinch of chilli, a scat­ter­ing of mango and co­rian­der, the chicken on top and fi­nally a squeeze of lime.

Nut­ters Res­tau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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