The Courier-Mail




PREPARATIO­N TIME: 25 MINUTES COOKING TIME: 15 MINUTES SKILLS: CAPABLE 1 large (about 350g) chicken breast fillet 1 tbsp soy sauce 1 garlic clove, crushed 40g (¼ cup) plain flour 1 egg 50g (1 cup) panko breadcrumb­s 2 tbsp sesame seeds 1 tbsp rice wine vinegar 1 tsp caster sugar 1 carrot, peeled into ribbons 2 radishes, thinly sliced 150g (1 cup) frozen peas 1½ tbsp Kewpie mayonnaise 1 tsp wasabi paste 2 tbsp coconut oil Asian salad greens, to serve 4 white bread rolls, split Kewpie mayonnaise, extra, to serve METHOD 1. Cut chicken in half horizontal­ly, then half again diagonally. Combine soy and garlic in a shallow bowl. Dip chicken in soy mixture. Turn to coat. Place flour on a plate. Whisk egg in a shallow bowl. Combine panko and sesame seeds on a separate plate. Dip chicken in flour, egg, then panko mixture. Transfer to plate lined with baking paper. Place in the fridge for 5 minutes to firm. 2. Meanwhile, whisk vinegar and sugar in a glass bowl. Season, then add carrot and radish. Toss to combine. Set aside to develop the flavours. 3. Place peas in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain. Process peas, mayo and wasabi in a food processor until smooth. Season. 4. Heat coconut oil in a non-stick frying pan over medium heat. Cook chicken, turning, for 6 minutes or until golden and cooked through. 5. Divide salad greens among roll bases. Top with pickled vegies, chicken and pea mixture. Drizzle with extra mayo and top with roll tops. RECIPE: KATRINA WOODMAN PHOTOGRAPH­Y: JEREMY SIMONS

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