COCONUTCOCONUT-CRUMBECRUMBED CHICKEN

SERVES 4 PREP 20 MINS + CHILLING COOK 20 MINS PER SERVE 3387kj

500g chicken thigh fillets, trimmed, flattened slightly ½ cup plain flour ½ cup milk 2 ½ cups moist coconut flakes oil, for shallow frying

PICKLED NOODLE SALAD

2 x 85g packet 2-minute noodles ¼ cup white vinegar 2 tbsp sugar 1 Lebanese cucumber, cut into ribbons 1 orange, segmented 2 tsp grated orange zest 1 tbsp sweet chilli sauce sliced green onion, to serve

Dust chicken in flour. Dip into milk, press into coconut flakes. Cover. Chill 30 mins.

2 PICKLED NOODLE SALAD Cook noodles without flavour sachet. Drain, rinse with cold water, place in a bowl. In a jug, whisk vinegar and sugar together until sugar has dissolved. Add half mixture to noodles, tossing to coat. Combine remaining dressing with cucumber, orange, zest and sweet chilli sauce.

In a frying pan, heat oil on high until a few crumbs sizzle as soon as they are added.

Shallow fry chicken in 2 batches, 3-4 mins, each side. Drain on paper towel.

Serve chicken with noodle salad, topped with onion. Accompany with sauce.