SESAME-CRUSTED CHICKEN

SERVES 4 PREP + COOK 25 MINS + STANDING

2/ cup (100g) plain flour 3

2 eggs

1 cup (75g) panko crumbs

¼ cup (40g) white sesame seeds

¼ cup (50g) black sesame seeds

12 chicken tenderloins (900g)

Vegetable oil, for shallow-frying

1 lime, quartered

“QUICKLED” SLAW

1 Lebanese cucumber (130g)

400g baby carrots, trimmed

¼ small red cabbage (300g)

½ cup (125ml) white wine vinegar

1 tbsp caster sugar

½ tsp sea salt flakes

LIME MAYONNAISE

1 cup (300g) Japanese mayonnaise

2 tsp finely grated lime rind

1 tbsp lime juice

1 “QUICKLED” SLAW Using a vegetable peeler, mandoline or V-slicer, cut cucumber and carrots lengthways into long thin ribbons. Finely shred cabbage. Combine vegetables with remaining ingredients in a large glass or ceramic (non-reactive) bowl. Stand for 15 mins. Drain.

2 LIME MAYONNAISE Combine ingredients in a small bowl. Season to taste.

3 Place flour in a shallow bowl. Season. In another shallow bowl, lightly beat eggs. Place breadcrumbs and sesame seeds in a third shallow bowl. Toss to combine. Coat chicken tenderloins in flour, dip in egg, allowing excess to drip off, then coat in breadcrumb mixture.

4 Heat 1cm oil in a large frying pan over medium heat. Cook chicken, in batches, turning frequently, for 3½ mins or until golden and cooked through. Remove with a slotted spoon. Drain on paper towel.

5 Serve chicken with slaw, mayonnaise and lime.