Tonight’s recipe

Crunchy sesame chicken with spicy cucumbers

Serves 2 Ingredients For the chicken

2 chicken breasts 60g plain flour

1 tsp smoked paprika 1 tsp fine salt

2 eggs, beaten

80g panko breadcrumbs 1 tbsp sesame seeds Rapeseed oil, for frying

For the cucumbers

1 tbsp sesame oil

2 tsp chilli sauce (I used sriracha)

1 lime, juiced

½ tsp salt

1 tsp maple syrup or honey ⅔ of a cucumber, cut into wedges (should be cold from the fridge)

Method

Put a chicken breast in a sandwich bag or between two pieces of cling film or greaseproof and bash until it’s about an inch thick. I tend to use a rolling pin for this. Repeat with the second chicken breast.

Take two large plates and a wide bowl. On one plate mix the flour with the paprika and salt. Put the beaten eggs in the bowl. On the final plate mix the crumbs and sesame seeds.

Dredge the chicken breasts in flour, then egg, then crumbs. Really pack the crumbs on to the chicken, pressing them on with your hands.

Set a large frying pan on a medium heat with plenty of oil. Fry the chicken breasts one at a time and for about four minutes on each side. Don’t move them around in the pan, just leave to go golden and crisp up. If the crumbs are cooking too quickly, turn the heat down a little. When the chicken is cooked through, remove to a plate and sprinkle with flakey salt. Then repeat with the second one.

While the chicken is cooking, make the cucumber. Put the dressing ingredients in a large bowl and beat with a fork. Add the cucumber and toss in the liquid, making sure the wedges get battered around a bit at the edges while you mix.

Serve the hot chicken with the cold, spicy cucumber.