Panko breaded chicken with a spicy noodle salad and charred pineapple
Author: Ravenous Fox
Serves: 2
Ingredients
- 150g rice noodles
- 1 clove garlic
- 1 chilli|
- 2 cms ginger
- 2 spring onions
- 3-4 large handfuls of enoki mushrooms
- salt and pepper
- 150g panko breadcrumbs
- 1 tsp garlic salt
- 3 tbsp plain flour
- 3 eggs
- 2 chicken breasts
- 1 pineapple
- 2 pak choi
- a little fresh cress
- fresh coriander
- handful of
- toasted cashews
- drizzle of chilli oil
- For the dressing:
- 3 tbsp light soy
- 1 tbsp dark soy
- 1 tbsp rice wine vinegar
- 1 lime
- 1 tsp ginger
- 1 tsp garlic
Method
- First, mix all the dressing ingredients in a bowl and leave for the flavours to infuse.
- Cook rice noodles in boiling salted water according to pack instructions and then rinse off with cold water.
- Gently fry off the garlic, chilli, ginger, and spring onions for about 1 min just to soften them slightly. Take out and set aside.
- Add the mushrooms to the same pan and cook for about 30 seconds, then set aside on some kitchen roll.
- Season the breadcrumbs with salt and pepper and 1 tsp garlic salt. In another bowl, season the flour with salt and pepper. In another bowl, beat the eggs. Heat a deep fat fryer to 180C.
- Slice the chicken breasts lengthways and roll first in flour, then egg, then crumb. You only need to do this once.
- Skin and core your pineapple and cut into wedges. Heat a little oil in a griddle pan and cook the pineapple chunks just until you have good char lines on each side. Now drop the chicken in to the fryer and cook for 5-6 mins or until golden.
- Gently fry off the pak choi and the fried garlic, ginger, chilli and spring onions you set aside earlier. Add the noodles and mix well. Pour over 4 tbsp of the dressing and add a few coriander leaves and toasted cashew nuts. Take out the chicken and place on kitchen roll to drain off the excess oil.
- Assemble the dish and drizzle a little chilli oil over the chicken and sprinkle over a little cress then serve.
