Ravenous Fox’s panko breaded chicken with a spicy noodle salad and charred pineapple


Panko breaded chicken with a spicy noodle salad and charred pineapple
Serves: 2
  • 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
  1. First, mix all the dressing ingredients in a bowl and leave for the flavours to infuse.
  2. Cook rice noodles in boiling salted water according to pack instructions and then rinse off with cold water.
  3. Gently fry off the garlic, chilli, ginger, and spring onions for about 1 min just to soften them slightly. Take out and set aside.
  4. Add the mushrooms to the same pan and cook for about 30 seconds, then set aside on some kitchen roll.
  5. 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.
  6. Slice the chicken breasts lengthways and roll first in flour, then egg, then crumb. You only need to do this once.
  7. 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.
  8. 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.
  9. Assemble the dish and drizzle a little chilli oil over the chicken and sprinkle over a little cress then serve.

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