Crispy Chicken Salad

Name: Crispy Chicken Salad
Ingredients: 1 egg; 1/4 cup milk; 1 pound chicken tenders sliced if large; 2 cups panko breadcrumbs; 1 bunch watercress trimmed; 1 bunch mint leaves picked; 1 bunch cilantro leaves picked; 2 cucumbers small, halved lengthwise, seeded and sliced; 1 bunch radishes trimmed and thinly sliced; 1 onion small, thinly sliced; vegetable oil for shallow-frying; toasted sesame seeds to serve, optional; 2 tablespoons sweet chili sauce; 2 tablespoons light soy sauce; 2 tablespoons lime juice; 1 tablespoon brown sugar; 1/2 teaspoon sesame oil; 1 clove garlic crushed; 1 teaspoon ginger grated

19 ingredients

5 steps

Ingredients

1 egg
1/4 cup milk
1 pound chicken tenders sliced if large
2 cups panko breadcrumbs
1 bunch watercress trimmed
1 bunch mint leaves picked
1 bunch cilantro leaves picked
2 cucumbers small, halved lengthwise, seeded and sliced
1 bunch radishes trimmed and thinly sliced
1 onion small, thinly sliced
vegetable oil for shallow-frying
toasted sesame seeds to serve, optional
2 tablespoons sweet chili sauce
2 tablespoons light soy sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1/2 teaspoon sesame oil
1 clove garlic crushed
1 teaspoon ginger grated

Directions

1

Whisk egg and milk In a shallow dish. Dip chicken into mixture; coat in breadcrumbs. Arrange on a foil-lined baking pan. Refrigerate 15 mins.
2

For the dressing, whisk all ingredients together in a small bowl. Set aside.
3

Meanwhile, toss watercress, herbs, cucumber, radishes and onion in a serving bowl. Refrigerate until ready to serve.
4

Heat oil in a large, heavy-bottomed skillet on medium heat. Fry chicken, in 3 or 4 batches, 2-3 mins each side, until golden and cooked through. Remove with a slotted spoon; drain on paper towels.
5

Toss salad and chicken with 1/2 of the dressing. Serve warm, with remaining dressing. Sprinkle with sesame seeds, if desired.