Salt and pepper crumbed chicken with cucumber and wakame salad

Ingredients

• 1 short cucumber, thinly sliced
• 1 small piece dried wakame, soaked in water, drained
• sea salt flakes and ground white pepper, to taste
• 4 chicken thigh fillets, cut into large bite size pieces
• 75 g (½ cup) plain flour, for dusting
• 2 eggs
• 60 g (1 cup) panko crumbs or other dried breadcrumbs
• vegetable oil, for shallow frying

Dressing

• 3-4 drops sesame oil
• pinch of salt
• 2 tbsp rice wine vinegar
• 1 tbsp soy sauce
• 1 tbsp mirin

Instructions

1. Thinly slice the cucumber into rounds, then season lightly with salt. Coarsely chop the wakame. Squeeze out as much juice as possible from the cucumber, then place in the bowl with the wakame and stir to combine. Set aside.
2. For the dressing, place all the ingredients in a small bowl and stir to combine.
3. Season the chicken all over with salt and white pepper.
4. Place the flour in a shallow bowl, lightly beat the eggs in another and place the breadcrumbs in a third bowl.
5. Lightly dust the chicken thighs in flour, dip into the egg, then coat in the breadcrumbs.
6. Heat about 1 cm oil in a large, heavy-based frying pan over high heat. Add the crumbed chicken thigh, then reduce the heat to medium. Cook, turning occasionally until golden and cooked through. Drain on a paper towel lined plate.
7. Add the dressing to the cucumber mixture and stir to combine.Serve with the chicken.

Photography by Kitti Gould.

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