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Crunchy chicken, sesame parsnip chips & cabbage slaw
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380g pack 2 medium chicken breast fillets
2 tsp Cooks’ Ingredients Gochujang Paste
2 medium parsnips, quartered and cut into pointy chips
Vegetable oil, for shallow frying and roasting
1 tsp sesame seeds
125g gluten free self-raising flour, seasoned (see tip)
2 tbsp mayonnaise
2 tsp Chinese rice vinegar
1 tsp finely grated fresh ginger
¼ Savoy cabbage, thinly shredded
1. Slice the chicken horizontally, almost all the way through, then open out to make a heart shape. Mix the buttermilk with the gochujang paste in a wide bowl, season and add the chicken. Cover and chill for 30 minutes if you can.
2. Preheat the oven to 200°C, gas mark 6. Boil the parsnips in salted water for 5 minutes, then drain and let them steam dry. Toss into a large roasting pan with 1 tbsp oil and the sesame seeds. Roast for 20 minutes, until golden.
3. One piece at a time, dredge the chicken in the flour, then dunk it back into what’s left of the buttermilk, then dredge it in the flour again. Heat 1 cm oil in a wide frying pan (it’s hot enough when a little of the batter mix starts sizzling straight away) and fry the chicken for 5 minutes on each side, until crisp, golden, cooked through, the juices run clear and no pink meat remains.
4. Mix together the mayonnaise, rice vinegar, ginger and some seasoning in a large bowl, then toss in the cabbage. When the chicken is ready, lift it out with a slotted spoon. Blot with kitchen paper, sprinkle with flaky salt and serve with the parsnip chips and cabbage slaw.
Cook’s tip Gluten free flour will give the coating lots of crunch, but if unavailable, use standard self-raising flour instead. If you fancy a dollop of gochujang ketchup with your chicken, mix 1 tbsp ketchup with 1 tsp gochujang paste and 1 tsp maple syrup (or clear honey).
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