Coconut&Panko Coated Chicken with Fresh Lime Salad
A Thai and Japanese inspired lunch!
2-3 tbs Panko Crumbs
2 tbs Unsweetened Desiccated Coconut
2 tbs Spelt Flour
½ - 1 tsp Garlic Powder
1 tsp Paprika
1 tsp Salt
To taste Black Pepper
1 tsp Onion Salt
½ Boneless Chicken Breast: Cut in to desired pieces
Olive oil – For frying
Handful Fresh Spinach
2 wedges Lime
Half Yellow Pepper
½ Red Onion
In a bowl mix together Panko, Spelt flour, coconut with salt, black pepper, garlic powder, paprika and onion salt.
In a separate bowl crack an egg and whisk.
Fill a pan with olive oil, enough to fry the chicken. Remember the wider the pan the more oil you will need, so aim for a narrower one. Heat on the hob, olive oil has a high smoking point so tends to take longer to heat up.
Dip the chicken in to the egg until completely covered and then the dry mixture again make sure the piece is as coated as you can get it.
Test the oil by dropping some of the egg mixture, if it fries upon contact the oil is hot enough, at the pieces in to the oil and lower the temperature under the pan.
Turn the pieces over when they begin to go golden brown, when fully cooked (to check take a piece out and cut in half if the chicken is completely white then its done)place on a plate with a paper towel on to dry off the oil.
Don’t forget to turn the hob off after the frying is completed.
Jullienne (thinly slice) a cucumber place in a bowl or lunch box.
Slice a red onion thinly and place on top of the cucumber you may add a little salt at this stage (not a lot) Salt allows the juices to leech allowing for a juicier and more flavoursome vegetable.
Slice and deseed the pepper and layer on top of the onion, cover the pepper with fresh spinach leaves.
Add the now dry chicken pieces and put two wedges of lime on side. Squeeze the lime on the salad and mix, then eat with the chicken pieces.
Voila, a Japanese and Thai inspired lunch.
**Cooking is a very personal venture. I don’t believe in measurements in cooking – baking that’s a different story. But in cooking, it is truly up to the cook how much you want to add, unless I specifically state this must be followed strictly. The measurements I have put up are what I used, when you try the recipe play with the ingredients, you might prefer more coconut, different vegetables in the salad, a little more or less salt. Just try anything and enjoy yourself! Cooking is not a chemistry experiment unless you’re using a Heston Blumenthal recipe, so taste and amend as you go.