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Satay Chicken

Satay Schnitzels with fried snake beans and pickled cucumber

Chicken breasts are sliced thinly, then crumbed using whole-egg mayonnaise instead of an egg wash, which helps the fresh breadcrumbs cling and fry up especially crisp. While the crumbed schnitzels chill, cucumber is quick-pickled in apple cider vinegar with sugar and salt flakes, and a satay sauce is warmed through from almond butter, coconut milk, garlic and soy, finished with lime juice and sambal oelek. The schnitzels are fried in batches until golden, then snake beans are tossed in the same pan with a little more sambal. Serve together, scattered with coriander, with the satay sauce alongside.
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Ingredients Method

Ingredients
  

  • 2 1/2 tsp Caster sugar
  • 1/4 cup Organic apple cider vinegar
  • 1 Telegraph cucumber thinly sliced
  • 1/3 cup Almond butter
  • 1 clove Garlic crushed
  • 1/3 cup Soy sauce
  • 1 Lime juiced
  • 1 1/2 tbs Sambal oelek
  • 2 Chicken breasts skin off
  • 1/3 cup Plain flour
  • 1 cup Whole-egg mayonnaise
  • 3 cups Fresh breadcrumbs
  • Sunflower oil for frying
  • 350 g Snake beans chopped
  • Finely chopped coriander to serve
  • 3/4 cup Coconut milk

Method
 

  1. Thinly slice chicken lengthways to about 8mm thick. Place the flour, mayonnaise and breadcrumbs in 3 separate bowls. Coat chicken in flour, then mayo then breadcrumbs. Chill till ready. Heat oil and cook chicken in batches until golden and crisp. Drain on paper towel and keep warm. Discard oil and wipe out pan. Add beans and remaining 1 tbs sambal oelek. Toss 2 to 3 mins. Divide schnitzels among serving plates. Add pickled cucumber and bean mixture and sprinkle with coriander. Serve with satay mixture.
  2. Place 1 tsp sugar in a bowl. Add vinegar and 2tsp salt flakes, and stir until sugar dissolves. Add cucumber and stir to coat. Set aside.
  3. Place almond butter, coconut milk, garlic and soy in a saucepan with remaining 11/2 tsp sugar. Place over low heat and cook, stirring, for 5 minutes or until warm. Stir through lime juice and 2 tsp sambal oelek, and season. Set aside.