Sesame Chicken with Spicy Cucumber (2)

A new recipe from Eleanor Steafel.

Sesame Chicken with Spicy Cucumber (2)
Print Recipe
Sesame Chicken with Spicy Cucumber (2)
Print Recipe
  1. Put a chicken breast in a sandwich bag or between two pieces of cling film or greaseproof paper and bash until it’s about an inch thick. I tend to use a rolling pin for this. Repeat with the second chicken breast.
  2. Take two large plates and a wide bowl. On one plate mix the flour with the paprika and salt. Put the beaten eggs in the bowl. And on the other plate mix the crumbs and sesame seeds.
  3. Dredge the chicken breasts in flour, then egg, then crumbs. Pack the crumbs onto the chicken, pressing them on with your hands.
  4. Set a large frying pan on a medium heat with plenty of oil. Fry the chicken breasts one at a time and for about four minutes on each side. Don’t move it around in the pan; just leave it to really go golden and crisp up. If the crumbs are cooking too quickly, turn the heat down a little. When the chicken is cooked through, remove to a plate and sprinkle with flakey salt. Then repeat with the second one.
  5. While the chicken is cooking, make the cucumber. Put the dressing ingredients in a large bowl and beat with a fork. Add the cucumber and toss in the liquid, making sure the wedges get battered around a bit at the edges while you mix.
  6. Serve the hot chicken with the cold, spicy cucumber.
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