Ingredients
- red chilli 1, thinly sliced
- rice wine vinegar 2 tbsp
- skinless chicken breast 2 large
- plain flour 6 tbsp
- eggs 2, beaten
- dried breadcrumbs 140g
- roasted peanuts 4 tbsp, finely chopped
- sunflower oil or vegetable oil 2 tbsp
- mini baguette or hot dog buns 4
- coriander bunch
- carrot 2, cut into matchsticks
- ready-made crispy onions 2 heaped tbsp
SATAY SAUCE
- rice vinegar 2 tbsp
- crunchy or smooth peanut butter 2 tbsp
- light soy sauce 2 tbsp
- sweet chilli sauce 2 tsp
Method
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Step 1
Heat the oven to 220C/fan 200C/gas 7. Mix the chilli with the rice vinegar and sugar.
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Step 2
For the satay sauce, whisk the ingredients in a bowl with 2-4 tbsp of water until smooth.
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Step 3
Halve the chicken breasts lengthways so you have two long strips.
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Step 4
Cover with clingfilm and use a rolling pin to bash out the thicker end so it evens out the thickness.
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Step 5
Put the flour and some seasoning onto a plate and toss with the chicken.
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Step 6
Put the eggs onto a separate plate, and the breadcrumbs, peanuts and oil onto another.
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Step 7
Rub the oil into the crumbs so everything is well mixed.
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Step 8
Dip each chicken strip first into the egg to coat, then roll in the nutty crumbs.
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Step 9
Put on a baking sheet and cook for 25-30 minutes until golden and crispy, turning halfway through. Slice.
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Step 10
Split the baguettes in half and stuff each with coriander leaves and carrot matchsticks.
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Step 11
Add pieces of sliced chicken schnitzel to each, then drizzle with satay sauce.
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Step 12
Drain the pickled chilli and sprinkle over with the crispy onions.
Nutritional Information
- Kcals 766
- Fat 27.2g
- Saturates 4.4g
- Carbs 83.7g
- Sugars 13.1g
- Fibre 5.8g
- Protein 43.7g
- Salt 2.8g
