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Crispy chicken fingers on a bean sprout and chilli salad

Main course

  • 200 g chicken fillet
  • 2 tbsp sesame oil
  • Oil
  • Flour
  • Beaten egg
  • Coarse breadcrumbs
  • Thai chilli sauce
  • Small cup of bean sprouts
  • 2 spring onions
  • ½ a cucumber
  • A few springs of fresh coriander
  • Pinch of sugar and salt

Cut the chicken fillet into long, not too thin strips. Rub in sesame oil. Heat plenty of oil in a frying pan or heat a chip pan.

Turn the chicken strips through the flour, beaten egg and breadcrumbs, one after the other. Fry for approx. 5 minutes until done, golden brown and crispy.

Mix bean sprouts with the spring onion rings and cucumber chunks and stir in a little chilli sauce. Add coriander leaves, sugar and salt to taste. Serve the chicken fingers on a bed of bean sprout salad and add a dish of chilli sauce on the side.

Delicious with white rice.

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