Weekends should all be about a bit of yin and yang. Taken from my cook book China Modern, my Taiwanese Style Chicken Caesar Salad is a little bit naughty but amazingly nice! The chicken is the star of the show, marinated and then coated in Panko breadcrumbs. Just fry the strips off in the Lotus Wok and serve them warm over the cold salad. With the kids at home for the holidays, it makes a nice alternative to the dull chicken nugget but will appeal to the whole family. You can serve with sweet potato chips or, add rice and make into a lunchbox bento to take to the office. Time to wok on! Love, Ching x Taiwanese-style Chicken Caesar Salad I love Caesar salad with all the trimmings, the crispy croûtons, the crunchy cos lettuce, in fact everything has texture and crunch except the chicken. That’s when I decided this recipe needed a makeover. My Taiwanese version sees the chicken marinated in light soy, yellow bean sauce, oyster sauce and more – it’s then coated in Panko breadcrumbs (Japanese breadcrumbs) and shallow fried for a crispy coating. The chicken strips are delicious served warm over the cold salad. Naughty but amazingly tasty. The marinade is usually used in Taiwan to make fried pork cutlet (Zah Pai Gu). Served with rice (Zah Pai Gu Fan), it is a lunchbox bento (Pian-Dang) favourite with city professionals in Taipei. Preparation time: 40 minutes plus marinating Cooking time: 10 minutes serves 2 2 x 100g skinless chicken breasts, cut into strips 1 tablespoon sea salt1 tablespoon crushed dried red chilli flakes1 egg yolk, beaten 3 tablespoons potato flour100g Panko breadcrumbs250ml sunflower oil, for pan frying 200g Cos lettuce, washed and shredded 12 cherry tomatoes50g croûtons16g Parmesan shavings60g ready-made Caesar dressing for the marinade 1 tablespoon ginger, grated 1 tablespoon light soy sauce 1 teaspoon oyster sauce 1 teaspoon ketchup 1 teaspoon yellow bean sauce 2 teaspoons sesame oil 1. Mix all the ingredients for the marinade. Place the chicken in a dish, pour over the marinade and leave it to marinate for as long as possible, overnight is best. 2. Season the chicken with sea salt and chilli flakes, then coat the breasts in egg yolk and lightly dredge with potato flour then smother with breadcrumbs. 3. Heat a wok over high heat, add the oil. Shallow-fry the chicken over a moderate heat for about 10 minutes, until cooked through and golden brown. Drain any excess oil on kitchen paper. 4.To assemble the salad, divide the Cos lettuce and cherry tomatoes between 2 plates. Place the chicken on top, sprinkle with croûtons and Parmesan shavings, drizzle Caesar dressing generously over the top and serve immediately.
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