Servings: 4
- Mixing bowls
- Large skillet
- Small saucepan
- Chef's knife
INGREDIENTS
- 500 grams/1.1 pounds chicken breast, sliced into thick cutlets
- 2 large eggs
- 1½ cups all-purpose flour
- 1 tablespoon sweet paprika
- ½ teaspoon salt
- Oil, for deep frying
Glaze:
- 2 garlic cloves, crushed
- 1 teaspoon ginger, freshly grated
- 1 teaspoon crushed chili flakes
- 4 tablespoons soy sauce
- 4 tablespoons honey
Slaw:
- ¼ head of red cabbage, thinly sliced
- 2 Persian cucumbers or 1 English cucumber, thinly sliced
- 1 small bunch dill, fronds only
- 2 small hot green peppers, thinly sliced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons horseradish sauce
- 4 tablespoons olive oil
- Juice of ½ lemon
To assemble:
- Mayonnaise, for spreading
- 1 large baguette or 2 medium ciabatta rolls, halved and toasted
- Chopped fresh chives, for garnish
INSTRUCTIONS
- In a wide shallow bowl, whisk the eggs until smooth. In another bowl, mix the flour with paprika and salt. Dredge each chicken piece in flour, then egg, then flour again, then dip once more in egg, finishing with a final coat of flour.
- In a large skillet, heat about 1 inch of oil over medium heat. Fry the chicken pieces for 3 to 4 minutes per side, or until golden and cooked through. Transfer to a wire rack to drain.
- In a small saucepan, sauté the garlic, ginger, and chili over low heat until fragrant, about 1 minute. Add the soy sauce and honey, stirring constantly, and cook until the sauce is smooth and glossy, about 2 to 3 minutes. Remove from heat.
- In a mixing bowl or container with a lid, combine the cabbage, cucumbers, dill, peppers, salt, pepper, horseradish sauce, olive oil, and lemon juice. Toss well and adjust seasoning to taste.
- To build the sandwich, spread mayonnaise over the bottom half of the bread. Dip the fried chicken pieces into the warm glaze, turning to coat, and layer them over the bread. Sprinkle with chopped chives, then top with a generous amount of slaw. Close the sandwich and slice in half to serve.