Panko & Sesame Crumbed Chicken with Asian Slaw

Ingredients

• ½ cup plain flour
• 1 tsp Chinese five spice powder
• 2 eggs, lightly beaten
• 2 cups panko bread crumbs
• ½ cup sesame seeds
• 600g skinless chicken breast fillets, sliced into 2cm strips
• Cobram Estate Light Extra Virgin Olive Oil, to shallow fry
• Sweet chilli sauce, to serve
• Lemon wedges, to serve

Asian Slaw

• 2 Tbsp Cobram Estate Light Extra Virgin Olive Oil
• 1 Tbsp white vinegar
• 1 tsp caster sugar
• 1 tsp soy sauce
• 2 cups shredded red cabbage
• 1 carrot, peeled, coarsely grated
• 2 green shallots, finely sliced
• 1 cup baby spinach leaves, roughly chopped

Method

1. Line an oven tray with baking paper. Combine flour and five spice powder in a large bowl. Put eggs in a second bowl. Combine breadcrumbs and sesame seeds in a third large bowl. Dip chicken pieces, 4 at a time into flour, then egg and then coat well in breadcrumbs. Arrange on prepared tray. Refrigerate for 15 minutes.
2. Meanwhile, to make slaw combine Cobram Estate Light Extra Virgin Olive Oil, vinegar, caster sugar and soy in a large bowl. Add cabbage, carrot, shallots and spinach then toss well to coat. Cover and refrigerate whilst cooking chicken.
3. Pour enough Cobram Estate Light Extra Virgin Olive Oil into a medium saucepan until 2cm deep. Heat over med-high heat until oil reaches 180ºC or a cube of bread turns golden brown in 30 seconds. Shallow-fry chicken pieces, 4 at a time for 4 minutes or until golden brown and chicken is cooked though. Remove from olive oil using a slotted spoon. Drain well on a tray lined with baking paper. Repeat with remaining chicken pieces.
4. Serve chicken with Asian slaw, sweet chilli sauce and lemon wedges.