This week I’m playing with The Snaffling Pig Co’s brand new Crackling Crumb – it’s the perfect way to add texture and crunch to loads of different dishes. I’ve already tackled a delicious, crunchy brunchy breakfast burger and a herby crumb-topped extra cheesy mac & cheese. In my final recipe, my crispy chicken with an Asian inspired noodle salad, the crackling crumb gives the chicken a delicious, crunchy coating, which is the perfect addition to this fresh veggie and noodle salad with a peanutty, Asian-inspired dressing. The hot dressing works really well on spiralised veg too, and the low carb crumb coating also works with fresh salmon or even crispy prawns. Yum!
Crispy chicken with an Asian inspired noodle salad
You will need:
4 fresh chicken breasts
50g plain flour
1 egg, beaten
50g The Snaffling Pig Co Crackling Crumb
For the dressing:
3 tbsp honey
2 tbsp oil
1 tsp sesame oil
2 tbsp peanut butter
3 tbsp rice wine vinegar
2 tbsp soy
For the salad:
180g rice noodles
Chinese leaf, or white cabbage, finely shredded
2 carrots, peeled into strips
A selection of fresh tomatoes
Handful of mint
Handful of coriander
1 red chilli, deseeded and thinly sliced
To garnish: 1 fresh lime
Preheat the oven to 180C/gas 4
Firstly, make the crispy chicken. Season the flour really well with salt and pepper, then dip the chicken breasts first into the flour, then into the beaten egg, then into the Crackling Crumb. Place on a non stick baking tray and bake for 30 minutes.
Meanwhile, add all the dressing ingredients to a small saucepan and warm gently, stirring until combined. Turn off the heat and set aside.
Cook the noodles according to the packet instructions, then rinse in cold water, drain and set aside. Make sure you have all the salad ingredients ready: peel the carrots into strips with a peeler, shred the Chinese leaf, chop the herbs and chilli and chop the tomatoes (I prefer to scoop out the seeds as they can water down the dressing).
Just before the chicken is ready, toss together the noodles and the salad ingredients, then pour over the warm dressing. Season and add a big squeeze of lime. Serve with extra lime wedges with the crispy chicken sliced on top.
And don’t forget, you’ve got until midnight, Sunday 3rd September to enter my giveaway to win £65 worth of The Snaffling Pig Co products. Just check back to Monday’s The crunchy brunchy breakfast burger recipe for all the details and leave a comment to enter.