CRISPY chicken with kimchi
INGREDIENTS
SERVES
4
METHOD
2 chicken fillets
2 dl sour cream
1 tbsp chilli sauce
1 cm ginger, grated
1 tsp chilli flakes
1 tsp sweet pepper powder
Half a green chilli, finely chopped
Panko flour
2 tbsp sunflower oil
1 carrot, cut lengthwise
1 fennel, cut lengthwise
1 spring onion, finely chopped
1 tbsp vinegar
3 tbsp water
2 tbsp sugar
1 tbsp lemon oil
1 tsp chilli sauce
Heat the oven to 220 degrees C. Cut the chicken into pieces. Mix the sour cream, chilli sauce, ginger, chilli flakes, sweet pepper powder and green chilli. Leave the chicken in the marinade for at least 30 minutes, preferably longer. Cover the chicken in panko and place it on a baking tray covered with baking paper. Brush the chicken with the oil and bake it in the oven for 20 minutes. Turn the chicken pieces a couple of times while baking. Turn on the grill and bake for another 5 minutes. Bring the vinegar, water, sugar and lemon oil to the boil. Toss the vegetables in the dressing and add the chilli sauce to taste.