James Martin makes homemade chicken satay with a twist.
Ingredients
- For the peanut chicken
-
- 150g/2oz dry-roasted
peanuts - 50g/2oz dried
breadcrumbs - 4 boneless and skinless
chicken breasts, cut into strips - 75g/3oz
plain flour - 2 free-range
eggs, lightly beaten - 1
lime, quartered vegetable oil, for deep-frying
- 150g/2oz dry-roasted
- For the satay sauce
-
- 1 tbsp
vegetable oil - 1
shallot, finely chopped - 1 red
chilli, finely chopped - 2
garlic cloves, roughly chopped - 5cm/2in piece fresh root
ginger, roughly chopped - 75ml/3fl oz
coconut milk - 1
lime, juice only - 1 tbsp
soy sauce - 150g/5oz roasted, salted
peanuts
- 1 tbsp
- For the salad
-
- 2
little gem lettuces, leaves separated - 1 small
red onion, finely sliced - 110g/4oz
radishes, finely sliced - 3 tbsp finely sliced fresh
mint leaves, - 1
lime, juice only - 2 tbsp
vegetable oil
- 2
Preparation method
-
Blend the peanuts and breadcrumbs in a food processor to a fine powder, sprinkle onto a plate. Sprinkle the flour onto a separate plate.
-
Dredge the chicken strips in the flour, then dip into the egg and roll in the peanut crumbs.
-
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 190C/375F (use a probe thermometer to check the temperature if you’re not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don’t leave unattended)
-
Fry the chicken strips for 3-4 minutes until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
-
Meanwhile for the satay sauce, heat the oil in a frying pan, add the shallot, chilli, garlic and ginger and fry for 2-3 minutes, or until slightly softened.
-
Pour in the coconut milk, lime juice and soy sauce and bring to a simmer.
-
Add the peanuts, then blend the mixture in a food processor to a chunky sauce. Add more soy sauce and lime juice to taste.
-
For the salad, mix the leaves, red onion, radishes and mint together in a bowl until well combined.
-
Whisk the lime juice and vegetable oil in a bowl and mix with the salad until well combined.
-
To serve, place some salad onto the plate, with the chicken strips alongside. Spoon the satay sauce into a small bowl and serve alongside.