Ingredients
Directions
- 1
Brown the butter over medium heat, stirring continuously.
- 2
Add it to a bowl with the chilli oil, then place it over ice and whip continuously until smooth.
- 3
Transfer to plastic wrap, roll it up, and place in the freezer for at least 30 minutes.
- 4
Butterfly the chicken breasts, then pound out gently, avoiding any holes – not too thin, about 2cm.
- 5
Season with a little salt.
- 6
Add the frozen butter to the chicken, then wrap tightly with plastic wrap – leave in the freezer for at least 30 minutes.
- 7
Once chilled, pane the chicken with flour, egg, and panko/sesame bread crumbs.
- 8
Shallow fry in hot oil, around 180-190°C.
- 9
Once brown all over, transfer to an oven set at 190°C for 5-10 minutes.
- 10
I wanted the salad to act like a pickle, so it’s just a bunch of vinegar with a balanced sweet and savoury seasoning.
- 11
Don’t forget to drizzle some extra @whitemausu on those last couple bites.
