Miso ginger crumbed chicken with pickled cabbage
Serves 2
Ingredients
2 chicken breasts - skin on ideally
1 large egg
1/2 tbsp white miso paste
1 tsp fresh grated ginger
1 tsp honey
Corn flour
Panko crumbs
2 cups shaved purple Cabbage
1/4 cup rice vinegar
1 tbsp sugar
Pinch of salt
Neutral oil for shallow frying + 1 tbsp sesame oil
Serve with mayo and a lemon wedge
Instructions
Pre heat the oven to 200 fan bake.
Whisk the egg, miso, honey and ginger together.
Pat the chicken breast dry.
Dip the chicken into the corn flour, then the miso egg wash, then coat the breast well in the crumb.
Add enough oil to cost the bottom of the fry pan plus the sesame oil.
Heat over a medium temperature, brown the chicken breasts on both sides.
Place onto a lined baking tray and bake for 12 mins or until cooked.
Mix the sugar, salt and vinegar together, add the cabbage. Stir then set aside.
Let the chicken rest for a few minutes, slice into pieces and serve with the cabbage, a big wedge of lemon and a HUGE dollop of mayo.
