High comfort level on this crunchy delight. Chicken nuggets and Padron peppers, served with asian slaw and passion fruit dip.
Dinner for two:
Passion fruit dip
How to do it:
Start with the slaw.
Shred cabbage and carrots. Slice red onions thinly. Finely chop ginger and chili.
In a separate bowl mix sour cream, mayo, honey and a squeeze of lemon. Taste it and adjust to your likings. There should be a nice balance between richness, sour and sweet.
In a large bowl mix all veggies with the dressing. Set in fridge.
Make the passion fruit dressing.
Slice open the passion fruits and scoop out fruits and seeds. Press trough a fine strainer to get all the concentrated juice. Mix this with sour cream, mayo, honey and a squeeze og lemon. Taste it and adjust. There should be a sweet and acidic kick to it.
Make the nuggets.
Take the skin off the filet/filets. Cut into thumb sized cubes.
Put Corn Flakes in a blender or kitchen machine and run it to fine crumbles.
Whip up two eggs. Place fin flour in one bowl, eggs in one and fine crunched Corn Flakes in one. Put the chicken first in eggs, then in flour, then again in eggs and finish in Corn Flakes. Press the fine crushed Corn Flakes on to the chicken, covering all.
Heat sunflower oil in a casserole to 180 degrees Celsius. Use a thermometer to get this right. Too hot oil will burn the outside and risk leaving the inside undercooked.
Get 5-6 nuggets down in to oil at a time and cook until golden. About 1-2 minutes. Take them out and strain on kitchen paper. Salt them well using flaked sea salt.
Fry the Padron peppers in a pan using olive oil for 2 minutes at medium to high heat.
Plate the dish on a large wooden cutting board. Slaw and dips in separate bowls. Get inspired by the pictures. Enjoy as a sharing plate :)