Finn-Erik Cooks - Comfort food "Crispy Sourdough Chicken" with passion fruit dip

Recipe below video

For two persons:

1 chicken filet about 350 grams
Sourdough bread
Chili powder
1 Onion
1 star anise
1 dl Vermouth or white wine
​1 dl cold water
Handfull of dried chilies (go for flavour, not hot spice)
1-2 slices of dried Porcini mushrooms
​1/2 soy sauce
1 clove of garlic
1 dl light quark 
​2 Passion fruits
2 tablespoons of Sukrin Gold (or brown sugar)
Pickled chilies
2 eggs
2 ts of cumin powder
Smoked Sea Salt
​Ground Pepper
Ready made sweet potato fries

I'm using a pressure cooker for the first part. If you do not have one, you can use a casserole and cook for 1 hour.

Chop onion and crush garlic. Throw into pressure cooker along with star anise, Porcini mushrooms and dried chilies. Add Vermouth, water, soy sauce and the chicken filet.
​Pressure cook at full pressure for 15 minutes.

Make the sourdough crumbs. 
Take a piece of bread and remove the crust. Cut into fine cubes and dry in oven at 150 degrees Celcius for 15 minutes. Take out and cool completely. Put into blender with cumin, ground pepper, dried chili powder and a pinch of the smoked sea salt. Run until fine fine crumbs, as seen above.

Get the ready made fries going.

Make the dip.
Take the quark, juice of two passion fruits and Sukrin Gold. Mix in bowl. Balance the tangy taste of passion fruit with the sweet.

​When the chicken is ready, pull it into propper pieces. You want to pull, not cut, in order to make the crumbs stick better. Whip an egg. Dip the tender chicken strips into egg, then the crumbs.

​Fry the strips in hot pan with olive oil.

​Plate the dish on a rustic wooden board. Make sure to add the pickled chilies. They make the final touch to this dish and provide a nice sour-spicy element. 

Enjoy! :)