Phasers on stun chicken sub with kimchi mayo

Using panko breadcrumbs to crumb the chicken results in golden crispy gloriousness. Cut the sub into Tribble or Klingon sized pieces, according to your needs.

Credit: China Squirrel

• serves

  4-6

• prep

  25 minutes

• cook

  10 minutes

Ingredients

• 2 (about 450 g) skinless chicken breast fillets
• 1 large egg
• 2 tbsp milk
• 40 g (¼ cup) plain flour
• 60 g (1¼ cups) panko breadcrumbs (see Note)
• grapeseed oil, to shallow-fry
• 1 large (about 340 g) baguette, split horizontally, toasted (optional)
• 200 g (4 cups) coleslaw (not dressed)

Kimchi mayonnaise

• 80 g (⅓ cup) kimchi (see Note)
• 1 cup Kewpi mayonnaise (see Note)

Chilling time 30 minutes

Instructions

Using a sharp knife, slice the chicken in half horizontally, to make four pieces. Flatten with a meat mallet to an even thickness.

Whisk the egg and milk in a bowl. Place the flour and the breadcrumbs on separate plates. Press the chicken into the flour, then dip into the egg mixture. Coat in the breadcrumbs, pressing lightly to coat. Transfer to a tray lined with baking paper. Cover and place in the fridge for 30 minutes to rest.

Meanwhile, to make the kimchi mayonnaise, process the kimchi in a food processor until finely chopped. Add the mayonnaise and process until combined. Transfer to a bowl. Cover and place in the fridge to allow the flavours to develop.

Pour enough oil to come 1 cm up the side of a large frying pan. Heat over high heat. Cook half of the chicken for 2-3 minutes each side or until golden and cooked through. Transfer to a rack placed over a baking sheet (this will keep the chicken crisp). Repeat with the remaining chicken.

Spread both cut sides of the baguette with some of the mayonnaise. Top with the chicken and coleslaw. Cut into pieces to serve.

Notes

• Panko breadcrumbs and Kewpie mayonnaise are available from Japanese food stores and some Asian grocers.

• Kimchi is available from specialty Asian food stores.

Photography, styling and food preparation by China Squirrel

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.