FRIED CHICKEN WITH PEANUTY DAIKON SALAD
Ingredients:
4 boneless, skinless chicken thighs
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon black pepper
1 teaspoon sugar
1 egg
3 tablespoons cornstarch
2 cups panko breadcrumbs
1/2 teaspoon salt
Vegetable oil
Peanuty Daikon Salad:
Juice of 2 limes (about 1/4 cup fresh juice)
2 tablespoons brown sugar
2 tablespoons fish sauce
3 garlic cloves, minced
1 teaspoon red pepper flakes
4 cups matchsticked (or shredded) daikon radishes
1 yellow onion, thinly sliced
20 cherry tomatoes, halved or 1 small tomato, cubed
1/2 cup salted peanuts, roughly chopped
Directions:
Place chicken thighs on a cutting board and cover with plastic wrap. Gently pound out any thicker parts of the chicken so you are left with consistently thin pieces.
In a medium bowl, combine oyster sauce, soy sauce, black pepper and sugar. Place chicken cutlets in a bowl and toss until well-coated. Place in the fridge to marinate for 45 minutes.
As soon as you get the chicken into the fridge, combine lime juice, brown sugar, fish sauce, garlic, and red pepper flakes in a medium bowl. Whisk until combined. Add daikon radishes, onion, and cherry tomatoes. Toss until veggies are coated with dressing. Set aside.
When chicken is finished marinating, heat about a 1/2-inch of vegetable oil in a large deep skillet over medium heat until it reaches 350 degrees.
Combine egg and cornstarch in a wide shallow bowl (I love to use pie pans for my breading station). Whisk until smooth. Combine panko breadcrumbs and salt in another wide shallow bowl. Dip each piece of chicken into the egg mixture and then into the breadcrumbs.
Place two coated chicken pieces in the preheated oil, and cook on each side for 4 minutes until the panko is well-browned and chicken is cooked through. I like to use a thermometer to be extra sure the chicken has reached 165 degrees. Place chicken on paper towels and fry the other two pieces.
Serve chicken warm with a hefty portion of salad. Top salad with peanuts.