Crispy Chicken Schnitzel and Hoisin Plum Sauce
with Sesame Slaw and Chips
A twist on Chinese pork with plum sauce, this Crispy Chicken Schnitzel and Hoisin Plum Sauce is a fusion favourite. Hoisin contains Chinese Five Spice, rice vinegar and red miso which gives it its delicious sweet-umami flavour.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
120 grams
Coleslaw Mix
5 grams
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
32 grams
Mayonnaise
(Contains Egg, Mustard)
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
2 unit(s)
British Chicken Breasts
1 unit(s)
Plum
15 milliliter(s)
Rice Vinegar
30 grams
Hoisin Sauce
(Contains Soya)
15 grams
Honey
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, in a medium bowl, combine the coleslaw mix with the mayo and half the sesame seeds. Season with salt and pepper and set aside for now.
Halve the plums, remove the stone and slice the flesh of each plum into 12 thin wedges.
Crack the egg (see pantry for amount) into another medium bowl and whisk.
In another medium bowl, mix together the breadcrumbs, remaining sesame seeds, salt for the breadcrumbs (see pantry for amount) and season with pepper.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw meat and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer the chicken to a plate lined with kitchen paper, cover with foil and leave to rest.
Meanwhile, give the frying pan a quick wipe then return to a medium-high heat with a drizzle of oil.
Once hot, add the plums, pour in the rice vinegar and simmer, turning the plums regularly until softened, 2-3 mins.
Pour in the water for the sauce (see pantry for amount) and add the hoisin and honey. Stir together and bring to the boil, then reduce the heat slighly and gently simmer until thickened, 3-4 mins.
Stir in the butter (see pantry for amout) until melted. Add a splash of water if it's a little too thick.
Share the crispy chicken between your plates.
Serve the chips and sesame slaw alongside.
Finish by spooning the hoisin plum sauce over the chicken.
Enjoy!
