Crispy Lemongrass Chicken
Preheat oven at 180°C/356°F and line a baking tray with greaseproof paper.
Prepare chicken breasts. Place a sheet of greaseproof on your work surface and fold in half to sandwich each piece of chicken between the two layers. Using a rolling pin, bash the chicken 2-3 cm thick. Do this in batches.
Get three bowls. In bowl one, mix all the dry ingredients together (panko breadcrumbs, flax seeds, garlic granules, sesame seeds, chili flakes, zest of the lemons, salt, pepper). In bowl two, whisk the egg and the soy together. Last but not least, in a shallow bowl pour out your flour.
Dip each chicken breast into the egg then into the flour. Dust off any excess flour and then roll your chicken in the breadcrumbs. Fill in any gaps with egg and crumb.
Place your chicken breasts on your baking tray and drizzle with olive oil. Then bake depending on your fillet size, however, we recommend 30 minutes making sure to turn your chicken pieces halfway through your cooking time. You want your chicken golden with a crisp texture.
While your chicken is in the oven make your side salad. To start with, deseed and slice your cucumber. Thinly slice your radishes and chop your herbs (mint and coriander), mix in a generous amount of salt.
Mix your fish sauce, sesame oil, rice vinegar, sugar, coconut (saving some for garnish) and lime juice together. Then mix with your salad veg.
For your citrus mayo, mix up all your glaze ingredients - mayo, lemongrass and a dash of water.
Chop your cashews then time to serve up. Thinly slice your chicken, spoon up some salad, a sprinkle of cashews and coconut, and drizzle of the citrus glaze.