For the peanut sauce: 100g crunchy peanut butter, 1tbsp sesame oil, 1/2tbsp rice wine vinegar, 1/2 tbsp brown sugar, 2tbsp soy sauce, 50ml water
Extras: slaw to serve
Recipe by Tom
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Directions
Mix together the plain flour, salt, pepper, cayenne pepper, garlic powder and Chinese 5 spice.
Dip the chicken chunks first in the seasoned flour, then the whisked egg then lastly the panko breadcrumbs. Shake off excess and set aside.
Heat your oil in a pan until it reaches 160c. Fry the chicken chunks for 2 minutes per side or until the chicken is cooked through and the coating is crisp. Drain on kitchen paper.
While the chicken is draining, combine the peanut sauce ingredients in a small saucepan over a medium heat. Stir together until combined then remove from the heat.
Serve the chicken up with the peanut sauce and a slaw.
