Asian Style Fried Chicken and Teriyaki Gyozas

Meanwhile, crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs, black sesame seeds and Thai style spice blend into another medium bowl and season with the salt (see pantry for amount) and pepper.

Season the chicken, then dip it 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 chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to 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 and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a large baking tray and bake on the middle shelf until cooked through, 8-11 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

In the meantime, zest and cut the lime into wedges.

Trim and thinly slice the spring onion.

In a medium bowl, mix together the coleslaw mix, squeeze of lime, sugar for the dressing (see pantry for amount), half the lime zest and a third of the mayonnaise. Season with salt and pepper.

Set your slaw aside for later.

Once the oil has cooled, wipe out the chicken pan. Heat a drizzle of oil in the (now empty) frying pan on medium-high heat. 

Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins. Reduce the heat to medium-low, add a tbsp of water to the pan and immediately cover with a lid or some foil.

Cook until the gyozas are piping hot, 3-4 mins, then remove from the heat.

Add the teriyaki sauce to the pan and turn the gyozas to glaze them. Add a squeeze of lime juice.