Sesame Chicken Schnitzel and Gochujang Butter Sauce
with Fries and Pear & Sweet Chilli Slaw
Bashed and breadcrumbed, schnitzel is a versatile way to enjoy meat that originated in Austria but is enjoyed across the world. This Sesame Chicken Schnitzel and Gochujang Butter Sauce is a fusion take, served with a punchy gochujang butter sauce and zingy sweet chilli slaw.
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
50 grams
Breadcrumbs
(Contains: Cereals containing gluten)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
2 unit(s)
British Chicken Breasts
50 grams
Gochujang Paste
(Contains: Soya)
15 grams
Honey
1 unit(s)
Pear
120 grams
Coleslaw Mix
32 grams
Mayonnaise
(Contains: Egg, Mustard)
48 grams
Sweet Chilli Sauce
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
50 milliliter(s)
Water for the Sauce
30 grams
Butter
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into thin 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries 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, crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs and sesame seeds into another bowl and season with the salt (see pantry for amount) and pepper.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop on a board, then give them a bash with a rolling pin or the bottom of a saucepan until they're 1-2cm thick. Season with salt and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring they're 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 baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. Discard the oil from the chicken pan. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While everything's in the oven, wipe out the (now empty) chicken pan and pop back on medium heat (no oil).
Add the gochujang paste, honey and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins.
Once thickened, vigorously stir in the butter (see pantry for amount). Simmer for 1 more min, then remove from the heat.
Quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways. In a medium bowl, combine the pear, coleslaw mix, mayo and sweet chilli. Season with salt and pepper, then set aside.
When everything's ready, thinly slice the schnitzel and transfer to your plates.
Drizzle over the gochujang butter sauce (stir well to combine again and reheat if needed).
Serve the sweet chilli slaw and fries alongside.
Enjoy!
