Wonka’s Scrumdiddlyumptious Chicken Lollipops

Meanwhile, boil a half-full kettle.

Trim the cucumber, then halve lengthways. Thinly slice widthways.

In a medium bowl, combine the cucumber, rice vinegar and sugar (see pantry for amount). Season with salt and pepper, toss to coat, then set aside to pickle.

In a small bowl, combine the peanut butter, sweet chilli sauce and boiling water (see pantry for amount). Mix until smooth. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs and salt (see pantry for amount) into another medium bowl, season with pepper and mix well.

Season the chicken with salt and pepper, then cut each breast into 3cm chunks (approximately 4 chunks per person). 

Dip the chicken into the egg and then the breadcrumbs, ensuring they're completely coated. Transfer to a 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 pieces into the pan and fry until golden-brown and cooked through, 8-10 mins total. Turn every 2-3 mins.

Meanwhile, clean your (now empty) plate and line it with kitchen paper.

Once cooked, transfer the chicken to the lined plate. IMPORTANT: The chicken is cooked when no longer pink in the middle.