Crispy Sesame Chicken & Satay Sauce

Ingredients

For the Chicken

2 tbsp Coconut Oil

4 Chicken Thighs (cut into bite-size chunks)

1 egg

50ml Soy Milk

50g Gluten Free Flour

6tbsp Sesame Seeds

1tsp Chilli Powder

½tsp Chinese 5 Spice

For the Satay Sauce

2tbsp Organic Peanut Butter

1tbsp Soy Sauce

Juice of ½ a Lemon

1tsp Honey

Method

1. Combine the flour with the sesame seeds and spices and season with salt and pepper.
2. Beat the egg and milk together.
3. Coat each piece of chicken with the egg-wash and cover in the flour and sesame seed mix.  
4. Heat the oil in a large frying pan and fry the chicken for 10 minutes on each side over a medium heat.
5. Whilst the chicken is cooking, combine all the ingredients for the sauce in a pan and stir together, adding water until you reach your desired consistency.
6. Take the chicken from the pan with a slotted spoon and place on some kitchen paper to remove any excess oil.
7. Dip the chicken in the sauce and thank me later!

This is a good one! Believe me. The chicken is crispy and moreish and the satay sauce is everything you could wish for from a dipping sauce, equally sweet, sour and savoury. You can serve this as part of a meal with some simple fried rice, a vegetable stir fry or some simple steamed veg or serve as a dipping platter to share with friends (or eat all to yourself, I’m not here to judge!). You can also experiment with the seasoned flour, adding more or less spice, some herbs or your own favourite spice blend.

The difficult part of this recipe is the initial coating of the chicken, so be prepared to make a massive mess in the kitchen so that anything less than that is a huge success. Try not to combine too much egg-wash with the flour or it will become stodgy and thick really quickly; shaking off any excess egg-wash before you dip it in the flour will help this somewhat.

In terms of the satay, I’m not going to get into a huge debate about whether crunchy or smooth peanut butter is better for this recipe, I prefer crunchy because I like the texture, but either will do a fine job. Obviously, you can use regular milk and flour if you're not avoiding gluten and dairy. This is actually a really simple recipe and one that doesn't need many ingredients at all. If you serve this to friends, I guarantee that they'll think you've put in a lot more work than you actually have - it's a win win.