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Crispy popcorn chicken with roast veggie salad & sweet chilli mayo recipe

Crispy popcorn chicken with roast veggie salad & sweet chilli mayo

Prep Time: 10 minutes
Cook Time: 26 minutes
Total Time: 36 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Oven tray
  • Baking paper
  • 1 Large bowl
  • 2 Medium bowls
  • 1 Large frypan
  • 1 Small bowl

Ingredients

Veggies

  • 1 Beetroot
  • 200 grams Pumpkin
  • 1 Carrot
  • 15 ml Olive oil

Chicken

  • 500 grams Chicken breast skinless, boneless
  • 1 Egg
  • 30 g Panko breadcrumbs
  • 4 tbsp Southern style seasoning
  • 15 ml Olive oil

Salad

  • 1 Lettuce
  • 250 grams Cherry tomatoes
  • 1 bunch Parsley
  • 1 Lemon

Mayo

  • 40 g Sweet chilli sauce
  • 60 g Mayonnaise

Instructions

Roast veggies

  • Preheat oven to 220°C fan bake. Line an oven tray with baking paper. Peel and dice the beetroot, pumpkin and carrot into 1-2cm cubes. Toss the vegetables and oil together on the prepared oven tray and roast for about 20-22 minutes, or until golden and tender. Place in a large bowl and set aside to cool slightly.

Prep chicken

  • Pat chicken dry and dice into bite-sized pieces. Season with salt and pepper. Whisk the egg in a bowl. Add the breadcrumbs and Southern-style seasoning to a separate shallow bowl or plate. Dip each chicken piece in the egg, then the breadcrumb mixture and press down to stick.

Cook chicken

  • Heat the oil in a large frypan on medium heat. Cook chicken for about 2-3 minutes on each side (depending on thickness), or until cooked through. Cook in batches if needed and add more oil if needed. Set aside on a paper towel-lined plate, uncovered, to rest for 2-3 minutes.

Make salad

  • Roughly chop the lettuce. Slice the cherry tomatoes in half. Finely chop the parsley, discarding the stems. Slice the lemon into wedges. Then add the lettuce, cherry tomatoes, parsley (if using) and popcorn chicken to the bowl with the cooled roast veggies. Toss to combine.

Make mayo

  • In a small bowl, combine sweet chilli sauce and mayonnaise.

To serve

  • Divide the crispy popcorn chicken with roast veggie salad between plates. Add a dollop of sweet chilli mayo on top and a serving of lemon wedge on the side.

Nutrition

Calories: 465kcal | Carbohydrates: 37g | Protein: 34g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 127mg | Sodium: 1376mg | Potassium: 1151mg | Fiber: 5g | Sugar: 13g | Calcium: 88mg | Iron: 3mg