Exotic fried chicken with radish salad recipe
Exotic Fried Chicken with Radish Salad recipe
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|50 g||dried cranberries|
|250 ml||chinese plum wine|
|1 small||red chili pepper, seeded and chopped|
|1 tbsp||brown sugar|
|4||chicken breast fillets|
|1 tbsp||curry powder|
|50 ml||single cream|
|2 tbsp||pineapple mustard|
|2 tbsp||chives, chopped|
|3 tbsp||white wine vinegar|
|salt and pepper|
|oil for frying|
Soak the cranberries in the plum wine for an hour. In a small pan caramelize the sugar. Stir in the chili pepper and the cranberries with the wine and cook for 1-2 minutes. Roast the peanuts in a dry pan, then chop the roasted peanuts and stir into the cranberry mixture.
Season the chicken fillets with salt, pepper and curry powder. Whisk together the cream, mustard and eggs. Turn the fillets first in the flour, then in the egg mixture and finally in breadcrumbs until well coated.
In a large pan heat the oil to 160°C. Fry the fillets until crispy and golden.
Mix together the radish and the chives. Stir into the warm cranberry marinade and serve with the fried chicken fillets.
ca. 20 min
ca. 15 min
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