Хрусткий чилі‑курячий сендвіч з кімчі‑майонезом

• курячі грудки↗2
• звичайне борошно↗50g
• панко сухарі↗75g
• яйця↗2
• чилі олія3 tbsp
• рослинна олія↗500ml
• майонез Kewpie↗4 tbsp

  або звичайний, якщо не знайдете

• кімчі↗3 tbsp

  грубо нарізаний, плюс додатково для подачі

• чиабатта↗1 large

  розрізана навпіл і піджарена

• салат Sweet Gem↗1

  тонко нарізаний

• цибуля зелена↗small handful of

  дрібно нарізана

• лимон↗½

  нарізаний дольками

Покрокова інструкція

1. 1

   Butterfly the chicken breast by cutting it partway on one side and opening it, then cover with parchment and pound with a rolling pin to a thickness of 1‑2 cm. Set up a breading station – on one plate spread the flour and season with salt and pepper, on the second plate place the panko breadcrumbs, and in a shallow bowl whisk the eggs with 1 tbsp chili oil.

2. 2

   Coat the chicken breasts in flour, turning to cover completely, then dip into the egg mixture. Fully coat, then place on the plate with panko breadcrumbs. Roll both sides in the breadcrumbs and set on a rack. Repeat with the second breast.

3. 3

   Heat a skillet over medium‑high heat and add the oil. When the oil is hot (test with a small piece of bread – it should sizzle, or the temperature should be 180 °C), carefully place the chicken breasts one at a time. Fry for 3 minutes on each side until golden‑brown and cooked through. Transfer to a plate lined with paper towel, brush with any remaining chili oil and lightly season. Repeat with the second breast.

4. 4

   Meanwhile, prepare the kimchi mayo: mix the mayonnaise with grated kimchi, then season to taste.

5. 5

   Spread the kimchi mayo on one side of the ciabatta, then place the chicken. Optionally add more kimchi, lettuce leaves and chopped green onion. Garnish with a lemon slice if desired. Cut in half and serve.