Here's a weeknight salad your whole family will cheer for! I'm always a fan of stretching a chicken and with this recipe, two chicken breasts easily feed a family of four. But with the addition of peanuts, you won't be skimping on the protein.
Turn on oven to 250F and prepare a cookie sheet with parchment.
Gather three dishes to bread chicken. In the first place the flour and lime zest; the second the egg, coconut milk and cayenne; and in the third the peanut powder, chopped peanuts, panko bread crumbs, salt and pepper. Make sure each is mixed thoroughly.
Cut the chicken breasts in half.
Pound each piece on a cutting board, covering the chicken with a double layer of plastic wrap.
Dredge each piece of chicken starting with the flour mixture, then the egg and finally the peanut mixture.
In a large skillet, heat oil over medium heat.
Once the oil is hot, fry one or two pieces at a time, flipping once the breading is golden brown.
When both sides are golden, transfer to cookie sheet and place in the oven to finish cooking (to 165F). If your chicken is pounded very thinly they may already be done. If so, turn the oven to warm while you finish the salad.
Asian Salad Dressing
Crumble the hot chile pepper into a small jar and add remaining dressing ingredients.
Give the dressing a stir every few minutes until the sugar melts.
Asian Salad
In a bowl combine the red pepper, cucumbers, jalapenos, cilantro and mango.
Toss salad with the dressing.
Divide the salad into four bowls and top with sliced peanut chicken. If desired, garnish with limes, peanuts and jalapeno slices
Notes
Safety is key with raw chicken. Pound your chicken on a plastic cutting board away from your fresh cut veggies. I use a double or triple layer of plastic wrap to avoid splashing, but always disinfect your work area after pounding the chicken.
I pound chicken with a very heavy glass, you know the super heavy tumbler kind? But you can also use a meat mallet or rolling pin.
Make sure the shiny side of the meat is up. That connective tissue will hold the breast together.
Don't pound too much or you end up with holes in your chicken.
If your frying oil gets overly dirty with burnt bits, carefully dump out the oil into a paper plate or cup and wipe out the pan with a paper towel. Add fresh oil and get the oil hot before frying.
Always use a thermometer! I stop cooking at 160F but make sure the chicken reaches 165F before serving.
Use clean utensils and cutting board after cooking to avoid cross contamination.