Ingredients 1/2 cup vegetable oil, or more, as needed 1 cup buttermilk 3/4 cup all-purpose flour 1/2 cup cornstarch 1 large egg 1 tablespoon hot sauce Kosher salt and freshly ground black pepper, to taste 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks 1 cup Panko* For the sauce 1/4 cup mayonnaise 2 tablespoons sweet chili sauce 1 tablespoon honey 2 teaspoons Frank's Hot Sauce Instructions To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank's Hot Sauce in a small bowl; set aside. Heat vegetable oil in a large skillet over medium high heat. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste. Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately, drizzled with sweet chili sauce.
Ingredients 2 whole sea bass, about 450g each, cleaned 1 tsp sunflower oil 1 tbsp sesame seeds 2cm piece root ginger, peeled and cut into matchstick-size pieces 1 red chilli, deseeded and cut into thin shreds 2 tbsp Kikkoman Soy Sauce 1 tsp white wine vinegar 2 salad onions, washed and shredded 2 tbsp fresh coriander leaves 150g Thai fragrant rice, boiled 150g sugar snap peas, steamed Method Preheat the oven to 220°C, gas mark 7. Make 3 deep slashes on each side of the fish. Brush lightly with the oil and sprinkle with the sesame seeds. Place on a baking sheet then roast for 25-30 minutes or until the fish are cooked through and lightly golden. Meanwhile, place the ginger and chilli shreds in a small pan. Add the soy sauce, vinegar and 2 tbsp cold water and heat very gently for 5 minutes until the ginger has softened. When the fish are cooked, transfer them to a large serving plate and pour the soy and ginger mixture over them. Scatter with the salad onions and coriander leaves and serve with the rice and sugar snap peas.
