Chicken hot dog

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 4 hot dog buns
• some iceberg lettuce leaves
• 2 tbsp peanut oil
• 1 tsp curry powder, mild
• 50 g peanuts, roasted and salted
• ½ cucumber(s)
• ½ bunch chives
• ½ bunch radishes
• n. B. Sea salt, fine
• 3 tbsp cream yogurt, approx.
• e.g. wasabi paste
• n. B. Sambal Oelek
• n. B. horseradish
• e.g. mustard
• pepper
• Sugar
• e.g. lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Pat the chicken breast fillets dry and cut into strips about 6 to 8 cm long. Mix the peanut oil with curry powder and a little salt and brush the chicken breast fillet strips with it. Finely chop the peanuts. Rinse the cucumber, peel if necessary, halve lengthwise and remove the seeds if necessary. Wash and trim the radishes. Cut or grate both into thin slices, lightly salt and set aside. Mix the cream yogurt with wasabi paste or sambal oelek or (cream) horseradish or mustard and the lemon juice and season with salt, sugar and pepper. Rinse the chives, shake dry and stir in the finely chopped chives. Trim, wash and shake dry the iceberg lettuce and cut into fine strips. Bake or toast the hot dog buns according to the package instructions. Heat a griddle pan on the stovetop and fry the brushed chicken breast fillets for about 3 to 4 minutes until golden brown on all sides. Then remove them and coat them in the chopped peanuts. Pat the cucumber and radish slices dry with kitchen paper. Cut open the hot dog buns and fill them with the prepared ingredients.