John Myers
Contents
show
Ingredients
- 400 g Chicken fillet
For the marinade
- 3 tbsp Soy sauce
- 1 tbsp Freshly squeezed lemon juice
- 1 tbsp Sesame oil
- 1 tbsp Honey
- 1 tsp Fresh ginger, finely sliced
- 1 Garlic clove pressed
- 1 tsp Chilli flakes
For the breading
- 2 tbsp Flour
- 1 Egg
- 1 tbsp Breadcrumbs
- 3 tbsp Sesame seeds
- 100 ml Clarified butter
- Salt
For the flat potatoes
- 6 Potato
- 2 tbsp Liquid butter
- Salt pepper
- Paprika powder, rosemary
aside from that
- 200 g Fiery paprika dip
Instructions
Preparation of the marinade
- Mix all ingredients for the marinade together well. The marinade must have a creamy, homogeneous consistency.
- Cut the chicken fillets into strips. Now place the chicken in the seasoning marinade so that it is well covered on all sides. Close the jar with a lid or with cling film and leave to stand in the refrigerator for 4 hours, preferably overnight.
Preparation of the sesame breading
- Prepare three breadcrumbs or deep plates. Mix the flour with a little salt in the first, beat the egg with a fork in the second, and mix the breadcrumbs with sesame seeds in the third.
- Remove the chicken strips from the marinade, drain them and turn them first in flour, then in egg and finally in sesame breadcrumbs. Press the breading down a little, then knock off.
Preparation of chicken strips
- In a large pan, heat clarified butter or oil over medium heat, not too hot, otherwise the sesame seeds will burn. Place the breaded chicken strips in the pan and fry until golden brown. Use a lot of fat and fry the strips almost floating. Take the fried chicken strips out of the pan and let them drain on kitchen paper.
Preparation of the fan-shaped potatoes
- Peel and wash the potatoes. So that the potatoes are evenly cooked later, use potatoes of the same size as possible, which should not be too big. Cut each potato about 3 mm apart, but don't cut all the way through. They should still be connected at the bottom. The incision works best when the potato is placed on a spoon and cut with a sharp knife from the top to the edge of the spoon.
- Grease a baking dish and place the boiled potatoes side by side in the baking dish with the closed side facing down, pressing the compartments slightly apart. Put a few rosemary needles in the mold. Brush with the melted butter, sprinkle with salt, pepper and paprika powder.
- Bake in the preheated oven at 200 degrees for about 50-60 minutes on the middle rack until golden brown, occasionally pouring the butter from the baking dish over the fan-shaped potatoes.
Serving
- Arrange the breaded chicken strips and boiled potatoes on a preheated plate. Place the paprika dip on the side or serve with it and garnish as desired. Green salad tastes great with it. Have fun with the preparation and enjoy your meal!
info
- You can find the recipe for the fiery paprika dip under my recipes. Fiery paprika dip
Nutrition
Serving: 100gCalories: 514kcalCarbohydrates: 19.6gProtein: 7.2gFat: 45.8g
