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Creamy Corn Pasta
Creamy Corn Pasta
Ingredients
Chicken
3(8-oz.) boneless, skinless chicken breasts
1cupcanned coconut milk
2Tbsp.fresh lime juice
1Tbsp.fish sauce
11/2cups(180 g.) all-purpose flour
2Tbsp.cornstarch
1tsp.kosher salt
Freshly ground black pepper
3large eggs
11/2cupspanko breadcrumbs
11/2cupsunsweetened shredded coconut
Vegetable oil, for frying (about 2 cups)
Spicy Mayo
1/2cupmayonnaise
2Tbsp.sriracha
1tsp.honey
Cabbage Salad
1head of Napa cabbage, thinly sliced
2Persian cucumbers, quartered, thinly sliced
1avocado, cubed
1small serrano chile, thinly sliced
1/2cupcoarsely chopped fresh cilantro
1 (1/2″) piece ginger, peeled, finely grated
2Tbsp.fresh lime juice
1tsp.reduced-sodium soy sauce
1/2tsp.fish sauce
Lime wedges, for serving
Directions
Chicken
Step 1Using a sharp knife, cut chicken in half through thickest side parallel to cutting board. Place pieces between 2 pieces of plastic wrap or in a large resealable bag on a large cutting board. Using a meat mallet or rolling pin, pound chicken to 1/4″ thick.
Step 2In a large bowl, combine coconut milk, lime juice, and fish sauce. Add chicken and toss to combine. Cover bowl and refrigerate at least 30 minutes and up to 1 hour.
Step 3In a large shallow bowl, whisk flour, cornstarch, salt, and a few grinds of pepper. In a second shallow bowl, beat eggs to blend. In a third shallow bowl, stir panko and coconut.
Step 4Working one at a time, remove chicken from marinade and toss in flour mixture. Dip into eggs, letting excess drip off, then coat in panko mixture, gently pressing to adhere.
Step 5Into a large, stainless steel skillet, pour oil to a depth of 1/2″. Heat over medium-high heat until shimmering but not smoking (oil temperature should be around 350°). Working in batches if needed, carefully add chicken and cook, turning halfway through, until deeply golden brown, 3 to 4 minutes per side. Transfer to a wire rack. Repeat with remaining chicken, adjusting heat as needed.
Spicy Mayo
Step 1In a small bowl, combine mayonnaise, sriracha, and honey. Refrigerate until ready to use.
Step 2Make Ahead: Spicy mayo can be made 1 week ahead. Keep refrigerated.
Cabbage Salad
Step 1In a large bowl, toss cabbage, cucumber, avocado, chile, and cilantro.
Step 2In a small bowl, whisk ginger, lime juice, soy sauce, and fish sauce. Pour dressing over salad and toss to combine.
Step 3Serve chicken with salad, spicy mayo, and lime wedges.
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