Sesame Chicken with Asparagus Salad

By sarah_carroll

Ingredients

• 60 ml soy sauce
• 2 T hoisin sauce
• 2 T caster sugar
• 1 clove garlic, crushed
• 1 T dry white wine
• 600 g chicken tenders
• 180 g rice flour
• 4 eggs, lightly beaten
• 35 g sesame seeds
• Peanut oil to deep fry
• Chilli Vinegar Dressing
• 60 ml Shaoxing wine
• 2 T soy sacue
• 2 T sesame oil
• 1 T caster sugar
• 1 t dried chili flakes
• 1 clove garlic, crushed
• Asparagus Salad
• 2 T EVOO
• 2 bunches asparagus, trimmed
• 2 c finely shredded iceberge lettuce
• 2 spring onions, thinly sliced on the diagonal
• 1/4 mint torn
• 40 g roasted cashews, roughly chopped

Details

Servings 4

Preparation

Step 1

To marinate chicken, combine soy sauce, hoisin suace, sugar, garlic and wine in a large bowl, then season with pepper. Add chicken, turn to coat, then cover and refrigerate for 2 hours.
To make chilli vinegar dressing, combine all ingredients in a small bowl.
To make asparagus salad, heat oil in a frying pan over high hteat. Add asparagus and cook, turning, for 2 minutes or until cooked but still crisp. Cut the asparagus in half lenthwise, then place in a bowl with lettuce, onions, mint and cashews. add half the dressing and toss gently to combine. Season with salt and pepper.
Place flour, beaten eggs and sesame seeds in 3 separate large bowls, Dreain chicken, discarding marinade. Dust chicken with flour, dip in egg, then coat well in the sasame seeds.
Fill a deep fryer or large saucepan one thire fill with peanut oil and heat over medium heat to 180C. Gently add chicken in 3 batches and fry turning halfway, for 4 minutes our tunil golden and cookde through. Remove with a slotted spoon and reain on paper towel. Then season.
Divde salad among plates and top with chicken. drizzle with remaining drssing and serve immedately.