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Crispy chicken breast with hoisin mayonnaise
This recipe combines breaded and fried chicken breasts until they're nice and crispy, served with a creamy potato and sweet potato mash, and a tasty hoisin mayonnaise that adds a sweet-and-sour touch.
- Servings: 2
- Prep: 5 min
- Cook: 20 min
Ingredients
- 2 unit chicken breast
- 200 grams potato, peeled and cut into 2 cm cubes
- 200 grams sweet potato, peeled and cut into 2 cm cubes
- 30 g mayonnaise
- 30 g hoisin sauce
- 25 grams panko
- 2 tablespoons flour
- 1 unit egg, beaten
- 150 ml frying oil
- 1 tablespoon butter
- salt
- black pepper
Instructions
- Peel the potato and sweet potato. Cut them into 2 cm cubes and place them in a pot with water and a pinch of salt. Bring to a boil and cook over medium heat for 15-18 minutes or until tender.
- Pat the chicken breasts dry with paper towels and season with salt and pepper. Dredge them first in flour, then in beaten egg, and finally in panko, pressing gently to coat evenly.
- Heat the oil in a skillet over medium-high heat. When hot, fry the breasts for 2-3 minutes per side, until golden on the outside and cooked through.
- Drain the potato and sweet potato using a colander. Return them to the pot, add butter, salt, pepper, and a drizzle of oil. Mash with a potato ricer or fork until smooth.
- In a small bowl, mix the mayonnaise with the hoisin sauce until smooth. Cut the breaded breasts into 1 cm thick strips.
- Serve the crispy chicken on a plate alongside the potato and sweet potato mash. Spoon the hoisin mayonnaise over the chicken and serve the remaining sauce on the side.
Nutrition (per serving)
- Calories: 1399 kcal
- Protein: 43 g
- Carbohydrates: 60 g
- Fat: 101 g
- Fiber: 6 g