Ingredients

For the chicken wings:

• 12 Chicken legs or wings, skin removed
• 6 slices of bread blitzed into breadcrumbs 
• 3 Eggs 
• ½ tsp Paprika 
• 1 tbsp Parsley 
• 1 tsp Salt
• 1 tsp Pepper

For the satay sauce:

• 250g Smooth peanut butter 
• 100ml Water 
• 2 tbsp Rice wine 
• 1 Garlic clove
• ½ tsp Dark soy sauce 
• 1 tsp Sesame oil 
• 1 tbsp Brown sugar 
• 2 tbsp Fish sauce 
• ½ tsp Tamarind paste 
• ½ tsp Cayenne pepper 
• 80ml Coconut milk 

Tools

• Food Processor

Method

For the chicken wings:

1. Remove the crust from the bread and discard.
2. Add the bread, parsley, salt and paprika into the food processor, and process to a breadcrumb texture using pulse.
3. Place the breadcrumbs into one kitchen bowl, break the eggs into to another bowl and beat, and finally add the flour to a third bowl.
4. Place the chicken one at a time into the flour bowl, ensuring it is coated by the flour. Pat to remove excess flour. 
5. Next, place each of the chicken pieces into the egg mixture and coat.
6. Finally. place each piece of chicken into the herby breadcrumbs, ensuring an even coating.
7. Place the chicken pieces into the fridge for at least an hour to ensure the crust dries.

For the satay sauce:

1. Attach the knife blade to the food processor.
2. Add all the ingredients into the food processor and process until combined.

To cook the chicken:

 
You can either:-

• Place them into a pre heated oven set at 190ºC for around 15 to 20 minutes, or until cooked throughout.

or

•   Heat 100ml of oil into a shallow frying pan and gently fry the chicken.

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