By Chef Shaun Hanna, Linen Hill Restaurant.
4 Chicken fillets
2 cloves garlic
1 tsp finely chopped fresh ginger
2 egg whites
SALT & CHILLI FLOUR MIX
250g self raising flour
25g chilli powder
25g cayenne pepper
12g ground cumin
12g ground coriander
12g onion salt
12g garlic salt
Selection of mixed leaves
1 mango, cut 1cm dice
1 radish finely slice
1 red pepper finely sliced
4 tsp of pickled ginger finely sliced
2 tomatoes, deseeded and flesh sliced
Cucumber finely sliced
Zest of 1 lime
1 Bunch of scallions
50ml light soy sauce
1 tsp pickled ginger
2 tsp soft brown sugar
200ml rapeseed oil
1 clove garlic
Cut the chicken fillets into 6 strips each.
Finely chop the garlic and fresh ginger.
Add the chicken, garlic, ginger and egg whites together and place in the fridge for 1 hour to marinate.
Combine all the salt & chilli flour ingredients together and reserve.
Add all the dressing ingredients together and liquidise until smooth.
Toss together all the salad components with a little of the dressing and arrange on 4 plates.
Toss marinated chicken through the seasoned flour and deep fry at 180ºc for approx 6mins, then place in the oven for 6-7 mins at 180ºc to ensure it is cooked through.
Arrange on top of salad and drizzle with some of the dressing.