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Chicken and pineapple in a basket
Chicken and pineapple in a basket
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Prep Time:
55 minutes
Cook Time:
15 minutes
Total Time:
70 minutes
Add some irresistible crunch to your chicken with a tropical pineapple twist.
Ingredients:
  • 700g chicken breast fillets, cut into 8 pieces
  • 2 green shallots, trimmed, chopped
  • 375ml (1 1/2 cups) buttermilk
  • 150g (1 cup) plain flour
  • 150g (3 cups) panko breadcrumbs
  • 150g fresh pineapple, peeled, core removed, thickly sliced
  • Peanut oil, to deep-fry
  • 400g wombok (Chinese cabbage), cut into 4 wedges
  • 80ml (1/3 cup) buttermilk
  • 39.60 gm Kewpie Mayonnaise or whole egg mayonnaise
  • 18.20 gm extra virgin olive oil
  • 20.00 ml white wine vinegar
  • 1 green shallot, trimmed, thinly sliced
  • 1 tsp sesame oil
Instructions:
  • In a glass bowl, combine chicken, shallot, and buttermilk. Cover and marinate in the fridge for 30 minutes to 2 hours.
  • Prepare the chicken by draining and patting it dry. Set up an assembly line with flour on one plate, whisked eggs in a shallow bowl, and breadcrumbs on another plate. Coat the chicken by dipping it in flour, egg, and then breadcrumbs consecutively. Place each coated piece on a tray lined with baking paper. Repeat the coating process with pineapple pieces. Chill in the fridge for 5 minutes to set.
  • Mix all the ingredients for the buttermilk dressing in a jug, season to taste, cover, and chill in the fridge until ready to use.
  • Prepare a baking tray with paper towel. Pour oil into a wok or heavy-based saucepan until it reaches one-quarter of the way up the side. Heat over high heat until it reaches 180°C on a cook’s thermometer. Cook half the chicken for 2-3 minutes on each side until golden brown and cooked through. Transfer to the prepared tray. Repeat with the remaining chicken. Cook pineapple, turning, for 1 minute until golden.
  • Arrange the chicken, pineapple, and cabbage on baskets or plates, then drizzle with the delicious buttermilk dressing before serving.

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