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Spiced and salt-rubbed chicken with herb salad
Spiced and salt-rubbed chicken with herb salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate your evenings with this zesty chicken paired with a spicy herb salad.
Ingredients:
  • 9.60 gm sea salt flakes
  • 2 tsp Chinese five-spice powder
  • 1 tsp dried chilli flakes
  • 4 chicken breast fillets, skin on
  • 36.80 gm vegetable oil
  • 500.00 ml bean sprouts, trimmed
  • 250.00 ml fresh coriander leaves
  • 187.50 ml fresh mint leaves
  • 1 long red chilli, thinly sliced
  • 21.00 gm lime juice, plus extra wedges to serve
  • 3 tsp sesame oil
  • 10.60 gm soy sauce
  • 5.00 gm caster sugar
Instructions:
  • Preheat the oven to 200°C/180°C fan-forced. Grind salt, spices, and chili flakes into a fine powder using a mortar and pestle.
  • After patting the chicken dry, generously coat it with the salt mixture. Sear the chicken skin-side down in a hot ovenproof frying pan with vegetable oil for 4 to 5 minutes until crispy. Flip the chicken and sear for an additional 1 minute. Finish cooking the chicken in the oven for 6 to 8 minutes until done.
  • Combine bean sprouts, fresh coriander, fragrant mint, diced onion, and finely chopped chilli in a bowl. In a separate small bowl, whisk together zesty lime juice, sesame oil, savory soy sauce, and a hint of sugar until blended. Drizzle the dressing over the salad and toss everything together to combine.
  • Slice the chicken generously and serve alongside a vibrant herb salad and extra lime wedges.

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