• 4 chicken breasts
For the Numbing Spice:
• 2 tbsp Sichuan peppercorns
• 2 tbsp cumin seeds
• 1 tbsp fennel seeds
• 1 tbsp red chilli flakes
• 2 star anise
• 1 tsp salt
• 2 tbsp brown sugar
Crispy Coating:
• 2 eggs, beaten
• 2 large hand fulls of cornflakes (crushed)
For the Sauce:
• 4 tbsps mayonnaise
• 1 tbsp sweet chili sauce
• 1 tbsp Sriracha
To Serve:
• Cooked fluffy rice
• Steamed bok Choi
• Sliced fresh chillis and spring onions
METHOD
1. Preheat the oven to 180C.
2. Between two piece of parchment paper flatten the chicken using a rolling pin. In a pestle and mortar or blender blend all the spices together. Spoon it all over the chicken to marinade.
3. Dip the chicken once marinaded into the beaten egg then into the crushed cornflakes.
4. Place onto a tray and then bake in the oven for 20-25mins turning in-between.
5. Make the sauce by mixing all the ingredients together in a bowl and once the chicken is cooked brush it with the sauce.
6. Slice it all up and serve in a bowl with the rice, bok Choi, spring onions and chillis. Enjoy!
