Crispy ‘cheep cheep’ chicken with a green papaya and carrot salad

Crispy cheep cheep chicken

Crispy on the outside, succulent and moist chicken on the inside

4 large chicken wings, 2 chicken drumsticks, 1 breast (cut into 8 bits)

4 (heaped) tablespoons of plain flour

1 teaspoon paprika

Ready for the oven

1 teaspoon sweet smoked paprika

1 teaspoon of garlic salt

½ teaspoon chilli powder

1 teaspoon fresh cumin seeds

1 teaspoon coriander seeds

1 teaspoon fennel seeds

50 grams freshly grated parmesan cheese

2 eggs beaten

50 grams of unsalted butter, melted

Preheat your oven to 200 degrees (Celsius) and line a baking tray with silver foil.

In a fry pan, toast your cumin, fennel and coriander seeds until fragrant then use a mortar and pestle or spice grinder to grind the seeds to powder.

In a large mixing bowl, mix your spices with all the other ingredients apart from the eggs and chicken pieces.

Make sure your chicken pieces are thoroughly dry and then dip them first into your beaten egg and then coat it in your cheesy flour mix. Make sure each piece of chicken is thoroughly coated and then place them on your baking tray.

When you’ve prepared your chicken pieces, baste them with your melted butter and then pop them into the oven to bake for 40-45 minutes. Your chicken is cooked if you skewer your pieces and it comes out clean.

Crispy cheep cheep chicken

Green papaya salad dressing (made with shredded green papaya and carrots)

Juice of ½ to 1 freshly squeezed lemon (roughly 1 tablespoon of lemon juice)

1 tablespoon of water

1 teaspoon of white vinegar

1 teaspoon of sugar

Pinch of dried Thai basil leaves (or fresh if you have it)

1 teaspoon of worcestershire sauce

1 teaspoon of paprika

1 teaspoon of sesame oil

1 teaspoon of chilli oil

1 teaspoon of groundnut oil

Combine all of these ingredients in a bowl and drizzle over the salad of your choice

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