- 150g/2oz dry-roasted peanuts
- 50g/2oz dried breadcrumbs
- 4 boneless and skinless chicken breasts, cut into strips
- 75g/3oz plain flour
- 2 free-range eggs, lightly beaten
- 1 lime, quartered
- vegetable oil, for deep-frying
- 1 tbsp vegetable oil
- 1 shallot, finely chopped
- 1 red chilli, finely chopped
- 2 garlic cloves, roughly chopped
- 5cm/2in piece fresh root ginger, roughly chopped
- 75ml/3fl oz coconut milk
- 1 lime, juice only
- 1 tbsp soy sauce
- 150g/5oz roasted, salted peanuts
- 2 little gem lettuces, leaves separated
- 1 small red onion, finely sliced
- 110g/4oz radishes, finely sliced
- 3 tbsp finely sliced fresh mint leaves,
- 1 lime, juice only
- 2 tbsp vegetable oil
- Blend the peanuts and breadcrumbs in a food processor to a fine powder, sprinkle onto a plate. Sprinkle the flour onto a separate plate.
- Dredge the chicken strips in the flour, then dip into the egg and roll in the peanut crumbs.
- Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 190C/375F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended)
- Fry the chicken strips for 3-4 minutes until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
- Meanwhile for the satay sauce, heat the oil in a frying pan, add the shallot, chilli, garlic and ginger and fry for 2-3 minutes, or until slightly softened.
- Pour in the coconut milk, lime juice and soy sauce and bring to a simmer.
- Add the peanuts, then blend the mixture in a food processor to a chunky sauce. Add more soy sauce and lime juice to taste.
- For the salad, mix the leaves, red onion, radishes and mint together in a bowl until well combined.
- Whisk the lime juice and vegetable oil in a bowl and mix with the salad until well combined.
- To serve, place some salad onto the plate, with the chicken strips alongside. Spoon the satay sauce into a small bowl and serve alongside.