Ingredients
Coconut-crumbed chicken
Pickled noodle salad
To serve
Method
Coconut-crumbed chicken
1.Place chicken on a board and cover with plastic wrap. Using a meat mallet or rolling pin, pound to flatten slightly, then season to taste.
2.Dust chicken in flour. Dip into milk, then press into coconut flakes. Cover and chill for 30 minutes.
Pickled noodle salad
3.Cook noodles without flavour sachet. Drain, then rinse with cold water and place in a bowl. In a jug, whisk vinegar and sugar together until sugar has dissolved.
4.Add half the mixture to noodles, tossing to coat. Combine remaining dressing with cucumber, orange, zest and 1 tablespoon sweet chilli sauce.
5.In a frying pan, heat oil on high until crumbs sizzle when they are added.
6.Shallow-fry chicken in 2 batches for 3-4 minutes each side. Drain.
To serve
7.Serve chicken with noodle salad, topped with onion and accompanied with rest of chilli sauce.