Recipe Information

• Servings: 4
• Preparation Time: 30 minutes
• Cooking Time: 20 minutes
• Total Time: 50 minutes
• Difficulty: Medium

Ingredients

For the Chicken:

• 2 Label Rouge chicken breasts
• 2 organic eggs
• 100g organic oats
• 40g flour
• Salt to taste
• Pepper to taste
• 1 liter frying oil

For the Mayonnaise:

• 1 organic egg yolk
• 1 teaspoon mustard
• Salt to taste
• Pepper to taste
• 200ml peanut oil
• 10g grated ginger
• 1 shallot, finely chopped
• ¼ bunch of coriander, chopped
• 2 spring onions, finely sliced
• 1 tablespoon black and/or blonde sesame seeds

For the Ginger Carrot Purée:

• 400g carrots, peeled and sliced
• 50g ginger, peeled and sliced
• 100g butter

Instructions

1. Prepare the Purée:

   1. Peel and finely slice the carrots.
   2. Peel and thinly slice the ginger.
   3. Place the carrots and ginger in a saucepan with 50g of butter, salt, and enough water to cover.
   4. Bring to a boil and cook until tender.
   5. Drain, then blend until smooth and combine with additional butter if desired.

2. Prepare the Chicken:

   1. Slice the Label Rouge chicken breasts lengthwise.
   2. Dredge the chicken in flour, dip in beaten eggs seasoned with salt and pepper, and coat with oats.
   3. Fry the chicken at 180 degrees Celsius until golden and crispy.

3. Make the Mayonnaise:

   1. In a bowl or a food processor, combine the egg yolk, mustard, salt, and pepper.
   2. Whisk, gradually adding peanut oil until emulsified.
   3. Add the ginger, shallot, coriander, spring onions, and sesame seeds, mixing until well combined.

Notes

This dish is best served immediately for a crispy texture, but can be prepared in advance if needed. The purée can also be made ahead and reheated before serving.

Recipe Tips

For an extra crunch, consider adding crushed nuts to the oat coating. You can also experiment with different herbs in the mayonnaise for a unique flavor.

Nutritional Information

Approximately 600 calories per serving, including protein, healthy fats, and vitamins from the vegetables.

FAQ

1. Can I use other types of chicken?

Yes, any boneless chicken breast can be substituted, but Label Rouge offers superior flavor.

2. Is there a vegan alternative for the mayonnaise?

Yes, you can use aquafaba (chickpea water) as a substitute for egg yolk in making vegan mayonnaise.

3. How can I store leftovers?

Store any leftover chicken and purée in airtight containers in the refrigerator for up to 2 days.

4. Can I bake the chicken instead of frying?

Yes, bake at 200 degrees Celsius for 20-25 minutes until cooked through for a healthier option.

5. What can I substitute for carrots?

Sweet potatoes or parsnips can be used instead for a different taste profile.