Hanoi-chicken Mummon style

Ingredients:

6 servings
1 bag (900 g) Mummon crinkled French fries
1 tsp salt

600 g unseasoned chicken thigh fillets
1 tsp salt
½ tsp black pepper
2 tbsp mayonnaise, e.g. Hellman’s
4 dl panko breadcrumbs (or regular breadcrumbs / Mummon Crumbs)
4 tbsp rapeseed oil for frying

1 dl hoisin sauce

Sriracha-garlic mayonnaise
2 dl mayonnaise, e.g. Hellman’s
2 tsp sriracha chili sauce
2 tsp garlic granules or 1 minced garlic clove
2 tsp lemon juice

For garnish:
Fresh coriander
Fresh red chili pepper
Sesame seeds

To serve with:
Salad

Preparation:

1. Season the chicken cutlets on both sides with salt and black pepper. Spread a thin layer of mayonnaise on the surface of the chicken and roll in panko breadcrumbs so that the crumbs stick to the chicken all over. You can also use gluten-free Mummon Murua or regular breadcrumbs.
2. Pre-fry the chicken cutlets. Heat a frying pan and add oil to it. Fry the chicken on both sides until they get a golden-brown crust. Transfer the chicken to a baking sheet to wait.
3. Preheat the oven to 220 degrees. Spread the frozen fries on a baking sheet on parchment paper. Bake the fries in the oven for about 20 minutes and season lightly with salt. You can also cook the fries in an airfryer at 180 degrees for about 15 minutes.
4. When there are about 5 minutes left of the potatoes’ cooking time, put the chicken in the oven. Cook the chicken in the oven for about 5 minutes, until the chicken is cooked through.
5. While the potatoes and chicken are cooking, make the sriracha-garlic mayonnaise. Measure all the ingredients into a bowl and mix well.
6. When the fries and chicken are cooked, put the fries into a serving dish, cut the chicken into pieces and arrange them on top of the fries.
7. Drizzle the sriracha-garlic mayonnaise over the chicken first and then the hoisin sauce.
8. Garnish with thin slices of chili, fresh cilantro and sesame seeds.
9. Serve with salad.

Recipe: Mummon