Ingredients
CRUNCHY SLAW
CRISPY SESAME CHICKEN NIBBLES
Method
1.Toss crunchy slaw vegetables together in a large bowl.
2.Preheat oven to 200°C. Place 2 Tbsp oil in a large metal baking dish and place in the oven to heat.
3.Set up three dinner plates: one with flour, one with the eggs whisked with the salt, and the third with panko crumbs mixed with the sesame seeds.
4.Coat the chicken pieces in flour, then egg, then crumbs and gently place in the hot baking dish. Drizzle with the remaining oil and cook in the oven for 5 minutes.
5.Turn chicken over and cook for 5 minutes more or until golden and crisp.
6.Slather each pita with mayo. Place chicken in the centre of the pita and drizzle with a little sweet chilli sauce. Top with a generous amount of slaw and carefully roll up.
7.Wrap in greaseproof or baking paper and tie with string.
To toast sesame seeds, place in a dry frying pan over medium heat and stir constantly until they start to pop and turn golden. Remove from pan immediately and leave to cool. Black sesame seeds provide a wonderful colour contrast. You can buy them at Asian food stores.
Note
