Spice Bag Wedge Salad
by Sarah-Kim Watchorn
4 people
30 minutes
5 minutes
Ingredients
FOR THE CHICKEN
-
100
ml
Buttermilk
-
4
medium
Chicken Thighs
, sliced
-
3
tbsp
Chinese 5 Spice
-
1
medium
Lemon
, zest only
-
1
pinch
Sea Salt
-
1
bottle
Sunflower Oil
, for frying
-
100
g
flour
FOR THE CONFIT PEPPER SAUCE
-
100
g
Butter
-
100
ml
Oil
-
2
medium
Red Pepper
, diced
-
2
medium
Star Anise
FOR THE SALAD DRESSING
-
50
ml
Buttermilk
-
1
medium
Garlic Cloves
, crushed
-
0.5
medium
Lemon
, juice only
-
100
g
Mayonnaise
TO SERVE
-
1
medium
Avocado
, sliced
-
1
handfull
Chives
, chopped into 3cm pieces
-
2
tbsp
Honey
, to drizzle
-
0.5
medium
Iceberg lettuce
, cut into wedges
Method
- Preheat your oven to 160°C. Pop the buttermilk, lemon, and chicken into a bowl or container with a lid, season with salt and pepper. Leave to marinate overnight or for at least 2 hours.
- For the pepper sauce; put the red peppers, star anise, butter, and oil into an ovenproof dish. Put in the oven for 30 minutes until tender. Blitz until smooth in a mini blender. Season to taste. When the sauce is blended or just before, heat your oil to 180°C.
- Mix the 5 spice and flour together in a wide bowl. Drizzle a little buttermilk into the flour mix. Remove the chicken from the marinade and press each piece individually into the flour to coat it, make sure they’re well coated.
- Cook the chicken in batches, add a few pieces to the oil at a time, don’t add too many or it will bring down the temperature of the oil. Cook for 5-6 minutes until golden, drain using a slotted spoon. Sprinkle right away with sea salt.
- For the salad dressing; combine the mayo, buttermilk, garlic, and lemon juice in a small bowl with lots of black pepper and salt.
- Now for the fun part; the salad assembly. Arrange the iceberg wedges on a platter, and place the avocado on top of the lettuce. Top with the chicken and drizzle with the salad dressing and the pepper sauce.
- Sprinkle with the chopped chives and a drizzle of honey to serve.
