dinner · dairy-free
Crisp chicken strips with quick-pickled mustard greens
Cornstarch-coated chicken is shallow-fried until crunchy, with sharp pickled mustard greens on the side to cut the richness. The pickle needs only 20 minutes.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Toss the chopped greens with the vinegar, sugar and half of the salt. Leave them to pickle for 20 minutes.
-
2
Cut the chicken into strips and coat in the cornstarch and the rest of the salt.
-
3
Shallow-fry in the oil over medium-high heat, turning as needed, for 8 to 10 minutes, until crisp and the chicken reaches 165°F (74°C) inside.
-
4
Drain the greens and spoon them next to the hot chicken.
