Sichuan peppercorn chicken escalope

Method

1. To make the spice mixture, grind the cumin seeds and Sichuan peppercorns with a pestle and mortar until fine. Add the chilli powder, salt, sugar and MSG, if using, and stir to combine. Set aside.

2. To prepare the salad, put the coriander, cucumber and spring onion into a large bowl of iced water. Set aside.

3. To prepare the chicken, butterfly the chicken breasts by slicing them in half horizontally almost all the way through. Open the breasts up like a book, place baking paper or cling film over the top and gently bash with a rolling pin or saucepan (watch the how-to video, below, if you are unsure). Season with a pinch of salt on both sides.

4. Put the flour, eggs and breadcrumbs in separate wide shallow bowls. Add a pinch of salt to the flour and mix to combine. Add a pinch of salt to the breadcrumbs and mix to combine.

5. Heat the oil in a large frying pan or wok over a medium–low heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

6. Meanwhile, one by one, place the chicken breasts in the flour and pat thoroughly until fully covered on both sides. Hold the breast up and lightly slap to dust off any excess flour. Then coat in the beaten egg, letting any excess egg drip back into the bowl. Finally, coat each breast in the breadcrumbs on both sides, patting the crumbs down to compact them.

7. Carefully lower the breaded chicken into the hot oil. Cook for 3 minutes then turn over. Using a spoon, gently baste the chicken and cook for a further 2–3 minutes or until golden brown. Check that the chicken is cooked through (it is cooked when the juices run clear with no trace of pink when the thickest part is pierced with a skewer). Transfer to drain on a wire rack or kitchen paper. Generously sprinkle with the spice mixture.

8. To make the salad, drain the spring onion mixture and transfer to a bowl. Squeeze in the lime juice and add the salt. Toss to combine.

9. Place a small saucepan over a high heat. Add the lime halves, cut-side down, to the dry hot pan and gently press down with a spatula. Char for 45 seconds, or until brown and sticky but not burnt. Remove from the pan and lower the heat to medium.

10. To make the butter, add the butter to the same small saucepan and cook until melted and starting to foam. Add the garlic, sesame seeds, paprika and cayenne pepper. Gently shake the pan to combine, cook for 30 seconds and then add the soy sauce. Swirl and turn the heat off.

11. Pour the chilli butter evenly onto two plates and swirl to cover. Place the chicken on top and add the salad on the side. Serve with the charred lime halves.