- Chef: Helen Tzouganatos
- Serves: 5
- Time: 30 minutes
- 800g organic chicken breasts, cut into pieces
- 2 eggs, whisked
- ⅓ cup tapioca flour
- 1½ cups quinoa flakes
- ⅓ cup grated parmigiano reggiano
- 2 tsp dried thyme
- 2 tsp sea salt flakes
- ¼ tsp ground white pepper
- Extra virgin olive oil to drizzle
- 2 egg yolks
- 1 garlic clove, crushed
- 1 tsp light soy sauce
- 1 tsp dijon mustard
- 2 tsp apple cider vinegar
- Pinch of sea salt flakes and ground white pepper
- 200ml canola oil
Preheat oven to 220°C.
You will need to set up three stations; tapioca flour in one bowl, whisked eggs in another bowl and all other dry ingredients combined in a separate tray.
Individually dip each chicken piece in tapioca flour first, dusting off extra flour. Next, dip chicken into the whisked eggs and then finally coat in the dry quinoa mixture by firmly pressing the chicken into the quinoa.
Grease an oven tray with olive oil and place chicken pieces on tray. Drizzle or spray the top of the chicken with olive oil and bake in the oven for 20 minutes or until golden.
For the Japanese mayonnaise add egg yolks, garlic, soy sauce, mustard, vinegar, salt and pepper to blender and whiz to combine. With the motor running, very slowly add oil in a thin stream until the mayonnaise starts to emulsify. Serve as a dipping sauce with chicken.