Asian Fried Chicken with Heirloom Tomato Salad

Asian Fried Chicken with Heirloom Tomato Salad

We love fried chicken but do not eat it often so when the tomatoes are at their peak we just dive right in and fry up a batch. Fried chicken and tomatoes go so well together. Here is our version of an Asian style fried chicken and tomatoes.

Asian Marinated Tomato Salad

2 c assorted heirloom tomatoes cut into bite size pieces

¼ small red onion cut into ¼ “vertical strips

¼ c rice wine vinegar

1 T Asian sweet chili sauce

Kosher salt

Fresh ground black pepper

In a small bowl whisk the rice vinegar and chili sauce together. In a serving bowl add the tomatoes and onion strips then toss with the vinegar/chili sauce mixture. Season the salad with salt & pepper to taste. Set aside and let it marinate until the chicken is done.

Asian Fried Chicken

4 chicken breast halves, boneless, skinless, pounded to an even thickness

Sea salt

Black pepper

Cayenne pepper

½ c rice flour

1 lg. egg

2 c Panko bread crumbs, more if needed

Vegetable oil

Heat enough vegetable oil to cover the bottom a large sauté pan by 1/3 “on medium heat. Set up three pie plates with one having the rice flour, one with a beaten egg and one with the Panko crumbs. Pat the chicken breasts dry and season both sides with the salt, pepper and cayenne. Place the seasoned breast into the rice flour and coat both sides. Shake off excess and dip into the beaten egg. Place the egg battered breast into the Panko crumbs and pat enough crumbs onto both sides until evenly coated. Place the chicken breast into the hot oil and cook for about 2-3 minutes per side until golden brown. Remove the chicken and place on a paper towel lined plate. Repeat until all the chicken has been cooked. Serve the chicken with the tomato salad.

Serves 4