Crispy Chicken Salad - cooking recipe

Ingredients

1 None egg
1/4 cup milk
1 lb chicken tenders, sliced if large
2 cups panko breadcrumbs
1 bunch watercress, trimmed
1 bunch mint, leaves picked
1 bunch cilantro, leaves picked
2 small cucumbers, halved lengthwise, seeded and sliced
1 bunch radishes, trimmed and thinly sliced
1 small onion, thinly sliced
None None Vegetable oil, for shallow-frying
None None Toasted sesame seeds, to serve (optional)
None None FOR THE DRESSING
2 tbsp sweet chili sauce
2 tbsp light soy sauce
2 tbsp lime juice
1 tbsp brown sugar
1/2 tsp sesame oil
1 clove garlic, crushed
1 tsp grated ginger

Preparation

Whisk egg and milk In a shallow dish. Dip chicken into mixture; coat in breadcrumbs. Arrange on a foil-lined baking pan. Refrigerate 15 mins.
For the dressing, whisk all ingredients together in a small bowl. Set aside.
Meanwhile, toss watercress, herbs, cucumber, radishes and onion in a serving bowl. Refrigerate until ready to serve.
Heat oil in a large, heavy-bottomed skillet on medium heat. Fry chicken, in 3 or 4 batches, 2-3 mins each side, until golden and cooked through. Remove with a slotted spoon; drain on paper towels.
Toss salad and chicken with 1/2 of the dressing. Serve warm, with remaining dressing. Sprinkle with sesame seeds, if desired.