Sticky Blackberry Vinaigrette Chicken Dippers & Charred Corn Salad

Method

1. 1

   Prepare the coating
   In one bowl, mix the panko breadcrumbs with the sesame seeds. In a second bowl, combine the flour with salt and pepper. In a third bowl, add the beaten egg.

2. 2

   Coat the chicken
   Dip each piece of chicken into the seasoned flour, then the beaten egg, then coat well in the panko mixture, pressing gently so it sticks evenly.

3. 3

   Fry the chicken
   Heat a generous layer of Mellow Yellow rapeseed oil in a frying pan over medium heat. Fry the chicken pieces in batches for 4–5 minutes, turning occasionally, until golden, crisp and cooked through. Drain on kitchen paper.

4. 4

   Char the corn
   Toss the corn kernels with 1–2 tsp Mellow Yellow Blackberry Vinaigrette. Cook in a hot pan or under a grill until lightly charred and caramelised at the edges.

5. 5

   Glaze the chicken
   In a small pan, combine the Blackberry Vinaigrette, honey and chilli flakes. Cook gently until reduced to a thick, glossy hot honey glaze. Toss most of the hot chicken in the glaze until sticky and coated, reserving a little glaze for dipping.

6. 6

   Prepare the salad
   In a bowl, combine the corn, cucumber and mixed leaves. Lightly toss with Blackberry Vinaigrette to keep it fresh and glossy.

7. 7

   Assemble and serve
   Serve the sticky chicken dippers alongside the corn salad.
   Drizzle over any extra glaze or serve it on the side for dipping.