1 chicken breast, cut in 4 equal size pieces
2-4 slices of bread
100g tempura flour + 70 ml water
1 tbsp paprika
1 tbsp cumin powder
Panko for breading
1 carrot, grated in the grater
2 tbsps. coriander, finely chopped
2 pieces of spring onion
50g yoghurt
1 tbsp honey
1 tsp Dijon mustard
Tabasco
Sunflower oil for frying
Salt
Pepper
Add water and tempura flour in a bowl and stir well.
Add salt and pepper on chicken and then dip it in the batter you have prepared.
Add panko in a large bowl and bread chicken well, mixing it until it is fully breaded.
Fry chicken at 180C for 6-7 minutes. Place chicken on a baking paper.
Prepare the salad/stuffing. Mix grated carrot, coriander and spring onions in a bowl.
Mix yoghurt, honey, mustard and tabasco.
Cut bread in long slices and add the yoghurt salad and then, chicken in top.
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