Shimmy & Roast - Asia

Rachael's Daytime Talk Show

Ingredients

  • 3 cups of panko bread crumbs
  • 1/4 cup ground ginger
  • 1/4 cup ground coriander
  • Salt and freshly ground black pepper
  • Zest of 1 lemon
  • 1 large, gallon-size, re-sealable plastic bag
  • 1 whole chicken, cut into 10 pieces
  • 3 scallions, mostly green parts, chopped
  • 2 tablespoons white vinegar
  • 2 packages duck sauce
  • 2 cloves garlic, chopped
  • 3 vine-ripe tomatoes, seeded and chopped
  • 1 red bell pepper, chopped
  • 1 small red onion, chopped
  • 1 heart of romaine lettuce, cleaned and chopped

Yields: 4 servings

Preparation

Preheat the oven to 400°F.

Mix the bread crumbs, ground ginger, ground coriander, salt, pepper and lemon zest in the plastic bag and toss to combine.

Step

Add the chicken to the bag, a couple pieces at a time, seal it and give it a good shimmy-shake to coat the chicken. Place the coated chicken on a baking sheet and repeat with remaining chicken until all the pieces are coated. Bake for 40-45 minutes, or until cooked through.

Step

Into a container with a lid, add the scallions, garlic, vinegar and duck sauce. Place the lid on tight, and give it a good shimmy to mix it up. In a salad bowl, add the tomatoes, red pepper, red onion and romaine, and pour dressing over the salad.

Season with salt and pepper, toss to coat and serve alongside the chicken.