Crumbed Chicken Tendies & Sticky Bambino Brussels

• Meanwhile, using a vegetable peeler, thinly slice cucumber and carrot into ribbons.
• Slice lime into wedges.
• Thinly slice long chilli (if using).
• In a medium bowl, combine the vinegar and a good pinch of sugar and salt.
• Add cucumber, carrot and chilli to pickling liquid. Add enough water to just cover veggies. Set aside.

TIP: Slicing the veggies very thinly helps it pickle faster!

• In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip chicken tenderloins into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• Set air fryer to 200°C. Halve Bambino Brussels sprouts and place into a foil lined air fryer basket.
• Drizzle with olive oil, toss to coat, then cook until browned and tender, 8-10 minutes.
• When sprouts have 2-3 minutes remaining, add garlic stir-fry sauce and a squeeze of lime juice, tossing to coat.
• Cook until browned and sticky.

TIP: No air fryer? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook sprouts, tossing occasionally, until tender, 6-8 minutes. Remove from heat and add garlic stir-fry sauce and a squeeze of lime juice, tossing to coat. 

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook crumbed chicken in batches until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan!
TIP: Chicken is cooked through when it's no longer pink inside.