Shimmy and Roast - Asia

If you like this recipe, you should also try Rachael's Shimmy and Roast - Italy and Shimmy and Roast - Mexico.

Ingredients

• 3 cups of panko breadcrumbs
• 1/4 cup ground ginger
• 1/4 cup ground coriander
• Salt and freshly ground black pepper
• Zest of 1 lemon
• 1 large sealable plastic bag (gallon size)
• 1 whole chicken, cut into 10 pieces
• 3 scallions, mostly green parts, chopped
• 2 cloves garlic, chopped
• 2 tablespoons white vinegar
• 2 take-out packets of duck sauce
• 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

Preparation

Pre-heat the oven to 400°F.

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

Add the chicken, a couple pieces at a time, seal the bag and give it a good shimmy-shake to coat each piece. 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.

Into a container with a lid, place the scallions, garlic, vinegar and duck sauce. Tighten the lid, and then 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.