INGREDIENTS

    Sauce
  • 200 ml coconut cream
  • 1/2 cup mirin
  • 1/4 cup rice wine vinegar
  • 2 garlic cloves , finely chopped
  • 6double kaffir lime leaves , finely shredded
  • 2 teaspoons fish sauce
  • 2 teaspoons chilli jam

    • chicken

  • 1 teaspoon palm sugar
  • 2 teaspoons oyster sauce
  • 1 egg , lightly beaten
  • 1/4 cup sesame seeds
  • 1/4 cup coconut , shredded
  • 1 garlic clove , finely chopped
  • 1/4 cup coriander leaves , finely chopped
  • 4 skinless chicken breasts
  • 2 tablespoons vegetable oil
  • 250 g sugar snap peas

DIRECTIONS

  1. To make the sauce combine all the sauce ingredients in a pan and bring to the boil.
  2. Reduce heat and simmer for a few minutes.
  3. To prepare the chicken, dissolve the palm sugar in the oyster sauce.
  4. Stir in the egg and the sesame seeds, shredded coconut, garlic and coriander.
  5. Spread the crust over the top of the chicken breasts and refrigerate for 2 hours.
  6. Preheat an oven to 200°C.
  7. Heat the vegetable oil in a large fry pan.
  8. Place chicken breasts in pan, crust side down and cook over a moderate heat until crust is golden, about 5 minutes.
  9. Turn breasts and transfer to a baking tray, crust side up. Bake for 10 minutes.
  10. While chicken is cooking, bring a pot of water to the boil and lightly steam or blanch the sugar snap peas for 1 minute.
  11. Drain and divide between individual serving plates.
  12. Place chicken breast, crust side up, on the peas and spoon sauce around.