500 grams chicken breast, skin off
1 cup thick plain yoghurt
2 tablespoons lemon juice
2 cloves garlic, crushed
1 teaspoon smoked paprika
1½ cups panko crumbs
vegetable oil for cooking
½ cup mayonnaise
1-2 teaspoons chipotle sauce
2 tablespoons finely chopped flat-leaf parsley or coriander
Chicken: Cut the chicken into 2cm pieces. Combine the yoghurt, lemon juice, garlic and paprika in a large bowl and add the chicken. Turn to coat well then cover and refrigerate for at least 3 hours or up to 2 days.
To cook: Tip the chicken into a large sieve and let most of the yoghurt drain away. Put the panko crumbs in a shallow bowl and toss the chicken in batches, to coat well. Heat about 1cm of oil in a shallow sauté pan and when hot cook the chicken in batches until golden and cooked through, turning to brown evenly. Drain on kitchen towels and sprinkle with sea salt and pepper.
To serve: Sprinkle the chicken with the herbs and pile into bowls or cones. Stir the mayonnaise and chipotle sauce together and serve alongside.
Pantry Note: Panko crumbs are flakey Japanese dried breadcrumbs that create a deliciously crunchy crust. Available from supermarkets and Asian food stores.