Chicken Hot Dog
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken breast fillet (s)
- 4 hot dog buns
- some iceberg lettuce leaves
- 2 tablespoon peanut oil
- 1 teaspoon curry powder, mild
- 50 g peanuts, roasted and salted
- 0.5 ½ cucumber (s)
- 0.5 ½ bunch chives
- 0.5 ½ bunch radishes
- Sea salt, fine
- 3 tablespoon cream yogurt, approx.
- Wasabi paste
- Sambal Oelek
- Horseradish
- mustard
- pepper
- sugar
- lemon juice
Print Recipe
Pin Recipe Instructions
- Pat the chicken breast fillets dry and cut into strips about 6 to 8 cm long. Mix the peanut oil with curry powder and a little salt and brush the chicken breast fillet strips with it.
- Finely chop the peanuts. Rinse the cucumber, peel it if necessary, cut it in half lengthways and remove the core if necessary. Wash and clean the radishes. Cut or slice both thinly, season with salt and set aside. Mix the cream yoghurt with wasabi paste or sambal oelek or (cream) horseradish or mustard and the lemon juice and season with salt, sugar and pepper. Rinse the chives, shake dry and stir in, cut into fine rolls. Clean the iceberg lettuce, wash, shake dry and cut into fine strips.
- Either bake or toast the hot dog rolls according to the instructions on the packet.
- Heat a grill pan on the hotplate and fry the brushed chicken breast fillet in it for about 3 to 4 minutes until golden brown. Then remove and turn in the chopped peanuts. Pat the cucumber and radish slices dry with kitchen paper. Cut open the hot dog rolls and fill them with the prepared ingredients.
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