Peel the cucumber, cut in half and scrape out the watery inside with a teaspoon. Then finely chop just like the coriander leaves. Put all the ingredients for the dip in a bowl, mix together and first put in the fridge.
Cut the chicken breast fillets into bite-sized pieces. Chop the peanuts with a knife and mix with the breadcrumbs. Season the eggs with salt and cayenne pepper and whisk gently. Then bread the pieces of meat as normal. So first turn in the flour, then in the egg and then in the chopped peanuts.
Fry in a deep fryer or in a pan with plenty of rapeseed oil until golden brown.