XO Chicken Caesar Salad

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Step 1.

Heat your oven to 180°C/354°F.

Step 2.

Place your thighs in a bowl and add your five spice, crispy chilli oil and sesame oil. Grate in one clove of garlic, then season generously with salt and pepper.

Step 3.

Heat a frying pan on a medium-high heat. Add your thighs to the pan skin-side down and cook for 5 mins until the skin is super crispy. Flip over and cook for 4 mins on that side, then remove from the pan and leave to rest and cool.

Step 4.

Tear your ciabatta loaf into small bite-sized pieces. Toss them onto a large baking tray and add your black sesame seeds, a good pinch of salt and a drizzle of olive oil. Toss to totally coat, then bake for 10 mins until golden and crispy.

Step 5.

Separate your egg and pop your yolk in a small food processor. Save your white for another occasion.

Step 6.

Add your XO sauce, mustard, parmesan and lemon juice to the food processor, then give it a whizz to combine.

Step 7.

Very gradually pour in 150ml of vegetable oil to the egg mixture. Loosen to a thinner consistency with 2 tbsp water, then season to taste with salt and pepper.

Step 8.

Cut the end off your lettuce and separate the leaves. Put them in a large mixing bowl and add your croutons, chicken and dressing. Toss to combine.

Step 9.

Spoon your salad onto plates and sprinkle with extra parmesan. Serve and enjoy.

XO sauce is a really tasty condiment from Hong Kong packed with dried scallops, dried ham and chilli. You can buy it online, or from some Asian supermarkets.

600g Chicken Thigh Fillets
½ Tsp Chinese Five Spice
2 Tbsp Crispy Chilli Oil
1 Tsp Sesame Oil
2 Cloves of Garlic
1 Loaf of Ciabatta
1 Tbsp Sesame Seeds
1 Tbsp Black Sesame Seeds
1 Egg
3 Tbsp XO Sauce
1 Tsp Dijon Mustardd
30g Parmesan, Plus More To Serve
1 Lemon
4 Little Gem Lettuce
Vegetable Oil