XO Chicken Caesar Salad
Heat your oven to 180°C/354°F.
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.
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.
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.
Separate your egg and pop your yolk in a small food processor. Save your white for another occasion.
Add your XO sauce, mustard, parmesan and lemon juice to the food processor, then give it a whizz to combine.
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.
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.
Spoon your salad onto plates and sprinkle with extra parmesan. Serve and enjoy.