Crispy Chicken & Prawn Salad with Sweet Chilli Soy Sauce

Start by removing the skin from the chicken thighs.

Carefully cut along the bone and remove it while trying to keep each piece of chicken intact.

Once deboned, pat the chicken thoroughly dry with kitchen paper. This removes excess moisture and helps the coating stick better when it’s time to fry.

Set the chicken aside while you prepare the coating.

Crack the egg into a deep bowl, then add the cornflour and a small pinch of salt.

Mix until you have a smooth, thick coating.

Add the chicken thighs and turn them through the mixture until every piece is well covered. Make sure the coating reaches all sides of the chicken — this is what will give you that lovely crispy outside.

Heat about ¼ cup of cooking oil in a frying pan.

Once the oil is hot, carefully add the coated chicken thighs. Avoid overcrowding the pan; cook them in batches if necessary.

Fry until beautifully golden and crispy on the outside and completely cooked through. The chicken should be piping hot in the centre with no pink meat remaining.

Once cooked, transfer the chicken to a wire rack or a plate lined with kitchen paper to remove excess oil.

Let it rest for a few minutes before slicing.

Now it’s time for the prawns.

In a clean bowl, mix the egg with enough cornflour to create a coating similar to the one used for the chicken.

Add the prawns and gently mix until each one is coated.

Heat a little oil in a frying pan and cook the prawns until the coating is golden and crispy and the prawns are cooked through.

Remove them from the pan and set aside while you prepare the salad.

This is where all that fresh colour comes in.

Slice the iceberg lettuce, cucumber, tomatoes, red pepper and onion.

Arrange the vegetables across a large serving plate to create a fresh, crunchy base for the chicken and prawns.

There’s no need to overcomplicate this part — keeping the vegetables fresh and crisp gives a lovely contrast to the warm, crispy chicken.

Now for the sauce that brings everything together.

Combine the soy sauce, brown sugar, a little cooking oil and Chinese chilli powder or chilli pepper.

Mix well until the sugar dissolves and the flavours come together.

Taste and adjust the chilli depending on how much heat you like. You can keep it mild or give it an extra kick — that part is completely up to you.

Once the chicken has rested slightly, slice it into smaller pieces. You can also leave the thighs whole if you prefer.

Arrange the crispy chicken over the fresh salad, then spoon or drizzle the sweet chilli soy sauce over the top.

Finely slice the leek and scatter it over the chicken for a fresh finishing touch.

Add the crispy prawns alongside the chicken, then finish with a little sliced red onion and fresh tomato.

Now you’ve got the best combination — warm crispy chicken and prawns, cool crunchy vegetables and that sweet and spicy sauce all on one plate.

Serve straight away with noodles of your choice on the side. You can also add boiled eggs if you want to make the meal even more filling.

I love serving this while the chicken and prawns are still crispy and the salad is fresh and crunchy.

It’s simple home cooking, but once everything is arranged together, it makes such a colourful and inviting plate.

My daughter and I really enjoyed this one, and I hope you do too!

This dish is already filling on its own, but noodles make a delicious addition.

You could also serve it with rice, extra salad, boiled eggs, or your favourite dipping sauce.

For a lighter meal, simply leave out the noodles and enjoy the crispy chicken and prawns over the fresh salad.