Saliha Mahmood-Ahmed served up tasty crispy fried chicken with gochujang sauce and slaw on Saturday Kitchen.

The ingredients are: 4 x 150g chicken breasts, no thicker than 1cm, 2 free-range eggs, 2 heaped tbsp cornflour, 200g dried breadcrumbs, 2 heaped tbsp sesame seeds (black, white or combination), 2 tbsp chia seeds, 2 tbsp linseeds (also known as flaxseeds), 6 tbsp vegetable oil and salt.

For the gochujang sauce: 4 tbsp gochujang (Korean chilli paste) and 2 tsp runny honey.

For the slaw: 275g shop-bought crunchy coleslaw mix (discard any dressing), 1 lime, juice only, 2 tsp sesame oil and salt.

See recipes by Saliha in her book titled: The 20-Minute Gut Health Fix available from Amazon
now.