• 2 tbsp Thai fish sauce
  • 30 g soft brown sugar
  • juice of 2 limes, plus lime wedges to serve
  • 6 skinless chicken breasts
  • 60 g chunky breadcrumbs
  • 6 large fresh or dried lime leaves, spine removed, finely shredded
  • 1 garlic clove, chopped
  • 1 cm piece root ginger, chopped
  • 6 spring onions, chopped
  • 2 tbsp olive oil, plus extra for drizzling

For the mayonnaise:

  • 200 ml sunflower oil
  • 2 tbsp extra-virgin olive oil
  • 1 large egg yolk
  • 6 spring onions, chopped
  • finely grated zest and juice of 1 lime
  • 1 small knob of root ginger


  1. 1

    Mix the fish sauce, sugar and lime juice, pour over the chicken and marinate for 15 minutes. Preheat the oven to 200°C, fan 180°C, gas 6.

  2. 2

    Chop the breadcrumbs, kaffir lime leaves, garlic, ginger, onions and salt together until a little finer. Transfer to a bowl; mix in 1 tablespoon of the oil.

  3. 3

    Transfer the chicken to a roasting tin (discard the marinade); toss in the remaining oil. Firmly press the crumb mixture on top of each breast, drizzle over a little extra oil, season with black pepper and roast for 25 minutes.

  4. 4

    Put the oils in a jug. In a bowl, whisk the yolk and salt, then add half the oil, drop by drop. Whisking, slowly add 1 tablespoon lime juice, the zest and remaining oil until thick. Grate the ginger; squeeze to get ½ teaspoon of its juice – add to the mayonnaise; chill. Serve with the chicken and wedges.



    Get ahead: make the crumb topping (don't add the oil) and the mayonnaise a day ahead; store both in the fridge.

Nutritional Details

Each serving provides
  • Energy 1553kj 371kcal 19%
  • Fat 26.1g 37%
  • Saturates 6.2g 31%
  • Sugars 6.2g 7%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 1101kj/263kcal

Each serving provides

13.0g carbohydrate 1.2g fibre 20.6g protein

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