Portion peanuts and breadcrumbs into a food processor and blend into a fine powder.
Coat chicken strips in flour, dip in beaten egg, and roll in the peanut crumbs.
Heat vegetable oil in a deep pan to 190°C.
Fry chicken strips for 3 to 4 minutes until golden-brown and drain on kitchen paper.
Sauté shallot, chilli, garlic, and ginger in oil for 2 to 3 minutes until soft.
Add coconut milk, lime juice, and soy sauce to the pan and bring to a simmer.
Stir in peanuts and blend in a food processor to create a chunky sauce.
Toss lettuce leaves, red onion, radishes, and mint in a bowl.
Whisk lime juice and vegetable oil together and dress the salad.
Plate the salad and chicken with the satay sauce on the side.