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BAKERS GINGER NUT CHICKEN STRIPS


about

With the sweet comes the savoury. BAKERS Ginger Nuts® biscuits and chicken are nicely balanced flavours and textures. Add a dash of this and that, and a daring dipping sauce, and you have a winning dish.

Serves 4

ingredients

200 g BAKERS Ginger Nuts® biscuits

200 g dried breadcrumbs

4 skinless chicken breasts, cut into strips

200 g cake flour

3 eggs, beaten

salt and freshly ground black pepper to taste

oil, to fry

Dipping sauce

3 limes, juiced and zested, additional lime wedges for serving

250 ml soy sauce

50 ml honey

1 chilli, finely chopped (optional)

10 ml sesame seeds

25 ml sweet chilli sauce

10 ml corn flour mixed with a little water to form a paste

hints

  • Alternatively use calamari strips or beef strips.
  • Use a sweet chilli sauce as an alternative to the soy dipping sauce.
  • Crumb chicken strips ahead of time and refrigerate on the baking tray until ready to bake.
  • Bake just before serving.

instructions

Chicken strips

  1. Preheat oven to 180˚C.
  2. In a food processor, blend the BAKERS Ginger Nuts® until they are a fine crumb, add the breadcrumbs, season and set aside.
  3. Season the flour and set aside in a shallow bowl.
  4. Dust a tray with excess BAKERS Ginger Nuts®.
  5. Whisk the eggs with a pinch of salt.
  6. Coat the chicken strips into the seasoned flour; dust off excess, then into the egg; allow excess to drip off and then into the BAKERS Ginger Nuts® crumb mixture. Set aside on the BAKERS Ginger Nuts® dusted tray, ready for baking, cover and refrigerate for 10 minutes.

Dipping sauce

  1. Meanwhile, in a small pot, heat the dipping sauce ingredients and allow to simmer until the liquid starts to thicken slightly, adjust flavour if necessary.
  2. Remove from the heat. Pour into a serving bowl, allow to cool and serve.
  3. Bake the chicken strips for 10 – 12 minutes until the chicken is crispy and cooked through, serve with the dipping sauce and lime wedges.

 

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