bakers ginger nuts® chicken strips

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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• 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

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. Whisk the eggs with a pinch of salt.

5. 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 a BAKERS Ginger Nuts® dusted tray, ready for baking, cover and refrigerate for 10 minutes.

6. 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.

7. Remove from the heat. Pour into a serving bowl, allow to cool and serve.

8. Bake the chicken strips for 10-12 minutes until the chicken is crispy and cooked through, serve with the dipping sauce and lime wedges.

Serves: 4 People