500g (about 1lb) chicken tenders or chicken strips
¼ cup Marion’s Kitchen Coconut Sweet Chilli, plus extra for serving (use my store locator to find out where to buy)
1 cup plain (all purpose) flour
2 eggs, lightly whisked
3 cups panko breadcrumbs
cooked brown rice, to serve
steamed broccoli, to serve
vegetable oil for frying
Combine the chicken tenders with the Coconut Sweet Chilli sauce.
Place the flour, eggs and breadcrumbs in separate large trays or bowls. Dip each piece of chicken in the flour, then egg and then the breadcrumbs.
Pour enough oil into a large frying pan to shallow fry. Heat over medium-high heat. When you dip a wooden spoon into the oil and it bubbles, the oil is hot enough. Cook the chicken pieces in batches for 2-3 minutes each side or until golden brown and cooked through. Drain on paper towel.
Serve with extra Coconut Sweet Chilli sauce for dipping, rice and broccoli.
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