Ingredients
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 the chicken
Instructions
STEP 1
Combine the chicken tenders with the Coconut Sweet Chilli sauce.
STEP 2
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.
STEP 3
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.
STEP 4
Serve with extra Coconut Sweet Chilli sauce for dipping, rice and broccoli.
