This easy chicken recipe is flavourful and the sauce has a wonderful kick of spice; a great party food staple.
Serves 4.
Products used:
MasterClass Stainless Steel Brass Finish 24cm Mixing Bowl
MasterClass Non-Stick 39cm x 27cm Baking Tray
MasterClass Stainless Steel Pump Action Fine Mist Sprayer
MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife
Ingredients:
400g skinless chicken breast
60g plain flour
2 eggs, beaten
60g panko breadcrumbs
2 tbsp black sesame seeds
2 tbsp white sesame seeds
For the dipping sauce:
3 tbsp cranberry sauce
2 tsp Korean chilli paste
2 tsp teriyaki sauce
Juice of 1 lime
2 tbsp water
Method:
Pre-heat oven to 180°C.
Cut the chicken breast into 1cm thick strips and place into a bowl with the plain flour. Coat with the flour.
Mix the panko breadcrumbs and sesame seeds together into a bowl.
Transfer the floured chicken into the bowl with the beaten egg.
Stir the chicken around to make sure the chicken is coated.
Lift the chicken into the bowl with the breadcrumbs and sesame seeds. Ensure the chicken is fully coated.
Place the chicken on a non-stick baking tray.
Spray the chicken strips with a little oil. Bake for 20 minutes until golden and crisp.
To make the sauce, place all of the ingredients into a small pan and heat gently for 2-3 minutes.
Serve the cooked chicken with the dipping sauce.
