6-8 chicken thighs (about 500g)
oil for deep frying
3 eggs lightly beaten
2 cups packet breadcrumbs
2 cups plain flour
1 tbs grated ginger
1 tsp curry powder
½ tsp five spice powder
½ tsp cumin
2 cloves garlic crushed
½ tsp sambal oelek
1 tsp sugar
1 tsp grated lime rind
¼ cup lime juice
SHERRIED CHILLI SAUCE:
¼ cup light soy sauce
2 tsp dry sherry
1 small red chilli sliced
1 clove garlic sliced
“I LIKE DIPPING THE STRIPS IN THE HONEY MUSTARD, THEN WRAPPING THEM IN THE CRUNCHY LETTUCE AND EATING WITH YOUR FINGERS”
Chicken Strips with Sherried Chilli Sauce
“SIMPLY SENSATIONAL WITH A TRADITIONAL ROAST DINNER”
Trim any fat off the chicken thighs, and then slice into strips about 5mm wide. Any really big strips from the thickest part of the thigh can then be laid on their sides and halved lengthwise. Aim to have strips that are 5cm long, 25mm wide and 10mm thick. Press ginger between two spoons over a large bowl to extract juice and discard the pulp. Stir in chicken, curry powder, spices, garlic, sambal oelek, sugar, rind and juice; mix well to ensure the chicken is coated; cover and refrigerate overnight.
Heat oil in a deep sided frypan or saucepan to 180 degrees, and preheat your oven to 160 degrees.
Put egg and crumbs in two separate flatish containers. Coat chicken strips well in the flour, Individually dip strips in the egg with one hand and coat fully, drop in the breadcrumbs and toss to coat with your other hand.
Gently drop pieces into the oil making sure not to crowd them. Turn once after a couple of minutes, and cook for a total of three minutes or until golden. Remove batch to paper towel and keep warm while you do the next one. Make sure the oil is back to 180 degrees prior to putting in the next batch.
Line a shallow baking tray with fresh paper towel, and arrange the strips so they are not touching. Warm in the oven until required.
To make the Sherried Chilli sauce, combine all ingredients in a bowl and mix well. Serve on the side in dipping bowls, along with sweet chilli sauce, or sour cream and chives if desired.
Serves four as a starter/snack.
Quite easy - just a bit messy for the clean up.
YOU CAN ALSO USE CHICKEN TENDERLOINS WHICH ARE GOOD, BUT DRY OUT EASIER IN THE OVEN IF YOUR NOT CAREFUL. DON'T REFRIGERATE THE CHICKEN BETWEEN CRUMBING AND FRYING OR THEY WONT CRISP UP AS WELL.
USE NORMAL BEADCRUMBS FOR THIS DISH RATER THAN PANKO.