Fingers of seasoned chicken breast coated in crunchy sesame seeds with a sweet chilli dip
Cut the chicken breasts lengthways into fingers, approximately 2-3cm wide. Place in a food saver bag with the soy sauce. Massage the soy into the chicken, then place the bag in the fridge for 30 minutes
Pre-heat oven to 190°C / 375°F / Gas Mark 5
Lightly beat the egg and place into a shallow dish, then place the flour and the sesame seeds onto two other shallow dishes or plates
Take each chicken piece out, shaking off excess soy. Dip into the flour then the egg, then press into the sesame seeds until completely coated. Place on a plate and continue with rest of the chicken
Place the coated chicken on a lightly oiled baking tray and bake for 20-25 minutes, or until the chicken is cooked
Mix the cornflour with 2 tablespoons of cold water, and put to one side
In a small saucepan, mix 240ml of water, garlic, chilli flakes, sugar, vinegar and salt
Bring the mixture to a boil, then simmer for 3-4 minutes
Add the cornflour slurry and continue to simmer until the mixture starts to thicken
Turn off the heat and allow to cool. Any leftover can be stored in a tub in the fridge for a week
You can easily double this recipe and freeze some for later. Once you have coated the chicken, place on a tray in the freezer for 1 hour. Once the chicken is firm, put in a freezer bag and use within 3 months.
If you want a stronger chilli kick in your dip, add a second teaspoon of chilli flakes
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