bakers ginger nuts ® chicken strips step 1 step 2 step 3 INGREDIENTS: • 200 g BAKERS Ginger Nuts ® Biscuits • 200 g dried breadcrumbs • 4 Skinless Chicken Breasts, cut into strips • 200 g cake flour • 3 eggs, beaten • Salt and freshly ground black pepper to taste • Oil, to fry Dipping sauce: • 3 Limes, juiced and zested • 250 ml soy sauce • 50 ml honey • 1 chilli, finely chopped (optional) • 10 ml Sesame seeds • 25 ml sweet chilli sauce • 10 ml corn flour mixed with a little water to form a paste 1. Preheat oven to 180˚C 2. In a food processor, blend the BAKERS Ginger Nuts ® until they are a fine crumb, add the breadcrumbs, season and set aside. 3. Season the flour and set aside in a shallow bowl. 4. Whisk the eggs with a pinch of salt. 5. Coat the chicken strips into the seasoned flour; dust off excess, then into the egg; allow excess to drip off and then into the BAKERS Ginger Nuts ® crumb mixture. Set aside on a BAKERS Ginger Nuts ® dusted tray, ready for baking, cover and refrigerate for 10 minutes. 6. Meanwhile, in a small pot, heat the dipping sauce ingredients and allow to simmer until the liquid starts to thicken slightly, adjust flavour if necessary. 7. Remove from the heat. Pour into a serving bowl, allow to cool and serve. 8. Bake the chicken strips for 10-12 minutes until the chicken is crispy and cooked through, serve with the dipping sauce and lime wedges. Serves: 4 People