Ingredients
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500 grams chicken tenderloins
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2 tablespoons buttermilk or plain yoghurt
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½ cup cornflour
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1 teaspoon celery salt
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1 teaspoon garlic powder
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½ teaspoon smoked paprika
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½ teaspoon ground ginger
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½ teaspoon ground chilli
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½ cup Korean barbecue-style sauce (available in supermarkets)
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Lime wedges
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Fresh coriander, to serve (optional)
Zesty lime balances out the salty fried joy of this delicious snack
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Cut the chicken into even bite-sized strips and marinate in the buttermilk or yoghurt for at least two hours or overnight.
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Toss the cornflour, celery salt, garlic powder, paprika, ginger and chilli together. Dip each marinated chicken strip into the seasoned cornflour then fry in oil until golden and cooked through – do this in batches to achieve a good crunchy crust.
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Transfer to a roasting dish or similar and drizzle over the sauce, then cook in a pre-heated oven at 185°C for 5-8 minutes until caramelised and sticky. Serve with lime wedges for squeezing.
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Tips: Try this with chicken nibbles or mini drums. You can add ¼ cup panko crumbs to the cornflour for more of a crumb texture if desired. You can substitute Korean sauce for teriyaki or smoky barbecue sauce.
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