Hoisin Crumbed Chicken Strips
- 4 chicken breast fillets, trimmed (150g each)
- 1/2 cup plain flour
- 4 cups fresh white breadcrumbs
- 2 eggs
- 3/4 cup hoisin sauce
- olive oil, for cooking
- frozen shoestring French fries, cooked and
- steamed green beans, to serve
- Cut chicken crossways into 1cm-thick strips. Place flour on a plate. Lightly beat eggs and 1/2 cup hoisin sauce together in a shallow dish. Place breadcrumbs in a shallow dish.
- Coat chicken strips, 1 at a time in flour, shaking off excess. Dip in egg mixture, allowing excess to drain. Coat in breadcrumbs. Place, in a single layer, on a tray. Cover and refrigerate for at least 30 minutes.
- Preheat oven to 180u0b0C Pour oil into a large, non-stick frying pan until 1cm deep. Heat over medium heat. Cook chicken, in batches, for 2 minutes each side or until golden. Place on a wire rack over a baking tray. Keep warm in the oven while cooking remaining chicken.
- Serve with fries, beans and remaining hoisin sauce, for dipping.
chicken, flour, fresh white breadcrumbs, eggs, hoisin sauce, olive oil, frozen shoestring, green beans
Taken from www.food.com/recipe/hoisin-crumbed-chicken-strips-309147 (may not work)