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Ginger Nut Strips N' Dip

Ginger Nut Strips N' Dip

With the sweet comes the savoury. BAKERS Ginger Nuts® biscuits and chicken are nicely balanced flavours and textures. Add a dash of this and that, and a daring dipping sauce, and you have a winning dish.

Serves 4


  • 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, additional lime wedges for serving
  • 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

How to

Chicken strips

  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. Dust a tray with excess BAKERS Ginger Nuts®.
  5. Whisk the eggs with a pinch of salt.
  6. 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 the BAKERS Ginger Nuts® dusted tray, ready for baking, cover, and refrigerate for 10 minutes.

Dipping sauce

  1. Meanwhile, in a small pot, heat the dipping sauce ingredients and allow to simmer until the liquid starts to thicken slightly, adjust flavor if necessary.
  2. Remove from the heat. Pour into a serving bowl, allow to cool and serve.
  3. Bake the chicken strips for 10 – 12 minutes until the chicken is crispy and cooked through, serve with the dipping sauce and lime wedges.
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