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PECKS ANCHOVETTE IS BACK IN STOCK!
PECKS ANCHOVETTE IS BACK IN STOCK!
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

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, 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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