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.