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Recipe By Jaxters

Ref: 673
Heading: Canapes & Nibbles
Cuisine: Thai/Vietnamese
Food Type: Meat
No of Portions: 12
Change no of portions required to :

Ingredients & Prep

   500 g  Chicken mini fillets cut in half widthways
   70 g  Flour seasoned with Salt & Pepper
   2 Egg beaten
   30 g  Panko breadcrumbs
   70 g  Desiccated coconut
   30 g  Sesame seeds
   deep fat fry  Veg oil
  Sweet & Sour Sauce
   200 g  Pineapple tinned or fresh chopped
   100 g  Tomato ketchup
   50 g  Thai sweet chilli sauce
   2 tsp  Rice wine vinegar


  Step 1
Pre- heat deep fat fryer to 170'c or use a deep sided saucepan & use a thermometer to 170'c.
  Step 2
Place all the sauce ingredients into a saucepan & blitz with a stick/hand blender or place ingredients into a food processor or liquidizer & blitz to smooth then into a saucepan, place pan on a med heat & bring to a simmer & stir for 2 to 3 mins, then set aside.
  Step 3
Place seasoned flour in a dish or plate, place breadcrumbs, coconut & sesame seeds in a bowl & mix together, then place egg in another bowl, next roll chicken piece in the flour, then in the egg to coat all over, then in the breadcrumb mixture, place each coated piece on a plate until all done.
  Step 4
Deep fry chicken pieces in batches for 8 to 10 mins or until light golden brown, you can keep cooked chicken pieces warm in the oven until you have finished all the pieces.
  Step 5
Place cooked chicken dippers on a serving plate & place warm sweet & sour sauce in a bowl on the side.

Suggestion & Tips

You can use other dips like mayo mixed with either Thai sweet chilli sauce or Siracha sauce.
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