Ingredients

• 4 chicken breast fillets
• 1 1/2 cups dry breadcrumbs
• 1 tablespoon chopped fresh coriander
• 1 tablespoon lemon juice
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 2 eggs, beaten
• 1/2 cup oil
• Sauce
• 1/2 fresh ginger paste
• 1 teaspoon finely chopped spring onion
• 2 tablespoons tomato ketchup
• 1-tablespoon Soya sauce
• 1 teaspoon oil

Directions

• Cut the chicken fillets into long strips about 1-inch wide.
• In a bowl, combine breadcrumbs, coriander, and lemon juice.
• Place the flour, salt & red chili powder in a large bowl and add the chicken strips.
• Mix it well until the chicken is coated.
• Dip the chicken in egg.
• Coat the chicken with breadcrumb mixture.
• Place on a tray.
• Cool for an hour.
• Heat the oil in a large frying pan and add half the chicken strips.
• Cook over medium heat for 3 minute each side or until the chicken is golden and cooked through.
• Drain on paper towels.
• Cook remaining chicken fingers the same way.
• Sauce.
• Mix together all the ingredients.
• Serve Chicken Fingers with sauce.