Crispy Chicken Strips with Curry Breading and Sweet Mustard Sauce
Golden, crispy chicken strips coated in a spiced curry-flour breading, served with a sweet mustard-honey sauce that perfectly balances heat and sweetness.
Equipment
Ingredients
Main Ingredients
chicken breast (raw)
600 g
egg
2 pcs
wheat flour all-purpose
350 g
parmesan cheese (grated)
75 g
mixed dried herbs
1 tbsp
cayenne pepper
1 tsp
salt
1 tsp
black pepper
1 tsp
water
110 ml
curry powder
1 tbsp
sunflower oil
500 ml
Sauce
mayonnaise
3 tbsp
sour cream
1 tbsp
ketchup
1 tbsp
mustard
1 tbsp
honey
1 tbsp
pickle juice
1 tbsp
Instructions
Prepare chicken strips
Cut chicken breasts into thin strips.
Make the batter
In a large bowl, combine eggs, 200 g flour, grated parmesan, mixed herbs, cayenne pepper, salt, black pepper and water. Mix until smooth and thick.
Coat chicken in batter
Add chicken strips to the batter bowl and mix thoroughly to coat every piece.
Prepare breading mix
In a separate bowl, mix the remaining 150 g flour with curry powder.
Bread and fry chicken strips
Take each battered chicken strip, coat it in the flour-curry mixture, and deep-fry in hot oil until golden brown.
Prepare the sauce
In a small bowl, combine mayonnaise, sour cream, ketchup, mustard, honey and pickle juice. Mix until smooth.
Serve
Arrange the hot crispy chicken strips on a plate and serve immediately with the sweet mustard sauce.
Original recipe
Storage
Best enjoyed fresh; reheat to restore crispiness. Sauce can be stored separately up to 3 days.
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