1. 4 Chicken Breast Fillets
2. 1 ½ Cups Dry Breadcrumbs
3. 1tablespoon Chopped Fresh Coriander
4. 1 Tablespoon Lemon Juice
5. ½ Cup Flour
6. 1 Teaspoon Salt
7. ½ Teaspoon Chili Powder
8. 2 Eggs, Beaten
9. ½ Cup Oil
10. Sauce
11. ½ Fresh Ginger Paste
12. 1teaspoon Finely Chopped Spring Onion
13. 2 Tablespoons Tomato Ketchup
14. 1-tablespoon Soya Sauce
15. 1teaspoon Oil
Preparation:
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.
You can serve with your family and friends.
