Chicken breast, cut into finger size: 300 gm

Salt to taste

Black pepper: 1 tsp

Cornflour: 1/4 cup

Eggs: 2

Breadcrumbs: 1/2 cup

Cooking oil, to deep fry: 1 cup


Fish sauce: 1 tsp

Lime juice: 1 tsp

Garlic, chopped: 2

Red chilli flakes: 1 tsp

Sugar: a pinch



  1. Place the chicken breast into a cling film & pound with a mallet until thin.
  2. Season with salt & 1/4 tsp black pepper powder & keep aside for at least 15 mins.
  3. Whisk eggs in one bowl & season with salt & 1/4 tsp black pepper powder.
  4. Place cornflour in another platter.
  5. Place breadcrumbs onto another.
  6. Dust the chicken fingers with the cornflour & dip into the eggs.
  7. Coat with the breadcrumbs & keep aside.
  8. Heat cooking oil in a wok & deep fry the chicken fingers till they turn a pale golden brown.
  9. For the chilli dip, take a bowl, add fish sauce, lime juice, garlic, red chilli flakes & sugar.
  10. Whisk well & serve with the fried chicken fingers.

NOTE: This is a quick, breezy meal on a busy day. Enjoy!


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