Chicken Nuggets with Sweet Chilli Sauce

This recipe takes chicken breasts to a whole new level. By marinating them in buttermilk, they stay moist and have a crunchy outer crust when cooked. Using both breadcrumbs and cornflakes gives extra crunch.

The chilli sauce is easy to make and full of flavour. This is the perfect recipe for a picnic or snacks for guests. For a light meal serve with a crunchy salad or roasted vegetables and potato wedges.

1 cup buttermilk

1t salt

1kg chicken breasts cut into strips

1 ½ cups cornflakes

1 ½ cups breadcrumbs, lightly toasted

¾ t celery or garlic salt

2t finely chopped chives

Black pepper to taste

Oil for frying – I like to use a blended oil with both olive and seed oils for extra flavour

Place the buttermilk and salt in a large flat bottom dish. Marinate the chicken strips in the buttermilk for an hour. Cover and place in the fridge. Return to room temperature before cooking.

Crush the cornflakes and combine with the breadcrumbs, celery salt, chives and pepper. Taking the chicken strips out of the buttermilk, coat them in the mixture. Use a large plate for this.

Heat the oil in a large pot. Fry the strips in the oil for about 8 minutes. Repeat this process until all the chicken is cooked. Place on kitchen paper towel to drain off any excess oil.

Sauce

1t olive oil

½ onion, finely chopped

1 clove garlic, finely grated

1 red chilli, seeded and finely chopped or 1T dried chilli flakes

1T freshly grated ginger

½ cup white vinegar

1 cup sugar

½ cup water

2t cornflour

Heat the oil in a saucepan. Add the onion and cook. Add the garlic, chilli and ginger, then stir. Add the vinegar and sugar. Stir until the sugar has dissolved. Combine the water and cornflour. Add to the mixture and stir. Bring to the boil, then simmer until the sauce has reduced and has the correct consistency. Place in a serving bowl or jug and cool slightly before serving.

Tip: this sauce make a wonderful dip if mixed in equal parts with cream cheese. Serve with the chicken nuggets and crudité for a great snack.

The sauce can be made ahead of time, stored in the fridge and served when needed at room temperature.