Sticky Chicken Fingers
We live in a world full of stereotypical behavior. You and I are totally part of that equation. For instance, I’ve been working in a hotel industry for seven years now, practicing marketing. Every time I decide to dine out at either a new joint or a hotel {Excluding fast food restaurants} with friends or family, and the table is set with all the different types of cutlery, the first bite I always have to pick, is with my fingers. It’s a very automatic reflex that I can’t help but do every time and I get busted or shamed for it. Well, I can’t count the number of times I’ve been asked this question. “All those years working in the hotel industry, don’t they ever teach you how to use the cutlery ?”.
In my head am like – Bitch please” #MimiNikasema -“Mimi nilikuambia nilifanya food and beverage?, Mimi??”. Here is the reason why I do this – I always imagine am at my house – in my kitchen, doing the tasting of flavors and textures and I always want to have that feeling no matter where I am. This is actually a thing – My thing. #PardomMyRant
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Am I the only one sailing in this boat?? Talk to me guys – leave a comment below and let’s have this discussion.
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Making “Sticky Chicken Fingers“.
Prep time: 15 mins Bake time: 20 mins Total = 35 mins
Serves: 4 to 6 people
In food preparation there are so many of us food bloggers/ chefs who “take, copy or imitate” a certain recipe if not a couple to FIT our needs and goals of acquiring a taste, the perfect plating and presentation. On this recipe, I get to implement, a number of ideas I’ve picked up from a couple of food blogs. Let me demonstrate to you what I learnt.
MAIN INGREDIENTS:
- 3 pieces of boneless chicken breasts -cut in strips.
- 1/2 cup of all purpose flour
- 1/2 cup of shredded desiccated coconut
- 3- 4 pieces of weetabix
- 3 eggs
For the Sauce:
- 1 – 1/2 cups of brown sugar
- 1/4 cup of choma sauce
- 1/4 cup of tomato sauce
- 1/4 cup of chili sauce
Spices:
- 1 tea spoon of salt
- 1 tea spoon of paprika
- 1 tea spoon of cumin
- 1/2 tea spoon of garlic powder
- 1/2 tea spoon of turmeric
- 1/2 tea spoon of ginger powder
INSTRUCTIONS:
- Cut the chicken breasts into 1/2 inch strips, place either in the strips a large zip lock bag with flour and toss them around to totally coat them, OR, place the flour in a bowl, and dust the strips well.
2. Get two other separate bowls, one for the eggs and the other for the weetabix /coconut mix {In place for bread crumbs} Beat the eggs together + 2 Table spoons of water to lighten the mixture, then crush the weetabix first then add in the desiccated shredded coconut in and mix well. On this stage, I always settle for the weetabix /coconut in place of for a better and healthier texture and flavor than the normal bread crumbs.{ Have extra weetabix /coconut, since you may need more.
3. Pre- heat your oven to 220° Celsius /450° Fahrenheit . Take the baking tray, apply vegetable oil generously, After the coating of first the flour + egg wash + weetabix/coconut mix, align the chicken strips on the well oiled baking tray and place in the oven to bake for 15 -20 min or until golden brown and cooked through.
4. As the chicken bakes, prepare the sauce: This is the stage where I got add in the spices and the sauces. In a pan/ Sauce pan, add in the sugar and the spices mentioned- mix them together, add in the sauces. Over medium high heat, mix everything and bring it to a boil. Switch off heat once its boiled, add in a few table spoons of water to make the consistency smooth and less thick.
5. Place the baked chicken in a large bowl or casserole dish, pour in the sticky sauce – toss everything to get coated well, then serve while still warm.
Best dishes you and could possibly kill for. It sweet but mildly spicy, crunchy from the weetabix/coconut mix but soft and gooey on the inside. The sauce can be prepped for chicken wings too.
Bon Appetite!!
Much Love,
TD.
