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INGREDIENTS

Metric
Imperial
  • 2 boneless chicken breast fillets, cut into strips
  • 1/2 cup buttermilk
  • 1 tsp sesame oil
  • 1 tsp soy sauce
For the breading: For the dipping sauce:
  • 1 cup orange marmalade
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 2 tbsp rice vinegar
  • 2 boneless chicken breast fillets, cut into strips
  • 1/2 cup buttermilk
  • 1 tsp sesame oil
  • 1 tsp soy sauce
For the breading: For the dipping sauce:
  • 1 cup orange marmalade
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 2 tbsp rice vinegar

METHOD

  1. Preheat the oven to 200°C.
  2. Marinade the chicken strips in the buttermilk, soy sauce and sesame oil for at least 30 minutes.
  3. Meanwhile, in a bowl, mix together the SASKO LOW GI SOY & LINSEED WHITE BREAD crumbs, black sesame seeds, olive oil and salt.
  4. Line a baking tray with parchment paper, place a cooling rack on top and set aside.
  5. To make the dipping sauce, heat the orange marmalade, soy sauce, honey and rice vinegar and mix well. Set aside to cool slightly.
  6. Remove the chicken strips from the marinade and place onto kitchen paper to drain off the excess marinade. Lightly dab the chicken strips so that they are not to wet.
  7. Coat the chicken strips in the crumbs mixture and press the crumbs firmly onto the chicken so that it sticks.
  8. Place the crumbed chicken strips onto the baking tray with the cooling rack and bake for 15 minutes or until golden brown and cooked through.
  9. Serve with the dipping sauce of the side.

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