FOOD

This month’s af­ford­able recipes re­quire one prepa­ra­tion but will de­liver two meals. Freeze the left­overs or use them to make an­other dish.

go! - - Contents - RECIPES & STYLING ALETTA LINTVELT FOOD AS­SIS­TANT EL­IZ­A­BETH IN­GRAM PIC­TURES MYBURGH DU PLESSIS

Don’t dis left­overs! Here’s how to cook once and eat twice.

Crispy sriracha chicken strips

Serves 6 Prepa­ra­tion time 20 min­utes Cook­ing time 10 min­utes

Freeze a por­tion of th­ese chicken strips for a quick meal. Serve the strips cold with bread rolls and may­on­naise or hot with a sweet chilli sauce.

You need

• 1 kg chicken breasts, deboned and skin re­moved

• 1 tea­spoon ground black pep­per

• 1 tea­spoon salt

• ¼ tea­spoon gar­lic pow­der

• ¼ tea­spoon cayenne pep­per

• ½ tea­spoon Ital­ian herbs

• ½ tea­spoon smoked pa­prika

• ¼ cup flour

• 1 egg

• 2 ta­ble­spoons milk

• 1 tea­spoon sriracha sauce (or any chilli sauce)

• ½ cup corn­flakes, crushed

• ½ cup bread­crumbs

• ½ cup cook­ing oil

Here’s how

1 Cut the chicken into 2 cm-wide strips. Place the chicken strips in a sin­gle layer on your work sur­face. Com­bine the sea­son­ing with the flour. Dust the chicken with half of the sea­son­ing. Turn the strips over and sea­son the other side. 2 Beat the egg, milk and sriracha sauce to­gether in a deep plate. Mix the corn­flakes and bread­crumbs to­gether on a sep­a­rate plate. Dip each chicken strip into the egg mix­ture and then roll it in the crumbs. Put the strips on a plate and re­frig­er­ate. Use the strips within 2 days or freeze them in zi­plock bags. 3 Heat half of the oil in a pan and shal­low-fry the chicken strips un­til golden brown and cooked. Add oil as needed.

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