Ingredients Jump to Instructions ↓

  1. Seasoning:

  2. 1 tablespoon dried rosemary

  3. 1 tablespoon dried basil

  4. 1 tablespoon black pepper

  5. 2 teaspoons caster sugar

  6. 2 tablespoons garlic salt

  7. 6 boneless chicken thigh fillets

  8. 3 tablespoons cornflour

  9. 1 medium egg, beaten

  10. 225g breadcrumbs

  11. Sauce:

  12. 4 tablespoons water

  13. 1 tablespoon Dijon mustard

  14. 1 tablespoon tomato ketchup

  15. 1 tablespoon vinegar

  16. 1 tablespoon caster sugar

  17. 125ml oil, for frying

  18. 1 tablespoon oil

  19. 1 onion, sliced

  20. 1 teaspoon salt

  21. 1-2 tomatoes, diced

  22. 1 teaspoon caster sugar

Instructions Jump to Ingredients ↑

  1. In a small bowl, mix together the rosemary, basil, black pepper, sugar and garlic salt. Use to season the chicken, let sit for 5 minutes.

  2. Dredge each piece of chicken in cornflour, then coat in beaten egg and then breadcrumbs. Set the chicken onto a plate and chill for 15 minutes.

  3. Meanwhile, make the sauce. In a small bowl, mix together the water, mustard, ketchup, vinegar and sugar. Set aside.

  4. Heat a large frying pan with 125ml oil over high heat. Fry the chicken until light brown in colour, 3-5 minutes. Reduce the heat to medium-low and continue to fry the chicken, until fully cooked, about 3-5 minutes or until the juices run clear. Drain and transfer to a serving plate.

  5. Heat the same frying pan with 1 tablespoon oil over high heat. Stir-fry the onion with 1 teaspoon salt until soft, 3-4 minutes. Stir in the tomatoes, sugar and sauce, mix well. Pour the sauce over the chicken or serve on the side.


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