The great thing about this recipe is that it actually doesn't take too long to make - if you marinate your chicken ahead, actual cooking time is about 20 minutes. And though the recipe says crispy chicken, the oil used is very little. I also make the sauce without cream, substituting stock and thickening with a little flour. The result is quite delicious and so free of guilt!
Serves 2
Ingredients
To Marinate
2 boneless chicken breasts
2 garlic cloves, crushed
1 tsp any pungent sauce (I use African Mama's Peri-Peri Sauce but you can use any brand and type. If you want to skip the pungent all together, just use any other flavorful sauce such as plum, hoisin, etc.)
1/2 tsp vinegar
1/2 tsp soya sauce
1/2 tsp brown sugar (if you are using a sweet sauce above, skip the sugar. Add a dash of chilli powder instead)
1/2 tsp olive oil (use extra virgin oil for more flavor)
You may need to add some salt - sometimes the flavoring sauce doesn't have enough
For the Fried Chicken
1/2 cup bread crumbs
1 tsp dried or fresh herbs
1/2 tsp salt
1 beaten egg
1/2 tsp chilli powder (optional)
2 tsp olive oil
For the Mustard Sauce
2 tsp whole grain mustard (I use the one by Karen Anand. Substitute with 2 tsp powdered mustard)
1/2 tsp orange-ginger marmalade (if using plain orange marmalade, add 1/2 tsp crushed ginger)
1/2 cup stock, chicken or veg
1 1/2 tsp plain flour (maida)
1 tsp butter
salt and pepper to taste
Dash of wine (optional)
Method
Wash the chicken and pat dry. In a zip lock bag or suitable container, place the chicken and all the ingredients for the marinade. Mix well and leave in the fridge for at least 4 hours.
To make the sauce, heat butter in a deep-bottomed pan. When melted, add the flour and mix with a wooden spoon. You need to let the butter-flour mixture turn a pale brown on low heat - about 3 minutes. Take the pan off the heat and gradually add the stock a spoonful at a time, all the while mixing it in to the butter-flour mixture. I use a whisk to take care of unwanted lumps. When all the stock has been used up, return the pan to low heat. Add the mustard and marmalade. Check for seasoning. If needed, add a little more mustard until you get the pungency you want. If using wine, add this as well. Simmer until the sauce thickens, stirring all the time. When the sauce reaches pouring consistency, take off heat and keep aside.
To make the chicken, cut into strips lengthwise, about 1" in width. Beat egg. Mix the bread crumbs, herbs and seasoning. I usually spread the crumbs out in a flat plate so I can coat the chicken pieces easily. Dip each chicken strip in the egg and then roll in the bread crumbs so the piece is well-coated. In a shallow pan, heat oil and place breaded chicken strips one side down. Cook on low heat for 4 minutes. Turn over and cook for another 3-4 minutes on the other side. You want the chicken cooked through and the outer surface a nice golden brown and crunchy.
To serve, plate the chicken and drizzle mustard sauce over the top. I usually serve steamed vegetables (carrots, beans, peas) on the side. Mashed potatoes would also be great.
Note: I usually cook the strips from 1 chicken breast at a time, using 1 tsp oil for each batch.
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