4 chicken breast fillets, cut into strips
1/4 cup teriyaki sauce
1 tablespoon chili sauce
1 tablespoon natural yogurt
2 teaspoon curry powder
2 cups crushed cornflakes
1/4 cup sesame seeds
1 1/4 ounces grated parmesan
sweet and sour sauce:
1 tablespoon. cornstarch
1/2 cup white vinegar
1/2 cup caster sugar, or white sugar if you donâ€™t have caster
1/4 cup tomato sauce
1 tsp. chicken stock powder (can be omitted)
Mix the chili sauce, teriyaki sauce, yogurt, and curry powder. Toss the chicken strips in marinade and refrigerate in an airtight container for at least 4 hours, preferably 24, occasionally tossing.
Preheat the oven to 375 F. Combine cornflakes, sesame seeds, and parmesan. Remove chicken from marinade, shake excess, and roll chicken in cornflake mixture. Bake on greased tray in single layer (close together is okay) for 20 – 25 minutes.
Meanwhile, blend the vinegar and cornstarch. Combine with remaining ingredients plus 1 cup water, stir over medium heat until it boils and thickens. Serve chicken and sauce hot. Sauce can be reheated in microwave.
This stuff is good. Really, really frickin’ good.