Chicken Nuggets with Sweet Chilli Sauce

Ingredients:

• 500g chicken breast, cut into bite-sized pieces

• 2 tbs soy sauce

• 1/4c plain flour

• 1/4c corn flour

• 1 large egg, beaten

• 5 tbs cold water

• Oil for deep-frying

• Beerenberg Sweet Chilli Relish

• Juice of 1 lemon

• Sprigs of fresh coriander

Method:

1. Place the chicken in a bowl and sprinkle the soy sauce over it. Cover and refrigerate for 1 hour.

2. Sift together the flour and cornflour into a bowl. Whisk in the egg and water until smooth. Let the batter stand for 10 minutes.

3. Pour oil to a depth of 50mm into a deep fryer and heat to 180C over medium heat.

4. Deep-fry the chicken, a few pieces at a time, until light golden brown and cooked through, about 4-5 minutes. Reduce the heat if the chicken browns too quickly.

5. With a slotted spoon, remove the chicken to drain on paper towels.

6. Before serving, place the chicken in a serving bowl and gently toss with the desired amount of Sweet Chilli Relish, lemon juice and coriander leaves.