1 bottle Peppadew® Jalapeño & Ginger Relish
125 ml (1/2 cup) sour cream (or double cream yoghurt)
1 tbsp mayonnaise
4 medium size chicken breasts, sliced into thin strips
1/2 cup cake flour
Salt & freshly ground black pepper
4 eggs, lightly whisked
2 cups fresh brown bread crumbs
750 ml (1.6 pt) canola oil, for frying
Black sesame seeds for garnish (optional)
Fresh lime or lemon wedges, to serve
In a medium size-mixing bowl, mix the relish, sour cream and mayonnaise. Cover and refrigerate until ready to serve.
Make a prep station for the crumbed chicken strips: place the sliced chicken breast in one bowl, the flour and seasoning in a second bowl (stir to mix), the whisked eggs in a third bowl and the bread crumbs in a fourth bowl.
One at a time, dip each chicken strip into the seasoned flour (shake off any excess), then into the eggs, then into the breadcrumbs (coat on all sides). Place all the prepared strips on a large platter, ready for frying.
Heat the oil in a wide heavy based pot. Fry the prepared strips in batches until golden brown, removing them with a slotted spoon and draining them on kitchen paper.
Serve hot with the creamy spicy dip, sprinkled with black sesame seeds and some lemon or lime wedges on the side.