Ingredients
- 2 boneless chicken breast thinly sliced
- 1/4 cup barbecue sauce
- 1/4 teaspoons garlic chopped
- 2 teaspoons worcestershire sauce
- Two 1/2 teaspoons mustard paste
- Salt to taste
- Crushed black peppercorns to taste
- 4 fresh thyme sprigs
- 1 egg yolk
- Oil for deep-frying
- 2 teaspoons cornstarch
- 1 cup cornflake
- tablespoons tomato ketchup
- 1/2 tablespoon tabasco sauce
- 1/2 medium onion cut into roundels and rings separated
- Lemon wedges to serve
Preparation
- Take chicken slices in a bowl. Add garlic, Worcestershire sauce, one teaspoon mustard paste, salt, crushed peppercorns, three thyme sprigs and egg yolk and mix well. Set aside for ten to fifteen minutes.
- Heat sufficient oil in a pan. Add cornstarch to chicken and mix well
- Crush cornflakes coarsely with your hands and spread on a plate. Coat chicken evenly in cornflakes and deep-fry in hot oil till golden and crisp.
- Put barbecue sauce, tomato ketchup and Tabasco sauce in a bowl and mix well. Add the fried chicken and mix well.
- Serve immediately with onion rings, lemon wedges and remaining thyme spring.
