• 450g Sadia Chicken Breasts
  • 2 Egg whites, lightly beaten
  • ¼ cup Cornflour
  • ½ cup Desiccated coconut
  • 1 tablespoon Sesame seeds
  • 1 tablespoon Fish sauce
  • 2 garlic cloves Garlic cloves, crushed
  • 2 teaspoons Lime zest, finely grated
  • 1 tablespoon Ginger, finely grated
  • 2 tablespoons Coriander, choppe
  • for frying Oil
  • 1 cup Sweet chilli sauce, to serve
  • 1 Lime, cut into wedges



Cut the Sadia Chicken Breasts into thin strips, about 5 mm thick. Combine all ingredients, except the oil, sweet chilli sauce and lime wedges, in a large bowl.


Add the chicken and mix to coat completely. Cover, and refrigerate for 1 hour.


Heat 5 cm of oil in a saucepan. Add the chicken strips and fry, turning frequently, until thoroughly cooked. Drain on a paper towel, transfer to serving bowls, and serve with chili sauce and lime wedges.

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