Crispy Chicken Salt Tenders with Homemade Sweet Chilli Sauce

Difficulty: Medium | Prep: 15 min | Cook: 25 min | Total: 40 min | Serves: 4 | Dietary: None

Crispy chicken tenders seasoned with Chooki's Chilli Chicken Salt, paired with a dead-simple homemade sweet chilli sauce. The sauce takes about five minutes and blows anything from a bottle out of the water. These work in the oven or air fryer, so pick your weapon.

Step 1: Bread the Tenders

Pat the chicken strips dry. Set up three bowls: flour mixed with Chooki's Chilli Chicken Salt in the first, egg wash in the second, panko crumbs in the third. Dip each strip through all three, pressing the crumbs on firmly. Lay them on a lined tray.

Step 2: Cook

For the oven: 200°C, 20 to 25 minutes, flip halfway. Give them a spray of olive oil before they go in. For the air fryer: 180°C, 15 to 18 minutes, flip halfway. Either way, you want them golden and cooked through.

Step 3: Make the Sweet Chilli Sauce

While the tenders cook, combine the vinegar, sugar, garlic, chillies and water in a small saucepan. Bring it to a simmer and stir until the sugar dissolves. Add the cornflour slurry, stir constantly for a minute until it thickens, then take it off the heat. Done.

Step 4: Serve

Pile the tenders on a plate with the sweet chilli sauce alongside for dunking. Best eaten hot, straight off the tray.

Tip: Make double the sweet chilli sauce and keep it in a jar in the fridge. It lasts a good two weeks and goes with pretty much everything.