John Myers
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Chicken Fingers with Sweet Potato Sticks and Lime Mayo
The perfect chicken fingers with sweet potato sticks and lime mayo recipe with a picture and simple step-by-step instructions.
Sweet potato stick
- 1 size Sweet potato
- Salt
Chicken fingers
- 400 g Chicken breast
- 0,5 tsp Coarse sea salt
- 1 pinch Raw cane sugar
- 0,5 tsp Curry
- 1 pinch Sweet paprika
- 0,5 Lime, the peel
- 1 tbsp Soy sauce
- 4 tbsp Strength
Lime mayo
- 1 Egg yolk
- 100 ml Rapeseed oil
- 0,5 Lime, juice and zest
- Salt
- Pepper
Sweet potato sticks
- Peel the sweet potato and cut into sticks of approx. 2 x 8 cm. Heat enough oil in a saucepan or in the deep fryer to 170 degrees and fry the sticks in it for about 8 – 9 minutes, then drain on paper towels and season with salt.
Chicken fingers
- Cut the chicken breast lengthways into finger-like shapes and place them in a freezer bag. Add the salt, sugar, curry and paprika powder and shake the bag vigorously so that the spices are well distributed on the chicken fingers.
- Now add the lime zest and the soy sauce and shake vigorously again. Finally add the starch and shake it vigorously again and then empty everything over a sieve and bake your fingers in the oil in which the sweet potato sticks were previously fried for about 4 – 5 minutes and then drain on kitchen paper.
Lime mayo
- Put the egg yolks in a bowl and add the oil in a very thin stream while stirring vigorously, the majo should stand nicely. Now add the lime zest and season with lime juice and salt and pepper.
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