Crispy Chicken Tenders with Sweet and Sour Sauce
Little Sunny Kitchen
Little Sunny Kitchen
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  • 20 mins Cook time
  • 50 mins Total time
  • 1 hour
  • 10 mins Author
  • 4 boneless skinless chicken breasts (cut in halves) 2 eggs (beaten) 125 grams (1 cup) bread crumbs salt and ground black pepper 100 grams (1/2 cup) of Bertolli with Butter & Olive Oil Sweet and sour sauce: 1 tbsp water 1 tbsp cornstarch 200 grams (1/2 cup) pineapple chunks and juice 3 tbsp white vinegar 3 tbsp light brown sugar 3 tbsp ketchup 1 tbsp soya sauce Instructions Preheat oven to 200c Take two medium medium sized shallow bowls, place beaten eggs in one and bread crumbs in another. Add salt and ground black pepper to the bread crumbs. Dip each chicken tender in beaten eggs, followed by bread crumbs to coat it well. Place coated tenders in a baking dish, and place pieces of Bertolli with Butter & Olive Oil around the chicken tenders. Bake in the oven for about 45 minutes or until the chicken is golden and crispy. To make the sauce: In a small bowl whisk the water with the cornstarch and set aside. In a small sauce pan, combine the rest of the ingredients and on medium heat bring to a boil. Add the water with the cornstarch mixture, and cook for a couple of minutes until sauce is thickened. 3.5.3226



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