Scrumptious Chicken Tenderloins

Combine all the sauce ingredients in a small bowl.

Cut Chicken Tenderloins or Breast Fillets into 3 to 4cm size, then coat with Potato Starch Flour. This layer of flour will turn to jelly-like when combined with sauce. Please make sure the Chicken pieces are very well coated.

Heat oil in a frying pan and cook Chicken. Tenderloins won’t take long to cook. You don’t need to brown the Chicken.

When Chicken are cooked, using paper towel remove excess oil in a pan, then add sauce and combine all well.

Sprinkle chopped Spring Onions on top and serve.