AuthorBiteSizedA literally finger lickin good chicken fingers!
In a pan over medium heat, sauté garlic, onion, bell pepper, carrots, and potato in oil for a few minutes until fragrant.
Add ground pork and MAGGI MAGIC SARAP and continue sautéing, making sure to mash pork well until pork has browned.
Add tomato paste and continue sautéing until toasted and dried.
Add tomato sauce and water. Mix until well incorporated and allow to simmer until reduced.
Rub the chicken strips with half of MAGGI MAGIC SARAP and set aside. Mix remaining MAGGI MAGIC SARAP with beaten eggs.
Dip chicken strips in flour, then into eggs, and roll in breadcrumbs to fully coat.
Fry for a few minutes until golden.
Cut pieces of cheese into fingernail shapes and attach to the tip of each chicken finger. Serve with the bloody giniling dip.
Ingredients
Directions
In a pan over medium heat, sauté garlic, onion, bell pepper, carrots, and potato in oil for a few minutes until fragrant.
Add ground pork and MAGGI MAGIC SARAP and continue sautéing, making sure to mash pork well until pork has browned.
Add tomato paste and continue sautéing until toasted and dried.
Add tomato sauce and water. Mix until well incorporated and allow to simmer until reduced.
Rub the chicken strips with half of MAGGI MAGIC SARAP and set aside. Mix remaining MAGGI MAGIC SARAP with beaten eggs.
Dip chicken strips in flour, then into eggs, and roll in breadcrumbs to fully coat.
Fry for a few minutes until golden.
Cut pieces of cheese into fingernail shapes and attach to the tip of each chicken finger. Serve with the bloody giniling dip.
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