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Preheat oven to 190℃/ 365℉.
Coat chicken in tenders in seasoning: salt, Chinese five spice, smoked paprika and white pepper.
Dip chicken tenders in egg wash, then coat all over in cornflakes before transferring to a lined baking tray. Spray all over with low calorie cooking spray, then bake for 15-20 mins until cooked through.
Heat tsp of oil in a non-stick pan, then sauté garlic for 1-2 mins. Add in soy sauce, honey, rice wine vinegar and marmite - stir to combine and bring to a rapid simmer, cook for 3-4 mins until sauce thickens. Add cornflour slurry and bring to a rapid simmer again until sauce thickens and bubbles.
Once chicken tenders are baked, remove from oven and dip in sticky marmite sauce until coated all over.
Ingredients
Serves 3
For the chicken tenders:
- 400g of chicken tenders.
- Salt, to taste.
- 1/2 tsp of Chinese five spice.
- 1/2 tsp of smoked paprika.
- 1/4 tsp of chilli powder.
- 1/2 tsp of white pepper.
- 2 eggs.
- 90g of cornflakes - broken into a mixture small and large cornflakes.
- 1-2 chopped spring onions, to garnish.
For the sauce:
- Tsp of groundnut oil.
- 2-3 cloves of garlic - finely chopped.
- 3 tbsp of soy sauce
- 4 tbsp of honey.
- 5 tbsp of rice wine vinegar
- 1 & 1/2 tbsp of marmite.
- 1/2 tbsp of cornflour mixed with 50ml of water.
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