• 300g chicken, skinless
  • and boneless cut into
  • strips
  • 100ml natural yoghurt
  • 1 lemon
  • 150g plain flour
  • 120g breadcrumbs, fine
  • as possible
  • 1 large egg, beaten
  • Garlic mayo:
  • 1 garlic clove, crushed
  • 2 egg yolks
  • 30ml olive oil
  • 90ml veg oil
  • 1 tsp mustard
  • ½ lemon, juiced
  • Salt and pepper
  • Sweet and sour dip:
  • 180ml pineapple juice
  • 3 tbsp red wine vinegar
  • 2 tbsp soy sauce
  • 2 tbsp ketchup
  • 1 tbsp corn flour, mixed with a bit of water
  • 3 tbsp brown sugar,
  • heaped
  • Cool avocado, cucumber
  • and mint:
  • 1 ripe avocado
  • 3 tbsp natural yoghurt
  • 3 sprigs of mint, leaves
  • picked
  • 2 inches cucumber,
  • peeled and seeds
  • removed
  • 1 lemon
  • Salt and pepper
  • BBQ sauce:
  • 120ml ketchup
  • 1 tbsp tabasco
  • 3 tbsp brown sugar
  • 1 tbsp onion granules
  • ½ tbsp garlic granules
  • 3 tbsp cider vinegar
  • 1 tbsp mustard powder
  • Veg oil for frying


  1. Place the cut chicken into a bowl with the yoghurt and a squeeze of lemon juice. Set aside to tenderise in the fridge, at least half an hour.
  2. Whilst you are waiting for this, start making the dips. BBQ sauce- place all the ingredients in a small saucepan and bring to a boil and then turn to a simmer for about 15 minutes, until thick and glossy.
  3. Loosen with a bit of water if needed. Leave to cool and thicken slightly. Cool avocado dip- place the avo into a food processor and blitz for a minute until smooth. Break in the cucumber and the mint leaves and blitz again.
  4. Loosen with a squeeze of lemon, the yoghurt and season to taste. Give it one final whiz to check every-thing is well mixed.
  5. Garlic mayo- beat the garlic with the egg yolks, beat through the mustard and a pinch of salt and pepper.
  6. Slowly pour in the oil beating continuously until the oil is well mixed in and the mayo has lightened in colour. Squeeze in the lemon juice.
  7. Sweet and sour sauce- add the pineapple juice to the pan with the sugar in a small pan on a medium heat.
  8. Once all dissolved, add in all the other ingredients and simmer for about 15 minutes until thick. Leave to cool completely before serving.
  9. Whilst the sauces are simmering, remove the chicken from the fridge. Heat the oil to 180 and then deep fry for the chicken for about 6-8 mins, until golden and cooked through. Place on kitchen roll and
  10. then serve with one or all the dips!