Chicken Fingers with Guava Szechuan Sauce


Chicken Fingers with Guava Szechuan Sauce


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  • corn flake crumbs 375 to 500 mL
  • Salt and pepper to taste
  • Old Style (coarse grain) Dijon mustard (available in most supermarkets) 125 mL
  • cup mayonnaise 125 mL
  • 4 boneless, skinless chicken breast halves, cut into 3/4 inch (2 cm) strips
  • guava juice or orange juice 125 mL
  • vinegar 15 mL
  • canola oil 45 mL
  • granulated sugar 15 mL
  • hot pepper sauce 2 mL
  • grated fresh ginger 10 mL
  • cloves garlic, minced
  • honey 15 mL
  • cornstarch 15 mL
  • water 15 mL

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  1. In medium bowl, combine corn flake crumbs and salt and pepper.
  2. In separate small bowl, combine mustard and mayonnaise. Mix well. Spread chicken pieces with mayonnaise mixture and roll in cornflake crumbs. Place on parchment lined baking sheet or nonstick baking sheet. Bake at 375 °F (190 °C) for 10 to 15 minutes until chicken is cooked through and no longer pink.
  3. Meanwhile, in medium saucepan, combine guava juice, vinegar, canola oil, sugar, hot pepper sauce, ginger, garlic and honey. Bring to boil while stirring. Dissolve cornstarch in water and add to saucepan stirring constantly until sauce thickens. Serve warm as dipping sauce.


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