Instructions

• Cut 600 g chicken breast into finger-sized strips (about 1–2 cm thick, 8–10 cm long).
• In a bowl combine 50 ml milk, 1 tsp paprika, salt and pepper. Add the chicken strips, cover, and marinate in the fridge for 15–20 minutes.
• While the chicken marinates, make the wasabi mayo: mix 1 tsp wasabi paste with 2 tbsp mayo in a small bowl; set aside.
• Make the chili garlic mayo: finely mince or blitz 1 garlic clove and 1 chili pepper, then mix them with 2 tbsp mayo and freshly ground pepper to taste; set aside.
• Make the curry mayo: finely chop 1 celery stick, then stir the chopped celery and 1 tsp curry into 2 tbsp mayo; set aside.
• Make the mature-cheese mayo dip: finely grate or very finely chop 1 tbsp mature cheese and place it in a blender or bowl with 2 tbsp mayo. Blend or whisk until smooth, then stir in 1 piece green onion, finely chopped. Set aside.
• Make the jalapeno and honey relish: finely chop 10 g jalapenos and mix with 1 tbsp mustard, 1 tbsp ketchup, and 1 tsp honey. Set aside.
• Make the coleslaw: finely grate or shred 30 g cabbage and 30 g carrots; finely grate or chop 20 g celery. Combine the vegetables with 2 tbsp mayo and mix until evenly coated; season with salt and pepper if desired. Chill until serving.
• Prepare the breading station: place 100 g white flour on a plate, beat 3 eggs in a shallow bowl, and spread 150 g breadcrumbs on a third plate.
• Remove the chicken from the milk marinade, letting excess drip off. One strip at a time, dredge in flour (coat and shake off excess), dip in the beaten eggs, then press into the breadcrumbs to fully coat. Place breaded strips on a clean tray while you finish coating the rest.
• Heat a layer of cooking oil in a frying pan over medium-high heat until hot but not smoking.
• Fry the chicken fingers in batches so they do not crowd the pan: cook until the breadcrumbs are golden brown and the chicken is cooked through (no pink inside), turning as needed. Drain cooked pieces on paper towels.
• Let the chicken rest briefly (a couple of minutes) to finish cooking through. Serve the chicken fingers hot with the six dipping sauces: wasabi mayo, chili garlic mayo, curry mayo, mature-cheese mayo dip, jalapeno and honey relish, and coleslaw.