Chickenstrips with sweet-sour pineapple sauce

Mix the flour with the spices in a plastic bag. Add the in strips of 2 cm sliced chicken and shake the bag till the strips are entirely covered.

Beat the eggs in a bowl and put the breadcrumbs in a plastic bag.

Take a couple of chicken strips: dip in egg and shake in the bag with breadcrumbs.

Repeat with the rest of the chicken.

Cover a plate with baking paper, divide the strips over and place the plate 30 minutes in the fridge.

Heat 3 cm oil in a frying pan to 180°C/360°F. Fry the strips in small portions 3-5 minutes until golden brown. Drain on kitchen paper.

Serve with sweet-sour pineapple sauce.