Crumbed Chicken Skewers

with beetroot mayonnaise

Precooked beetroot can also be found at supermarkets and puree with a food blender.

1½ tbsp KEWPIE Mayonnaise

15g precooked beetroot, pureed

⅓ cup flour

1 egg, whisked

1 cup panko breadcrumbs

4 chicken tenderloins

Salt and pepper, to taste

Vegetable oil, for deep frying

4 skewers

1. Mix mayo and beetroot puree. Set aside.

2. Place flour, egg and breadcrumb in 3 large bowls.

3. Season chicken with salt and pepper. Dust in flour lightly, shaking to remove excess. Dip into egg followed by breadcrumb.

4. Add enough oil in a large saucepan over high heat to 180°C. Deep fry crumbed chicken for 5 minutes or until golden brown and cooked through.

5. Pierce with skewers and serve with beetroot mayonnaise.