Ingredients

1 egg

600g chicken breast fillets, trimmed, cut into 2cm pieces

1 cup plain flour

½ tsp cayenne pepper

1½ tsp onion powder

1 tsp garlic powder

Salt and ground white pepper

Olive or coconut oil spray

8 mini (15cm) wholegrain tortillas (try Old El Paso Mini Wholegrain Tortillas, available at supermarkets)

½ cup roasted unsalted peanuts, chopped

150g shredded green cabbage

4 green onions (shallots), trimmed, shredded

¼ cup coriander sprigs

½ cup store-bought fried noodles

Lime halves and sriracha sauce, to serve (available at supermarkets)

Sticky sauce

1 tsp grated ginger

2 tbsp soy sauce

2 tbsp oyster sauce

2 tbsp brown sugar

¼ cup tomato sauce

1 tsp sesame oil

2 tbsp lemon juice

Method

1.

Preheat oven to 200°C. Line a large oven tray with baking paper. Put egg and 1 tablespoon of water in a bowl and whisk until combined. Add chicken and mix until combined. Combine flour, cayenne, onion and garlic powders in a medium bowl. Season well with lots of salt and pepper.

2.

Strain chicken from egg mixture. Add half of the chicken to flour mixture and toss until coated. Spread pieces on prepared tray. Repeat with remaining chicken. Spray with oil. Bake for about 15 minutes, turning halfway or until light golden and cooked through.

3.

Meanwhile, to make sticky sauce; put all ingredients except lemon juice in a small saucepan over a medium heat and stir until sugar dissolves. Bring to the boil. Boil for about 3 minutes or until thickened. Remove from heat and stir in lemon juice. Set aside.

4.

Warm tortillas on a preheated char-grill plate for 1 minute each side or in the microwave according to pack directions. Combine chicken pieces and sticky sauce in a large bowl until coated. Hold a warm tortilla in your hand. Place about 5 pieces of chicken down the centre. Sprinkle with peanuts, then top with cabbage, onion, coriander and noodles. Squeeze with lime and serve with sriracha, if desired

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.