Serves 2

Prep time 50 minutes


For the Chocolate Sauce
120 ml milk
80 ml corn syrup
140 gm dark chocolate
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp sea salt
40 ml Franks red hot wing sauce

For the Marinade
300 gm chicken breast
1/4 tsp oregano powder
1/8 tsp salt
1/8 tsp black pepper powder
1/4 tsp garlic powder

For the Flour Mix
200 gm All-purpose flour
6 gm sea salt
2 gm black pepper powder
2 tsp sweet paprika powder
30 gm corn flour

For the Batter
500 ml water with ice
10 ml soda water
1/4 tsp sea salt
1/4 tsp black pepper powder
1/4 tsp onion powder

Per Serving
10 pcs of flour-coated chicken strips
200 gm chocolate sauce


For the Buffalo Chocolate Sauce
In a saucepan add all the ingredients except the chocolate and cook on a medium heat for 3 minutes. Then remove from heat, add the dark chocolate and mix well.

For the Chicken Marinade
Combine all the ingredients in a large bowl and mix will to marinate the chicken before frying.

For the Flour Mix
Add all the ingredients to a bowl and mix well.

For the Batter
Mix all the ingredients well with a whisk.

For the Chicken Strips
Take the marinated chicken, dust with the flour mix, dip in the batter and keep for 30 seconds. Dust again with the flour mix, and repeat with all chicken strips.

For Frying
In a preheated fryer to 160°C, deep fry the chicken strips for 5 minutes each.

For Serving
Plate the fried chicken strips, and drizzle over the top with chocolate sauce.

Recipe By Chef Faisal for Served Issue 21
Read Chef Faisal’s interview here