Galactic chicken asteroids with honey mustard dip

Ingredients

• 2 large boneless chicken breasts, cut in large bite-sized pieces
• 3-4 cups (0.75-1 L) vegetable oil, for deep frying
• 1 cup puffed quinoa
• 1 cup millet
• 1½ tbsp black and white sesame seeds
• ½ cup polenta (cornmeal)
• 1 cup plain (all-purpose) flour
• 1 tsp salt
• 2 tsp chicken stock powder
• ½ cup grated Parmesan cheese
• 4 eggs

Honey mustard sauce

• 1 cup mayonnaise
• 3 tsp Dijon mustard
• 3 tsp grainy mustard
• Lemon juice, from ½ lemon
• 1½ tbsp honey
• ½ tsp salt
• ¼ tsp paprika powder
• 1 tsp white vinegar

Instructions

1. Preheat vegetable oil in a large pot to 190°C (375°F). Preheat the oven to 190°C (375°F).
2. To a small bowl, add puffed quinoa, millet, black and white sesame seeds and cornmeal, and toss to combine. Set aside.
3. To a second bowl, add flour, salt, chicken stock powder and grated Parmesan cheese and toss to combine.
4. Crack eggs in a third bowl and whisk.
5. Dip pieces of chicken breast in flour mixture, followed by submerging in whisked eggs, then toss to coat in the quinoa-millet mixture.
6. Gently lower coated chicken pieces into hot oil in batches to not overcrowd the pot. Fry for 2 minutes, flipping once to ensure even fry. Transfer to a baking (parchment) paper lined baking sheet and finish cooking in the oven for 5-8 minutes or until the internal temperature of chicken reaches 70°C (160°F).
7. For the sauce, add mayonnaise, Dijon mustard, grainy mustard, lemon juice, honey, salt, paprika powder and white vinegar to a small bowl and mix until fully combined and creamy. Transfer to a small serving dish.
8. Plate galactic chicken asteroids alongside honey mustard sauce and tuck in!