Chicken sticks with gipsy sauce and chips

Name: Chicken sticks with gipsy sauce and chips
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 small red, green and yellow peppers; 7 TABLESPOONS Oil; 3 TABLESPOONS Tomato paste; 1/4 l Vegetable broth (instant); 1/8 l Tomato ketchup; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 package (750 g) French fries; 500 g Chicken filet; 2 Eggs (size M); 40 g Flour; 100 g Breadcrumbs; 7-10 Tbsp Cucumber and tomato

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 small red, green and yellow peppers
7 TABLESPOONS Oil
3 TABLESPOONS Tomato paste
1/4 l Vegetable broth (instant)
1/8 l Tomato ketchup
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 package (750 g) French fries
500 g Chicken filet
2 Eggs (size M)
40 g Flour
100 g Breadcrumbs
7-10 Tbsp Cucumber and tomato

Directions

1
Preparation: Peel and finely chop the onion. Clean, wash and cut the peppers into small cubes. Heat 1 tablespoon of oil in a pot. Sauté the onion and paprika in it. Add tomato paste, stock and tomato ketchup, bring to the boil and cook for 3 minutes.
2
Season with salt, pepper and paprika powder. Keep the sauce warm. Spread the chips on a baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.
3
Wash the chicken filet, dab dry and cut lengthwise into strips. Season with salt and pepper. Beat the eggs. Turn chicken strips in flour, then in egg and breadcrumbs. Heat 6 tablespoons of oil in a large pan.
4
Fry the chicken strips for approx. 6 minutes while turning. Arrange chicken sticks, chips and some sauce on a plate. Garnish with cucumber and tomato. Serve the rest of the sauce separately. Mayonnaise tastes good with it.