![](https://featrmedia.com/wp-content/uploads/2023/12/Sinigang-Chicken-Fingers-SC.00_00_00_00.Still034-819x1024.png)
![](https://featrmedia.com/wp-content/uploads/2023/12/Sinigang-Chicken-Fingers-SC.00_00_00_00.Still034-819x1024.png)
Today, our spotlight is sinigang, a memorable dish known for its distinctly sour, acidic taste. While there are many variations of sinigang, we’ll be taking a look at one kind of sinigang that isn’t as common: Sinigang Chicken Strips.
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![](https://featrmedia.com/wp-content/uploads/2023/12/Sinigang-Chicken-Fingers-SC.00_00_02_25.Still035-819x1024.png)
Sinigang Chicken Fingers
Ingredients:
½ kg chicken breast fillet, cut into strips
1 tbsp Maggi Magic Sarap
¼ tsp pepper
½ cup ice-cold water
1 pc egg
1 cup flour
1 tbsp garlic powder
1 tbsp onion powder
Frying oil
Citrus-Sinigang Glaze:
1/2 cup unsalted butter
2 tbsp cornstarch, dissolved in 1 cup chicken broth
1 clove garlic, grated
3 tbsp Maggi Sinigang Mix
1 tbsp calamansi juice
1/2 tbsp soy sauce
Calamansi zest
1 tbsp sugar
Procedure:
Rub and marinate your chicken with magic sarap and pepper.
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Combine flour, garlic powder, and onion powder. Coat each piece of chicken and press the flour mixture on while tapping excess flour off.
Fry for 2-3 minutes over medium heat. Set heat to high and fry each piece for an additional 2 minutes or until golden brown and crispy.
Make the glaze by melting butter in a pan. Add cornstarch and cook for 1 minute. Add garlic followed by sinigang mix, calamansi juice, soy sauce, zest, and sugar.
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Cook until thick and dip each piece of chicken in glaze before serving.
Makes four (4) servings
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