1. Grate cheese using fine grater or buy pre grated cheese.
2. Add remaining crumb ingredients into a food processor.
3. Blitz until coarse crumbs.
4. Place half of the crumbs in the bowl. Top up the bowl as needed. Freeze any leftover crumbs that haven’t come in contact with raw chicken.

Assembly

1. Preheat oven to 180 degrees.
2. Cut chicken into four strips for each breast.
3. Coat chicken in flour and dust off an excess.
4. Dip into egg mixture.
5. Coat in breadcrumbs and place on to a baking tray lined with baking paper.
6. Once you have a tray full bake at 180 degrees for 20 minutes. This of course will depend on the size of the fingers. If you are wanting a crispier coating spray a little olive oil over the fingers. A little goes a long way.
7. Alternatively, you can cook these in an airfryer at 200 degrees for approximately 11 minutes or shallow fry over medium heat in rice bran oil.

Sauce

1. While the chicken is baking, place all sauce ingredients into a saucepan except cornflour and water.
2. Cook until sauce just starts to bubble.
3. Add cornflour to hot water and mix to combine.
4. Add it to the mix in saucepan.
5. Cook until sauce thickens, whisking often.
6. Pour sauce into a bowl and serve with chicken dippers.