• RECIPES

Recipe Directions

For the sauce:

1. In a bowl, mix the water with the corn flour until it dissolves. Add the paprika, salt and pepper.

2. In a saucepan over low heat, combine the wine, soy sauce, honey and hot sauce. Turn up the heat and slowly add the corn flour mixture, stirring with a whisk. When the mixture starts to boil, cook for another 1 minute.

3. Turn off the heat and add the butter. Set aside until needed.

For the chicken:

1.Preheat the oven to 250 °C. Grease a large pyrex with plenty of olive oil.

2. In a large bowl, mix the toast, flour, smoked paprika, chili powder, salt and pepper. Stir to homogenize the ingredients.

3. Take each piece of chicken and dip it in the toast, pressing gently. Place in the prepared pan. Repeat until all the chicken is used. We take care not to squeeze the chicken pieces in our pan. If necessary, use two pans. Lightly pour the chicken with olive oil. Bake for 15-20 minutes. Serve with the sauce.