50ml creamy french
50ml bbq sauce
30ml siracha sauce
25ml salted butter
25ml mashed potatoes
25ml panko bread crumbs
5ml crush white pepper
5ml iodized salt
5ml msg
Combine liquid ingredients in small sauce pan on low heat.
Bring to bare simmer, add in butter and use silicon spatula to combine over low heat.
Let simmer for 1-2 minutes.
Add in salt, pepper, and msg and mix in completely.
Add in bread crumbs and potatoe and fold until essentially dissolved by the liquids.
Sauce should now be like a thick gravy.
If too thick il add water until it resembles a beef gravy.
AAdditionally I like to toast the chicken fingers and then lay them in the sauce for 3 minutes turning and coating completely.
First post and on mobile so appoligize if formating does not come through perfectly.
bon appetit
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