To make them, you will need: 250g Chicken mini fillets 2tbsp plain Flour 1tsp sweet Paprika x1 Free Range Ethical Egg’ beaten 150g Cornflakes, crushed 2tbsp sunflower or light Olive Oil For the sauce: ½ Lime, juiced 1 tsp clear Honey 1 tbsp Soy Sauce 1 tbsp Curry Powder 3 tbsp SKIPPY®️ smooth Peanut Butter 165ml can Coconut Milk Method: > Trim chicken into equal finger-sized portions. Mix the flour and paprika together and spread onto a plate. Put the Fresh Egg into a bowl and beat it with a spl