4 (150g each) chicken breast fillets, trimmed 1/2 cup plain flour 4 cups fresh white breadcrumbs 2 eggs 3/4 cup hoisin sauce olive oil, for cooking shoestring fries and steamed green beans, to serve

Preparation
1. Cut chicken crossways into 1cm-thick strips. Place flour on a plate. Lightly beat eggs and 1/2 cup hoisin sauce together in a shallow dish. Place breadcrumbs in a shallow dish.
2. Coat chicken strips, 1 at a time in flour, shaking off excess. Dip in egg mixture, allowing excess to drain. Coat in breadcrumbs. Place, in a single layer, on a tray. Cover and refrigerate for at least 30 minutes.
3. Preheat oven to 180°C. Pour oil into a large, non-stick frying pan until 1cm deep. Heat over medium heat. Cook chicken, in batches, for 2 minutes each side or until golden. Place on a wire rack over a baking tray. Keep warm in the oven while cooking remaining chicken.
4. Serve with fries, beans and remaining hoisin sauce, for dipping.