Oven-Fried Chicken Satay

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
  2. Thread chicken pieces onto skewers, working the skewer in and out of the meat.
  3. Using a pastry brush, brush each piece of chicken with Dijon mustard.
  4. In a food processor, combine the cornflakes, salt, garlic powder, and pepper. Pulse to a coarse meal and transfer to a shallow dish.
  5. Dredge each chicken skewer in the cornflake mixture until evenly coated. Place on prepared baking sheet and bake until cooked through, 8 to 10 minutes.
  6. Serve with sweet and sour sauce.
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  • 1 ½ pounds boneless, skinless chicken breasts, cut into strips
  • 1/3 cup Dijon mustard
  • 4 cups cornflakes
  • 1 teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • Sweet and Sour sauce, for serving
  • Special equipment: skewers
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