Crispy Fried Chicken Tenders

Slice each chicken breast into 4 strips.
In a bowl, carefully beat one egg (double for 4p) and whisk with the soy sauce.
To another bowl, add breadcrumbs, salt and pepper.
Toss the chicken in the egg mixture and then in the breadcrumbs.

IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Pop a large pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once the oil is hot, carefully lay the chicken in the pan and fry until golden, 3-4 mins. Turn every 1-2 mins and adjust the heat if needed.

Pop the chicken onto another (lined) baking tray and bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, mix together the aioli and sriracha in a small bowl. Season with salt and pepper, then set aside.

Cut the broccoli into florets (like small trees). Halve any large florets.
Discard the oil from the chicken pan and wipe clean. Pop back on medium-high heat with a drizzle of oil.
Once hot, add the broccoli and fry for 2-3 mins. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the broccoli is tender, 4-5 mins.