1.Lightly beat eggs with 1 tablespoon water in a shallow dish. Place Rice Bubbles in a plastic bag and crush lightly with a rolling pin. Combine tenderloins and cornflour in a separate plastic bag, secure top of bag and shake well to coat tenderloins lightly in cornflour. Dip floured tenderloins, one at a time, in beaten egg, then toss in crushed Rice Bubbles to coat evenly.
2.Pour the oil over the base of a large baking dish and heat in a 200°C (180°C fan forced) preheated oven for 10 minutes. Add chicken strips to heated dish, bake for 10 minutes, then turn chicken strips and bake for a further 10 minutes or until golden and cooked through. Serve with sweet and sour sauce.
Chicken can be coated in Rice Bubble crumbs up to 2 hours ahead. Keep covered in the refrigerator and bake as required.Note