Makes 6 servings

Ingredients:

1 kilo chicken breast, cut into thin slices

3 tablespoon fish sauce

3 tablespoons lemon juice

2 tablespoons soy sauce

Dash of pepper to taste

1/2 kilo honey-cured bacon strips, cooked and cut into 2-inch strips

Cheese, cut into thin strips (don’t use quick-melting cheese)

1 egg beaten

Chicken breading or flour

cooking oil

For the dip:

1/4 cup plus 1 tablespoon mayonnaise

3 tablespoons ketchup

Dash of pepper

Sugar to taste

Directions:

1.  In a bowl, marinate the chicken breast in fish sauce, lemon juice and soy sauce. Add pepper to taste. Cover the bowl with a plastic foil wrap and refrigerate for one hour.

2.  Drain chicken and line each with a piece of bacon strip and cheese. Roll up each chicken and secure with a toothpick to hold the rolled chicken in place. Dip in egg and then coat in chicken breading or flour.

3.  In a frying pan, heat oil. Over medium heat, fry chicken until golden brown. Do not overcook the chicken so the cheese doesn’t burn. Remove toothpicks and serve with the mayo-ketchup sauce.

4.  For the dip:  In a small bowl, mix together ketchup and mayonnaise. Add dash of pepper and sugar to taste.

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