Chicken Fingers with Tartar Dip

Cut chicken leftovers into fingerlike strips. Put each of the following ingredients in 3 separate bowls: whole beaten eggs, all-purpose flour, and Japanese breadcrumbs.

Lightly coat each of the chicken strips, one at a time-—first with the flour, then with the beaten eggs, and lastly with the breadcrumbs.

Deep-fry in hot oil in a small wok or round-bottom frying pan until golden brown. Put in a strainer with paper towels to remove excess oil. (If your wok or pan for deep-frying is big, you’ll need more oil.)

Arrange in a flat serving platter and serve with tartar dip.

Make the tartar dip: Combine egg, capers, relish, and white onion in a bowl with mayonnaise and mustard. Mix well. Season with salt and pepper, if desired.  Serve with chicken fingers.