Homemade Chicken Selectswith Sweet Curry and Sweet‑and‑Sour Dips

In a bowl, combine buttermilk (or milk with a splash of lemon juice) with the herb mix; stir to coat the mini chicken fillets, then cover and refrigerate overnight or for at least 30 minutes.

Prepare the sweet‑and‑sour sauce: whisk together soy sauce, rice wine vinegar, honey, and the grated fresh ginger; let the mixture rest for 3–4 minutes.

Create a corn‑flour slurry (mix corn flour with a little cold water) and stir it into the sauce; cook over medium heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon.

Make the sweet curry dip: combine apricot jam, a splash of rice wine vinegar, curry powder, turmeric, and water in a saucepan; bring to a gentle simmer.

Add a corn‑flour slurry to the dip and stir until the glaze becomes glossy and slightly thickened.

In a separate bowl, whisk together all‑purpose flour, corn flour, and baking powder; toss the marinated chicken pieces in this dry mixture, shaking off any excess.

Preheat an air‑fryer to 350°F (338°F). Arrange the coated chicken pieces in a single layer and air‑fry for 10–15 minutes, turning halfway, until golden and crisp. (Alternatively, deep‑fry in hot oil until the crust is deep golden.)

Serve the hot chicken selects immediately with the sweet‑and‑sour sauce and sweet curry dip on the side.