In a medium size-mixing bowl, mix the relish, sour cream and mayonnaise. Cover and refrigerate until ready to serve.

Make a prep station for the crumbed chicken strips: place the sliced chicken breast in one bowl, the flour and seasoning in a second bowl (stir to mix), the whisked eggs in a third bowl and the bread crumbs in a fourth bowl.

One at a time, dip each chicken strip into the seasoned flour (shake off any excess), then into the eggs, then into the breadcrumbs (coat on all sides). Place all the prepared strips on a large platter, ready for frying.

Heat the oil in a wide heavy based pot. Fry the prepared strips in batches until golden brown, removing them with a slotted spoon and draining them on kitchen paper.

Serve hot with the creamy spicy dip, sprinkled with black sesame seeds and some lemon or lime wedges on the side.