Sunday, May 23, 2010
Sriracha Chicken Strips
2-3 boneless, skinless chicken breasts, cuts into strips
1/3 c sriracha sauce (the rooster sauce :-) )
1 T Rice Vinegar
1/2 t Ground Ginger
1-2 t minced garlic
1 c Flour
1 1/2 c Panko Breadcrumbs
STEP 1: In a resealable container combine the Sriracha, rice vinegar, minced garlic and grated ginger. Slice the chicken breasts diagonally into 6 strips each and mix to coat in the Sriracha marinade. Cover the container with the marinade and chicken and refrigerate for at least 1 hour.
STEP 2: Preheat your oven to 400 degrees. Set up your dredging station by getting three bowls. Fill the first with the all-purpose flour, in the second whisk the egg and 1 Tbsp of water and in the third bowl place the panko bread crumbs.
STEP 3: Taking one chicken strip from the marinade at a time, wipe off the excess Sriracha then dip to coat in the flour, then the egg and lastly the panko crumbs. Make sure all surfaces of the chicken strip get covered with each. Gently place the breaded strip on the cookie sheet covered with foil and sprayed with cooking spray. This is messy and your hands will get coated so make sure you won't get interrupted before you begin.
STEP 4: Bake for 20 minutes at 400 degrees. After 20 minutes, turn the oven on to broil and broil for about 5 minutes on each side. Watch the strips during the broiling process. When they get golden brown, pull them out, flip them and wait for the second side to get golden (about 5 minutes each side). Let the strips cool slightly before serving!
Oh my! So good! A little spicy for Scott, but easily remedied with a little ranch dipping sauce!
I have also made this with my favorite GF flour blend and rice chex ground up in a food processor to use instead of bread crumbs...excellent!!!