Sunday, March 18, 2012

Sriracha Battered Chicken Strips

Sriracha Chicken Strips


  • 3 chicken breasts, sliced into strips
  • 1/3 cup Sriracha sauce
  • 1 tbsp. rice wine vinegar
  • 2 garlic cloves, minced
  • 1 cup flour
  • 1 egg, mixed with 1 tbsp. water
  • 1 cup panko bread crumbs
In a large freezer bag, mix Sriracha, vinegar, and garlic. Add chicken and mix well. Let sit in the fridge for at leats one hour to marinate.

In 3 separate bowl, put together an assembly line, the first bowl containing the flour, the second bowl with the egg and water, and the last bowl with the panko.

Take the chicken strips out and one at a time, cover completely in flour, then dip in egg, and finally in the panko. Line in a baking sheet and preheat the overn to 400 degrees F.

Cook the chicken for 20 minutes, then flip and turn up the heat to broil. Cook on each side for 5 minutes under broil. Serve immediately.

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