Sriracha Chicken Strips
Ingredients
The chicken and marinade
-
1½
lbs
boneless, skinless chicken breasts
-
⅓
cup
sriracha hot sauce
-
1
Tbsp
rice vinegar
-
1
inch
peeled and grated ginger
-
1
clove
garlic, minced
The breading
-
1
large
egg
-
1
cup
all-purpose flour
-
1½
cups
panko breadcrumbs
-
a pinch
salt
-
a pinch
pepper
Instructions
- Combine sriracha, rice vinegar, minced garlic, and grated ginger in a resealable container.
- Slice chicken breasts diagonally into strips and coat with the marinade. Refrigerate for at least 1 hour.
- Preheat the oven to 400°F.
- Set up a dredging station with flour in one bowl, whisked egg and water in another, and panko breadcrumbs in a third.
- Coat each chicken strip in flour, dip in egg, and then coat with panko crumbs. Place on a clean plate.
- Arrange the breaded strips on a baking sheet lined with foil and bake for 20 minutes.
- After 20 minutes, switch to broil and broil for about 5 minutes on each side until golden brown.
- Let the strips cool slightly before serving.
Nutrition Facts (estimated)
Servings
4
Calories
576
Total fat
6.3g
Total carbohydrates
78.25g
Total protein
46.53g
Sodium
1423.45mg
Cholesterol
0mg
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