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Monday, April 5, 2010

Sriracha Chicken Strips

Chris and I are kids at heart.  This meal, as Chris said, appealed to the "kids in us".  Nuggets and tater tots (that's right, I made them again.. and I'm not ashamed to admit it!!).  What kid would not like that?  Oh, and don't forget the corn, we make sure to have at least one veggie with our meal, we aren't savages, just kids :)

We do like hot stuff, though, that is for sure!  If you don't like spicy foods, you will not like this dish.  It's not TOO spicy, but it does have a kick from the chicken being marinated in the Sriracha hot chili sauce (another one of my favorite ingredients).  This is a pretty simple dish to throw together.  I made it a little less work because I cut the chicken into strips instead of nuggets like the recipe calls for.  You could cut even more time by not cutting the breasts up at all and just making sriracha chicken breasts.  The panko coating gets nice and crispy when you bake it.  The chicken comes out nice and moist.  It's the perfect combination!  (if you are new to my site and you are unfamiliar with sriracha, check out my post for Mongolian Beef where I talk about it)

Sriracha Chicken Strips
Adapted from Life's Ambrosia
Ingredients:
1/3 cup sriracha
1 tablespoon rice vinegar
1/4 teaspoon ground ginger
4 boneless, skinless chicken breasts (about a pound or a little more)
1 egg
1 cup panko bread crumbs
1 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder

Directions:
In a bowl combine sriracha, rice vinegar and ginger. Stir in chicken pieces and coat completely. Cover and marinate for 30 minutes to 1 hour.

Preheat oven to 400 degrees. Place baking sheet you will be using in oven as it preheats. (this will help keep the bottom of the fish crispy).  Spray a wire rack with cooking spray and set aside.

In one bowl beat an egg. In another bowl combine panko, kosher salt, pepper and garlic powder.

Remove chicken from marinade, dip into egg and then dredge into bread crumbs. Place breaded chicken on prepared wire rack. Repeat process until all chicken is coated.

Once all chicken is breaded bake for 20 minutes. Turn on the broiler and broil for 3 minutes, the bread crumbs will brown slightly.  Remove from oven, allow to cool slightly. Enjoy! 

5 comments:

Andrea said...

This sounds so good Jenn! I've been wanting to get sriracha for about 2 months now. Every time I enter the grocery store that thought leaves my brain and on the way home I remember "Crap! I forgot the sriracha". Maybe today I'll break that streak and actually remember to buy it! If I do then I know whats for dinner :)

Bob L said...

I made the Mongolian Beef last night, and it was amazing. What a great recipe, and easy, too. It tasted as good, if not better than a Chinese restaurant. Nicely balanced sweetness with some hot spiciness. The only variation is that I added sugar snap peas and marinated the steak for three hours. Also, didn't have flank steak, so I used sirloin tips sliced about 1/8" thick. Outstanding!

Haibo said...

This definitely make me hungry.. Thanks so much for the detailed posting! I'm going to try it tomorrow.

Marathon States said...

Made these tonight when I had some late night cravings and minimal ingredients in the house. Delicious! I've been waiting to make these. Thank you!

Jenn said...

Marathon States - Glad to hear that you liked these.. they are a favorite in our house for sure!