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
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 cup panko bread crumbs
1 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
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!