Sparks from the Kitchen

I really do like Sriracha and have used it for quite a few years. I came across this recipe over a year ago and it has sat, untouched, buried deep in my folder of ‘to make’ recipes——which is pretty thick.

As luck would have it Husband bought 2 large family packs of chicken breasts recently (on sale woot!! woot!!) so I’ve been looking for a few recipes to use them up and I came across this one.  I wish I would have made these sooner-they’re delicious! The chicken is juicy and perfectly cooked, the coating is hot and crunchy and really tasty and there’s really nothing to them-just great flavor.

Crispy Sriracha Chicken Bites

Ingredients:

• 1/4 cup Sriracha
• 1 tbsp rice vinegar
• 1/2 tsp fresh grated ginger (or ground ginger powder)
• 1/2 tsp fish sauce
• 1/2 tsp soy sauce
• 2 chicken breasts, boneless and skinless, cut into equal strips (mine were about 1 inch wide) or about 1/2-3/4 lb
• 1&1/2 cups Panko bread crumbs
• 1 tsp white pepper
• 1 tsp garlic powder

Instructions:

1. In a large ziplock bag put the ingredients starting with Sriracha through and including the chicken.  Squish the chicken around to evenly coat and allow to sit at room temp for 30 minutes.
2. Pre-heat oven to 425. Line a baking sheet with foil and then place a cooling rack on top of the foil. Set aside.
3. When the 30 minutes is up use tongs or gloves (I love my surgical gloves for things like this) to roll each marinated piece of chicken in the Panko and set it on the baking sheet. Repeat with all chicken strips. Be sure the pieces aren’t touching each other on the rack.
4. Bake for about 20 minutes  (if you cut your strips larger or smaller it may take more or less time) or until they’re cooked thoroughly.
5. Serve with assorted dipping sauces if desired.

 Adapted from http://sotastysoyummy.blogspot.com/2012/04/sriracha-chicken-strips.html