Monday, February 2, 2015

Thai Sticky Chicken Strips {SO YUMMY}

 Did you have a super fun Super Bowl party?
Ours was wild and crazy, as usual!

I made a few yummy things:

My favorite was these Thai Sticky Chicken Strips!!
Myyyyyy gooooodness.  
(Recipe below!!)

 And here's my Super Bowl outfit:
(Which was also my New Year's Eve outfit.)
(And will be my Groundhog Day outfit this evening.)

Here's the recipe!

Thai Sticky Chicken Strips

2 pounds chicken breasts, cut into strips
All-purpose flour
2 eggs
1/4 cup milk
3/4 cup almonds
3/4 cup cashews
1 cup panko bread crumbs
Canola oil

1/2 cup sweet chili sauce*
1/2 cup water
1/4 cup brown sugar
1/4 cup soy sauce
2 tablespoons rice vinegar
juice of half a lime
1/2 teaspoon freshly grated ginger
1 clove garlic, minced
1 teaspoon garlic chili sauce

Cut chicken into strips, season with salt & pepper.

Mix eggs & milk together, season with salt/pepper.  Put flour in separate bowl.  In blender or food processor, add almonds, cashews, and bread crumbs.  Pulse until coarsely ground; put in large bowl.

Heat about one-two inches of canola oil in a frying pan (preferably cast-iron), medium-high.

  Dredge chicken strips in flour, then egg mixture, then in almond mixture.
Place a few strips at a time in hot oil, fry until golden brown on each side.

For the sauce, mix everything together in a sauce pan, heating to a slight boil.
Keep warm, until chicken is done.
Then use the sauce for dipping, or better yet, pour over all the strips and let the
deliciousness soak in!

It's so yummy!!

*Here's the sweet chili sauce I used.  I tell you this because I couldn't find it at my regular grocery store, but Walmart had it.  

**Recipe adapted from Iowa Girl Eats.


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