There’s something magical about the dance of sweet and spicy, isn’t there? The kind of magic that makes you forget the world around you—like getting lost in a great book. That’s what these Sriracha Chicken Strips bring to the table, a flavor explosion that feels like the Fourth of July in your mouth. Perfect for those nights when you want to spice things up, literally and figuratively.
Steps
- Combine Sriracha, rice vinegar, minced garlic, and grated ginger in a resealable container. Cut chicken breasts diagonally into strips and immerse them in the marinade. Seal the container and refrigerate for at least one hour.
- Preheat the oven to 400°F (200°C). Set up a dredging station with three bowls: one with flour, another with beaten egg mixed with a tablespoon of water, and the third with panko bread crumbs. Prepare a clean plate for the breaded strips.
- Remove a chicken strip from the marinade, wiping off excess Sriracha. Coat it in flour first, then dip in the egg mixture, and finally cover it with panko crumbs. Place the coated strip on the prepared plate and repeat for all strips.
- Arrange the breaded chicken strips on a foil-lined baking sheet. Bake them in the oven for 20 minutes. Switch the oven to broil mode and broil the strips for about 5 minutes on each side until golden brown, keeping a close eye on them to prevent burning.
- Once both sides are golden, take the strips out of the oven and let them cool slightly before serving. Enjoy the crispy, spicy chicken strips with your choice of side dishes.
Ingredients
- 1.5 lbs (approximately 2) boneless, skinless chicken breasts
- 1/3 cup Sriracha hot sauce
- 1 tablespoon rice vinegar
- 1 inch piece of ginger, peeled and grated
- 1 clove garlic, minced
- 1 large egg
- 1 cup all-purpose flour
- 1 1/2 cups panko breadcrumbs
- A pinch of salt
- A pinch of pepper
Nutritional Values
Calories: 3458.58kcal | Carbohydrates: 469.50g | Protein: 279.18g | Fat: 37.80g | Sodium: 8540.70mg | Fiber: 27.48g
FAQ
- Can I make the Sriracha Chicken Strips less spicy?
- Yes, you can make the chicken strips less spicy by reducing the amount of Sriracha sauce in the marinade or by using a milder hot sauce alternative.
- Is it possible to prepare these chicken strips without baking them?
- While this recipe is designed for baking, you can pan-fry the strips if you prefer. However, keep in mind that baking helps to achieve a very crunchy texture with less oil.
- What are some suggested side dishes to serve with Sriracha Chicken Strips?
- Sauteed bok choy and garlic noodles are recommended as side dishes to balance the heat of the spicy chicken strips. You can also consider serving them with a refreshing salad or steamed vegetables.
- How long should I marinate the chicken for optimal flavor?
- It is recommended to marinate the chicken for at least one hour in the refrigerator to allow the flavors to fully penetrate and tenderize the meat.
- Can I use a different type of breadcrumb instead of panko?
- Yes, you can substitute regular breadcrumbs if you don’t have panko, though panko is preferred for its ability to create a crispier texture.
Tips
- Marinade for Tenderness: Allow the chicken to marinate in the Sriracha mixture for at least an hour. The acidity from the vinegar in Sriracha helps tenderize the chicken, resulting in moist and succulent strips.
- Bread with Care: When breading the chicken strips, ensure each piece is thoroughly coated in flour, egg, and panko breadcrumbs. Handle them gently to prevent the panko from falling off before baking.
- Broil for Crunch: After baking, switch the oven to broil to give the chicken strips an extra crispy exterior. Keep a close eye on them during broiling to prevent burning, turning once to achieve even browning on both sides.
- Balance the Heat: Pair these spicy chicken strips with a side that complements and balances the heat, such as sautéed bok choy or garlic noodles, for a well-rounded meal.
Equipment
- Resealable container (for marinating)
- Baking sheet
- Aluminum foil (for lining the baking sheet)
