Pre heat oven to 425 degrees F. Prepare 1-2 baking sheets lined
with parchment paper.
If using chicken breasts, cut into thin strips. The thicker they are,
the longer they take to cook. Make sure the strips are consistently
sized so that you get even baking.
In a bowl, add panko or bread crumbs. In another bowl, beat the
eggs. In medium bowl combine flour, salt and black pepper.
Dredge each strip of chicken in flour, then egg, then Panko or
bread crumbs. Lay coated chicken strips on sheet pan. Repeat for all
chicken strips.
Bake chicken strips in oven for about 20-25 minutes, or until
chicken is cooked through and crisp. Remember to turn the chicken
strips about 1/2 way through cooking.
While the chicken is baking, make the sauce. In bowl, combine all
the sauce ingredients- ketchup, honey, soy sauce, chili garlic sauce,
fresh lime juice and rice vinegar.
When chicken is finished baking, set aside.
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Heat a large skillet over medium heat. Add half of the chicken strips
and half of the sauce. Toss to coat and cook for about 30 seconds
on each side or until the chicken strips soak up the sauce on both
sides and become sticky. Repeat with remainder of sauce and
chicken strips. (Cooking Tip- Don't let the pan get too hot because if
the pan becomes too hot, it dries up the sauce and becomes too
sticky.)
Note- If you want the chicken strips extra crispy, fry the chicken
strips instead of baking them and then toss them in the skillet with
the sauce. The crunchy fried texture is delicious!
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