It’s your favorite crispy chicken fingers, but with a twist that everyone will love.
In our house, any sort of fried chicken is always a hit!
We love this recipe. It tastes great and has a punch of flavor that is a nice change from traditional schnitzel.
I often double the marinade and save half to use as a dipping sauce.
Tangy Asian Chicken Fingers
Ingredients
- 6 boneless chicken breasts (between 1 ½ – 2 lbs), cut into chicken strips (or you can also cut them into nuggets)
Marinade
- 1/3 cup honey
- 2 tbsp soy sauce
- 4 scallions, finely chopped
- 5 garlic cloves, minced
- 1 tbsp dried onion flakes
- 1/2 tsp garlic powder
- 1/2 tsp chili flakes
Egg Mixture
- 1 egg
- 1 egg white
- 1 tbsp water
Crumbs
- 2 cups panko bread crumbs
- 1 -2 tsp paprika
- 1 tsp salt
- pinch black pepper
- Sesame seeds (optional) (as garnish)
- Oil, for frying
Instructions
- In a bowl, whisk together marinade ingredients. Add chicken strips and let marinate for an hour or overnight in the refrigerator.
- In one shallow dish, combine egg, egg white, and water.
- In a second shallow dish, combine panko crumbs, paprika, salt, and pepper .
- Remove chicken strips from marinade and coat in egg mixture, followed by breadcrumb mixture.
- In a large skillet, heat 1-2 inches oil to medium-high heat. Add chicken and cook until golden and cooked through (if there is less oil, you will need to flip midway through).
- If desired, prepare an additional batch of the marinade to use as a dipping sauce. Serve with chicken fingers.
You suggest making another batch of marinade to use as dipping sauce, but that includes raw eggs. A number of years ago our pediatrician told me that 25% of all eggs in NY contain salmonella (I don’t know if that number is currently accurate). Ever since then, when I open a dozen eggs, I can’t help but think… I wonder which 3 of you…
our apologies, the marinade included the egg mixture for breading. We corrected it.
I know that the eggs weren’t from the marinade but I’d just like to say that I have eaten so many raw eggs in my life (cookie dough, cake batter…) and so many other people have as well and I don’t know anyone who ever caught salmonella.
I just googled it and “The Centers for Disease Control estimates that 1 in every 20,000 eggs are contaminated with Salmonella.”
So it’s possible that what your doctor was saying was correct back in the day but I don’t think we have to be crazy concerned about it and think that every container of eggs has 3, or even 1, with salmonella.
And yet, having SEEN the effects of salmonella (over 60 people at a family simcha, several hospitalized), I’d rather be safe than sorry.
Agree,
hostpitalized with salmonella
can’t even think about it – it was 15 years ago!!
no raw eggs for me!
Absolutely delicious!
Made this recipe last night. Super easy and family friendly.
The amazing crunch of shnitzel with all that extra flavour!
Thank you BCP for another great recipe.
I made this for dinner on Chanukah and it was a big hit ! Very flavorful and easy to do! Thanks for the yummy recipe !
Takes schnitzel to a new level! Was delicious – everyone in the family enjoyed!
Can I bake this?
Did you try baking.
Hi! I made this for dinner tonight. I baked them at 425 for 20 minutes and made sure to use a hard baking sheet with parchment paper. Spray the parchment paper with Pam and spray the top of the chicken once it’s on the baking sheet as well! Came out so crunchy and yum!!!
can i batter and bread the chicken and then wait until tomorrow to fry?
The chicken came out so soft and moist after letting it marinade for a few hours!