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.
