Sriracha Chicken Strips

2 boneless, skinless chicken breasts (cut into strips)

1/3 cup Sriracha sauce

1 T. rice vinegar

1/2 tsp. ground ginger

1 T. minced garlic

1 egg

1 cup flour

2 cups Panko bread crumbs

salt and pepper

 

1.   In a resealable container combine the Sriracha, rice vinegar, minced garlic and grated ginger. Mix chicken strips to coat in the Sriracha marinade. Cover and refrigerate for at least 1 hour.

2.  Preheat your oven to 400 degrees. Set up your dredging station by getting three bowls. Fill the first with the all-purpose flour, in the second whisk the egg and 1 Tbsp of water and in the third bowl place the panko bread crumbs. Also get a clean plate or dish ready to hold the breaded chicken strips.

3.  Taking one chicken strip from the marinade at a time, wipe off the excess Sriracha then dip to coat in the flour, then the egg and lastly the panko crumbs. Make sure all surfaces of the chicken strip get covered with each. Gently place the breaded strip on the clean plate and repeat.

4.  Once all of the strips are breaded, place them on a baking sheet lined with foil and bake for 20 minutes. After 20 minutes, turn the oven on to broil and broil for about 2 minutes on each side, until they are golden. Let the strips cool slightly before serving.

 

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