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Double Crunch Glazed Chicken

Ingredients

  • 1 tsp. garlic powder
  • 1/2 tsp. ground ginger
  • 1/2 tsp. chili powder
  • kosher salt
  • Freshly ground black pepper
  • 2 eggs, beaten with 1 tbsp water
  • 3 boneless, skinless chicken breasts, cut into tenders
  • vegetable oil
FOR SAUCE
  • 1/2 c. sweet chilli sauce
  • 1 tbsp. sriracha
  • 2 tsp. sesame oil
  • 1/2 tsp. garlic powder
  • Juice of 1 lime
  • Thinly sliced scallions, for garnish

Directions

  1. In a medium bowl, combine flour with garlic powder, ground ginger, chilli powder, a generous pinch of salt and some black pepper. Stir until spices are evenly distributed.
  2. Dredge chicken tenders first in flour, then egg, and then flour again. Repeat until all tenders are breaded.
  3. Make the sauce: in a medium bowl, combine chilli sauce, sriracha, sesame oil, garlic powder and lime juice. Whisk to combine.
  4. In a large skillet over medium heat, add 1/2” vegetable oil to the bottom of the pan. When oil spits when a drop of water is added, fry tenders in batches until golden on all sides, 2 to 4 minutes a side. Remove and place on a paper towel-lined plate and season with salt and pepper.
  5. Toss tenders in sauce, garnish with scallions and serve.










































































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